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Pork and Pineapple Tostadas - Karyl's Kulinary Krusade
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5 from 1 vote

Pork and Pineapple Tostadas Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 tostadas
Author: Karyl


  • 4 Old El Paso tostada shells
  • 8 ounces pulled pork
  • 3 ounces pineapple chunks, juice included
  • 8 grape tomatoes, halved
  • 1/2 avocado peeled, seeded and diced
  • 1/2 cup red onion, diced
  • 1 Tablespoon fajita seasoning
  • fresh-squeezed lime juice
  • queso fresco
  • light sour cream
  • cilantro, chopped


  • In skillet over medium heat, add pork. If pork is in its own juices, cook over medium heat until juices are almost evaporated. Add fajita seasoning and pineapple juice and cook for 2-3 minutes. Add lime juice and cook for another 1-2 minutes. Remove from heat and add pineapple chunks.
  • Meanwhile, warm tostada shells according to box directions. If warming in oven or toaster oven, watch carefully to ensure they don't burn
  • Place warm tostada shells on plate. and top with pork and pineapple mixture. Top with tomatoes, onion, avocado, queso fresco sour cream, and cilantro. Add another squeeze of lime juice on top