Tri-Tip Tacos with Grilled Pineapple Salsa

Prep Time
25 minutes
Cook Time
45 minutes


  • 1 tbsp ground coffee
  • 2 tsp brown sugar
  • 2 tbsp salt
  • 2 tbsp pepper
  • 2 lb tri-tip
  • 2 cups diced tomato
  • 6 fresh pineapple rings
  • ½ cup chopped onion
  • ¼ cup chopped fresh cilantro
  • 3 tbsp lime juice
  • 1 bag corn tortillas
  • Guacamole (optional)


  1. In a small bowl, mix together the ground coffee, salt, pepper, and brown sugar. Rub the seasoning mixture over the entire surface of the tri-tip, pressing it into the meat. Place the seasoned tri-tip in a storage bag and refrigerate overnight or for at least 6 hours. Before grilling, let the tri-tip come to room temperature by placing it on a plate.
  2. Preheat the Grillet to 450°F. Grill the pineapple rings for about 2 minutes on each side until they are slightly charred. Remove from the Grillet and dice the grilled pineapple.
  3. In a large bowl, combine the diced pineapple, tomato, chopped onion, and cilantro. Add the lime juice and mix well to combine.
  4. Place the tri-tip on the preheated Grillet and cook for about 5 minutes per side at 450°F. Reduce the Grillet’s temperature to 350°F, cover, and continue cooking the tri-tip for an additional 10 minutes per side.
  5. Transfer the cooked tri-tip to a cutting board and let it rest for 15 minutes to allow the juices to redistribute.
  6. While the tri-tip is resting, warm the corn tortillas on the Grillet at 350°F until they are soft and warm.
  7. Slice the rested tri-tip into thin slices. To assemble the tacos, place a desired amount of sliced tri-tip onto each warm corn tortilla. Top with the grilled pineapple salsa and guacamole, if using.