Grilled Pork Tacos

• 1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
• 2 tablespoons plus 2 teaspoons lime juice, divided
• 1 teaspoon smoked or regular paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 4 flour tortillas (6 to 8 inches), warmed
• Reduced-fat sour cream or plain yogurt, optional

1. In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
2. Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
3. Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.

pork ribeye chops, lime juice, regular paprika, salt, pepper, black beans, reserved juice, red onion, fresh cilantro, flour tortillas, sour cream

Taken from www.tasteofhome.com/recipes/grilled-pork-tacos/ (may not work)