Tacos al pastor is a dish from Mexico with Levantine roots stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork, and instead of sandwiching the meat in flatbread, they used tortillas.

In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we combine tender pork tenderloin, spicy chiles and smoky-sweet charred pineapple for a weeknight-friendly dish.

For everyday ease, the pork tenderloin is pounded and briefly marinated in a puree of tenderizing pineapple, brown sugar, garlic, chipotles and adobo, cumin and ancho powder, then broiled until lightly charred in spots and barely pink at the center.

Pineapple slices are charred under the broiler while the meat marinates, then chopped and mixed with cilantro and lime juice and served as an accompaniment for the tacos, along with the tortillas, finely chopped onion and lime wedges.

For extra color and crunch, offer finely shredded red cabbage for sprinkling. To simplify prep, you can buy fresh pineapple that has already been peeled, cored and sliced.