Pork ‘N’ Pineapple Fajitas

1. 1

   Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.

2. 2

   Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly.

3. 3

   Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145u00b0 and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes.

4. 4

   Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.