Grilled Pork And Pineapple Salad Recipes

PORK AND PINEAPPLE SALAD

Steps:

• In small bowl, combine reserved pineapple liquid, oil, vinegar, mustard and garlic; mix with wire whisk until well blended. Pour 1/4 cup of the pineapple liquid mixture into nonmetal dish or large resealable food storage plastic bag. Add pork tenderloin; turn to coat. Cover dish or seal bag. Refrigerate 1 to 4 hours to marinate.
• Add mayonnaise to remaining pineapple liquid mixture; mix well. Cover; refrigerate until serving time.
• Heat grill. When ready to grill, remove pork from marinade; discard marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until no longer pink in center, turning once. Cut pork diagonally into thin slices.
• In large bowl, combine salad mix, pineapple tidbits and onions; mix well. Add mayonnaise mixture; toss to coat.
• To serve, divide salad mixture onto 4 individual serving plates. Top each with pork slices.

GRILLED PORK AND PINEAPPLE SALAD

Steps:

• Trim any excess fat and sinewy pieces from the outside of the pork loin.
• Mix together the thyme, allspice, cinnamon, lime juice and honey and rub all over the outside of the pork.
• Remove the outer leaves form the romaine (keep to use another time) and cut in half top to bottom through the stem. Remove the core and seeds from the pepper and cut into quarters. Snap the ends of the asparagus stalks. Lightly drizzle all with a little oil (only a small amount) and rub all over. Trim the skin from the pineapple.
• Grill the pork, romaine, pepper, asparagus and pineapple, turning each as required. The pork will talk around 20min to be cooked through, the rest will take a little less - you just want them all lightly browned. Watch the romaine as it will quickly go from uncooked to charred black if you are not careful.
• While everything is cooking, whisk together the orange juice, lime juice, oil and mustard for the dressing, plus the chili if using.
• Once everything is cooked on the grill, remove from the heat and chop each into bite-sized pieces (the pineapple into around 8 pieces a slice, asparagus in half or thirds per stem, pepper in 4 to 6 pieces per quarter, pork and romaine sliced). Cut the pork last so it has time to rest a little.
• Layer up the salad with the romaine at the bottom, the vegetables and pineapple next then pork on top. Drizzle over the dressing. Can be eater warm straight after cooking or allowed to cool to room temperature. If eating cooler, it's probably best to wait until nearer when serving to pour over the dressing.

GRILLED PORK CHOPS WITH PINEAPPLE

Steps:

• Whisk together first 8 ingredients (pineapple juice - dry mustard).
• Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
• Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
• Prepare grill.
• Discard marinade from chops.
• Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
• Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.

ASIAN PORK AND PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
• Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
• Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
• Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
• Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
• Add pork to onion mixture; toss well. Serve over arugula.

GRILLED PINEAPPLE SALAD

Steps:

• Either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. Sprinkle with salt before grilling.
• Grill the pineapple on direct heat for 2-3 minutes per side. You want it to have grill marks and be a bit soft, but not go squishy or black.
• Chop the pineapple into small bite-sized pieces. Add the chopped cilantro and green onions. Squeeze the lime juice over the salad. Toss.