We loved this. My wife didn't even bother with tortillas. The fresh pineapple I bought wasn't ripe after three days and I didn't want the pork to go bad, so I used a 20ozcan of Dole pineapple rings (in juice, and I drank the juice). The good news is that this meant the bromelain had been deactivated by canning, so I was able to marinate the pork in the sauce for an hour or so before cooking. Three rings make a half cup, by the way. My only beef (pork?) with the recipe is that it wasn't clear how much to trim the pork. I wound up cutting out some of the larger fat areas, which I regret slightly, both because I think they would have rendered sufficiently and because it left me with a few small pieces of meat that didn't cook as well as the larger pieces. Next time! (And there WILL be a next time, yum!)

Do you recommend marinating this - if so how long?

As others have mentioned, this recipe is pretty hands off aside from the marinade, which is not time consuming either. For my family, this was one of the best taco Tuesdays we've had in a long time. We all kept picking crispy bits of pork and pineapple off the sheet pan long after we thought we'd filled up on the actual tacos. . .

This was excellent, and as always with any recipe just taste and adjust spices as necessary! We found that the amount of pineapple was very simple to figure out, just add as much or as little as you like! Not too difficult.

Other than prepping the marinade for the pork, this recipe was dead simple. We doubled it and they were so good we still ran out for a group of six hungry adults! To the poster mentioning they don't know what size/amount of pineapple to use, a cored pineapple is roughly the same as a small size whole pineapple. But if you can avoid it just skip them and cut up the whole one yourself - it will taste so much better! And even if you don't, just eyeball it as the goal is to generally top the pork generously with the slices so they caramelize under the heat / fat in the oven.