Luau Tacos

Tacos go Hawaiian with sweet barbecue pork and pineapple. MORE+ LESS-

By Pillsbury Kitchens

April 25, 2008

Bake-Off® Contest 41, 2004

Gilbert, Arizona

(18-oz.) container refrigerated honey hickory barbecue sauce with shredded pork

(15 1/4-oz.) can pineapple tidbits, drained

(10.5-oz.) pkg. (12 tortillas) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas

oz. (3 cups) shredded Monterey Jack cheese or Mexican 4-cheese blend

1/4

cup chopped fresh cilantro

cups shredded iceberg or green leaf lettuce

large tomato, diced (1 cup)

Sour cream, if desired

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1

In 1 1/2-quart saucepan, cook barbecue sauce with shredded pork and 2/3 cup of the pineapple tidbits over medium-high heat for 6 to 8 minutes, stirring occasionally, until thoroughly heated.
2

In 10-inch skillet, cook each tortilla over medium-high heat for 20 to 30 seconds, turning once, until thoroughly heated.
3

Onto each warm tortilla, spoon about 3 tablespoons pork mixture, 1/4 cup cheese, 1 teaspoon cilantro, 1/4 cup lettuce, heaping tablespoon tomato and scant tablespoon remaining pineapple tidbits. Top each with sour cream.