Al Pastor Meatballs with Pineapple Jelly

Inspired by the smoky, sweet flavors of al pastor—the beloved Mexican dish made with pork marinated in achiote paste, vinegar, and spices—these pork meatballs are coated in a sticky glaze of pineapple preserves and vinegar for tangy balance. Topped with charred red onion and pineapple, each bite delivers a bold, fruity flavor that complements the meatballs’ smoky richness. 

What is achiote paste?

Achiote paste is made with ground annatto seeds, vinegar, and spices like cumin and Mexican oregano. Popular in Mexican, Central American, and Caribbean cooking, it’s used to add earthy flavor and vibrant red-orange color to marinades, stews, and grilled meats.

What’s the best way to get perfectly browned meatballs in a skillet?

To achieve beautifully browned, flavorful meatballs, avoid overcrowding the pan — too many meatballs at once will trap steam and prevent a crisp crust from forming. Instead, sear in batches and give each meatball space. Let them cook undisturbed for two to three minutes per side before turning. Flipping too soon can cause sticking and uneven browning, so be patient and let the crust develop.

Notes from the Food & Wine Test Kitchen

Using cocktail or toothpicks makes it easy to skewer the onion and pineapple slices onto the meatballs for a grab-and-go party appetizer. Alternatively, serve the meatballs with the charred onion and pineapple arranged on a platter, or slice the meatballs in half and wrap them in warm tortillas for quick tacos.

Make ahead

Meatball mixture can be made and shaped up to one day in advance. Keep covered in the refrigerator and let sit at room temperature for 20 minutes before cooking. Shaped meatballs can be stored in the freezer in an airtight container for up to one month. Store cooked leftovers in an airtight container for up to two days. 

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.