Tri-Tip Tacos with Grilled Pineapple Salsa

Prep Time
25 minutes
Cook Time
45 minutes

Aroma® GRILLET® (also on AMAZON)



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


  1. Stir the ground coffee, salt, pepper, and brown sugar together in a small bowl. Rub the whole surface of the tri-tip with the seasoning and gently pat into the meat. Place the meat in a storage bag and refrigerate overnight (or at least 6 hours). When ready to grill, place tri-tip on a plate and allow the meat to come to room temperature.
  2. Preheat the Grillet to 450°F. Grill the pineapple rings for 2 minutes on each side, then dice.
  3. In a large bowl, combine the pineapple, tomato, onion, and cilantro. Add the lime juice and stir to combine.
  4. Add the tri-tip to the Grillet, and cook for 5 minutes per side at 450°F. Lower the temperature to 350°F, then cover and cook for 10 minutes per side.
  5. Transfer the tri-tip to a cutting board and allow it to rest for 15 minutes.
  6. While tri-tip is resting, heat corn tortillas on the Grillet at 350°F until warm.
  7. Slice the tri-tip and add the desired amount of meat to each tortilla. Top with the grilled pineapple salsa and guacamole.