There’s nothing better than grilling outdoors when it’s hot, humid and buggy, as it’s been here the past several days. Here’s a great taco recipe for that perfect back yard picnic, featuring marinated, grilled pork and pineapple. For this outdoor recipe, you’ll need to plan a bit ahead, as the pork needs to marinate overnight. It’s well worth it, because the pork turns out very tender and flavorful, and the grilled pineapple adds a nice sweetness. I hope you’ll try it!

1 medium pineapple, peeled, cored and cut into 1/2-inch slices
8 dried red chili peppers (such as pasilla), stem and seeds removed
1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, very finely shredded or minced
3/4 tsp salt
1/2 tsp ground cumin
1/8 tsp ground cloves
2 lbs boneless pork loin, cut into 1/2-inch slices
16 6-inch corn tortillas, wrapped tightly in aluminum foil
1 bunch green onions, chopped
1/4 cup cilantro leaves
1/2 red bell pepper, diced
Sour cream (optional)
Lime wedges
Hot pepper sauce (such as chipotle-flavored Tabasco sauce)

Place chili peppers in a medium bowl;  cover with boiling water and let stand for 30 minutes, until soft. Drain and set aside.

In a food processor, add the chili peppers, one of the pineapple slices, orange juice, vinegar, garlic, salt, cumin and cloves. Process until smooth.

Arrange pork slices in a 3-quart baking dish. Spread chili pepper mixture evenly over the pork, ensuring that every slice is completely covered. Cover with plastic wrap and refrigerate overnight.

When ready to cook the meat, prepare the grill. Remove the pork from the marinade (discarding marinade).

Place the pork slices on the grill, cover and cook for 7 minutes (turning once in between). Remove pork and place pineapple slices on the grill. Cover and cook 7 minutes (turning once in between). If there’s room, also place the tortilla packet on the grill (the tortillas cook 7 minutes, as well).

Cut the pork and pineapple into small chunks, then combine in a large bowl. Fill the warm tortillas with the pork/pineapple mixture. Garnish with the green onions, cilantro, diced red bell pepper and a dollop of sour cream. Serve with lime wedges and chili pepper sauce.

Serves 8 to 10.