Quick BBQ Pork and Pineapple Tostadas
Growing up in Bonita, down in South Bay San Diego, we were surrounded by amazing and authentic Mexican food. I will never regret the massive carne asada, California, and Bean and Cheese burritos I ate in those hungry teenage years. BUT at this point in my life, I prefer a lighter, and I’ll admit, less authentic spin on things. At least if I’m going to keep them on repeat!
These quick BBQ Pork Tostadas are a healthy mash of Mexican, BBQ, and island fare? Because why not. Most of the prep for this quick and easy meal is in making the fresh pineapple salsa. But once that’s made, all you need to do is pile the rest of the ingredients onto your shell and dinner is served!
If you have my first cookbook, you know how much I love to keep prepped protein on hand to use in lots of quick and easy meals. This grilled pork tenderloin recipe is one of our absolute favorites to make on Sunday and use all week long. It’s perfect for these quick BBQ tostadas with pineapple salsa.
For the tostada shells, I recommend buying baked tostada shells at your grocery store. However, if you can’t find baked shells, you can pan fry your own. All you need are corn tortillas. I can always find some that are 10 carbs PER tortilla, and less than 1 fat just like these shells, so try to find one’s similar in macros if you care! Just cook in a pan over medium high heat with a little oil spray and salt until crispy!
One of the best things about these bbq pork tostadas with pineapple salsa is the chimichurri sauce. I first fell in love with chimichurri when a friend introduced me to it years ago, drizzle on her flank steak. I was HOOKED. When I started counting my macros, I realized I would be out of my allotted fat amount before noon just by drizzling a little on my eggs, so I’d have to lighten it up!
I played around with the ingredients and landed on this ligher version that still makes my garlic and herb loving heart SING. No, it’s not the same as one rich with olive oil, but still an amazing flavor-addition to every grilled meat, salad, bowl, taco.. you get it. My girls are obsessed with it just as much as I am. If you’re an herb lover who thinks everything is better with SAUCE, and you count your macros or just like to keep things light, this creamy chimichurri is for you.
How to Make Your BBQ Pork Tostadas
When it comes to making your bbq pork and pineapple tostadas, I always start with the pineapple salsa, so all the flavors can be marinating together while you throw your tostadas together. You can easily make this ahead of time to simplify dinner all the more. For the salsa, chop up your fresh pineapple, cucumber, avocado, red onion, jalapeño, and cilantro and toss together in a bowl. Squeeze in fresh lime juice and sprinkle in your kosher salt and pepper to taste. Give it one last stir and set it aside. So many bright, fresh flavors– you can’t go wrong here.
While your salsa marinates, chop your pre-grilled pork tenderloin into bite sized pieces. Heat your pan over medium heat and add the bbq sauce just for a minute to warm it up. Add your pork to the pan and then turn off the heat. You don’t want to cook your pork again, so just a little bit of heat from the sauce will warm it up plenty. Remember, pork tenderloin tastes best when it isn’t overcooked.
If you are toasting your own tostada shells, make the shells now by toasting your corn tortillas in a pan over medium heat. Spray your pan with a little olive oil and sprinkle some salt over the tortillas as they cook. Toast on each side until nice and crispy.
To assemble your quick bbq pork tostadas, place your six tostada shells on a sheet pan. Divide the pork evenly between the shells, I use about 50 grams on each. Sprinkle the 28 grams of cheese evenly over all six tostadas. (That’s only about 5 grams of cheese per tostada, so feel free to add more if you have the macros available.)
Broil your tostadas for a few minutes until your cheese melts. Then top each tostada with 40 grams of pineapple salsa and 10 grams of creamy chimichurri. Adding a few pickled onions and extra cilantro is ALWAYS a good idea.
What You’ll Need for Your BBQ Pork and Pineapple Tostadas
- Baked tostada shells (or corn tortillas to crisp in a pan.)
- Grilled pork tenderloin
- Kinder Zero Sugar BBQ sauce
- Shredded cheddar or pepper jack cheese
- Pineapple salsa (recipe below)
- Creamy chimichurri
For your Pineapple Salsa:
- Fresh pineapple
- Red onion
- Kosher salt & pepper
The Kinder Zero Sugar BBQ sauce I spread on the BBQ pork tostadas is a new favorite. It only has 4 carbs per 2 tablespoons. If you spread 1 tablespoon of sauce on each tostada (like I do) you can eat two tostadas with no worries.
If you end up liking this zero sugar BBQ sauce, you should try my Easy Ricotta BBQ Pork Flatbreads. (This would be another great recipe to use for your leftover pork tenderloin too!)
You can’t go wrong with a meal like this because it has all the best toppings, making these bbq pork tostadas (almost) effortlessly delicious. Let me know how you like these quick BBQ pork tostadas! Follow me on Instagram @lillieeatsandtells for more macro-friendly tips and recipes.
Quick BBQ Pork and Pineapple Tostadas
- 6 baked tostada shells*
- 2 cups grilled pork tenderloin chopped (300 g)
- 6 Tbsp Kinder Zero Sugar BBQ sauce** 90 g
- 1 oz grated cheddar or jack cheese 28 g
- 1 cup pineapple salsa 240 g – recipe below
- ¼ cup creamy chimichurri 60 g
- 2 cups fresh pineapple diced (300 g)
- 2 cups cucumber diced (240 g)
- 1 avocado chopped (125 g)
- 1 cup red onion diced (125 g)
- 2 limes squeezed (50 g)
- 1 jalapeño diced (30 g)
- ½ cup cilantro chopped (25 g)
- ½-1 tsp kosher salt to taste
- Pinch of pepper
- Chop your leftover pork tenderloin into bite sized pieces. Heat a pan over medium heat and add bbq sauce to warm for just a minute. Add pork and turn off heat. You don’t want to cook the meat again… just a little bit of heat from the sauce is plenty.
- If you can’t find baked tostada shells, but want to keep those fats low, toast your own corn tortillas in a pan over medium heat, with a little oil spray and salt for a few minutes per side or until crispy.
- Place 6 tostada shells on a sheet pan. Divide the pork evenly between the shells, about 50 grams each. Sprinkle the 28 grams of cheese evenly over all six tostadas, that’s a little less than 5 grams each so yes, it’s small! Feel free to add more if you choose!
- Broil for just a couple of minutes until the cheese melts. Then top each tostada with 40 grams of pineapple salsa and 10 grams of creamy chimichurri. A few pickled onions and extra cilantro are ALWAYS a good idea.
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
Tried this last night with leftover shredded pork tenderloin and it was really, really good. Every bite was perfect with a little spice, a little sweet, a little vinegar bite from the onions. I will repeat this one for sure!