Pork Paillards With Grilled Pineapple Recipes

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PINEAPPLE PORK CHOPS



Pineapple Pork Chops image

Pineapple pork chops are a breeze to make and unbelievably delicious. The seasoned pork chops are first seared then cooked in a simple sauce made of pineapples, honey, soy sauce, and garlic. The pineapples become caramelized and the chops are super tender.

Provided by Kristen Stevens

Categories     Dinner

Time 25m

Number Of Ingredients 9

4 boneless pork chops
1 teaspoon EACH: garlic powder and onion powder
½ teaspoon EACH: salt and pepper
1 tablespoon cooking oil
14 ounce can of unsweetened pineapple tidbits (juice and fruit)
2 tablespoons honey
2 tablespoons soy sauce (gluten-free or coco aminos, as needed)
3 cloves garlic (finely minced)
Minced cilantro (to serve)

Steps:

  • Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
  • Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
  • While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
  • Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
  • Serve the pineapple pork chops with a little cilantro over the top.

Nutrition Facts : ServingSize 1 pork chop, Calories 341 kcal, Sugar 23 g, Sodium 860 mg, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 31 g, Cholesterol 90 mg, UnsaturatedFat 8 g

GRILLED PORK CHOPS WITH PINEAPPLE-TURMERIC GLAZE



Grilled Pork Chops with Pineapple-Turmeric Glaze image

For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Pork Chop     Pork     Pineapple     Honey     Mustard     Grill/Barbecue     Grill     Summer

Yield 4 servings

Number Of Ingredients 10

Vegetable oil (for grill)
1/2 cup pineapple juice (from a can)
1/4 cup honey
1/4 cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
1/2 tsp. ground turmeric
4 (1"-thick) bone-in pork chops
Kosher salt

Steps:

  • Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to 3/4 cup, 10-15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.
  • Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°F, 1-4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

GRILLED PORK AND PINEAPPLE KABOBS



Grilled Pork and Pineapple Kabobs image

Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.

Provided by skinnymom

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 10

Number Of Ingredients 15

1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
10 bamboo skewers
2 teaspoons vegetable oil, or as needed
3 cups cubed fresh pineapple
2 red bell peppers, cut into cubes
3 green onions, thinly sliced
1 teaspoon sesame seeds

Steps:

  • Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
  • While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
  • Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
  • Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
  • Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g

GRILLED PORK PAILLARDS



Grilled Pork Paillards image

Paillards are simply pork chops (or chicken cutlets) that have been pounded to a uniform thickness for even cooking; because they are so thin, the pieces cook very quickly. The pork can also be cooked on a grill pan; heat the pan over medium-high for five minutes before adding paillards.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 6

4 boneless pork chops (each 6 ounces and about 3/4 inch thick)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh basil
Halved or quartered cherry tomatoes

Steps:

  • Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
  • Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.

GRILLED PINEAPPLE PORK & VEGETABLES



Grilled Pineapple Pork & Vegetables image

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

  • Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :

PORK PAILLARDS WITH GRILLED PINEAPPLE



Pork Paillards with Grilled Pineapple image

Pork paillards are given a tropical emphasis with a garnish of grilled pineapple, chopped cilantro,and fresh-squeezed lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

6 boneless pork loin chops (7 ounces each)
1 recipe Basic Marinade
1/2 pineapple, peeled and cored, cut into 1/2-inch-thick rings
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 heads butter or Boston lettuce, torn into bite-size pieces
1 bunch fresh cilantro, leaves only
2 tablespoons freshly squeezed lime juice, plus 3 limes for garnish

Steps:

  • Cut open two sides of a resealable plastic bag. Place 1 chop in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chops. Add marinade. Chill 2 hours.
  • Heat a grill or grill pan. Brush pineapple with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until browned, about 4 minutes, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.
  • Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides,1 1/2 to 2 minutes per side. Combine lettuce, cilantro, lime juice, remaining olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, chopped pineapple, and halved limes.

GRILLED PINEAPPLE



Grilled Pineapple image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 pineapple
1 cup apricot jelly
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 tablespoon ground cinnamon
Pinch of salt
Vanilla ice cream, for serving

Steps:

  • Prepare a grill for medium heat.
  • Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end.
  • Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid.
  • Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces.
  • Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream.

GRILLED PINEAPPLE WITH CREAM



Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

Steps:

  • For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
  • Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
  • When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
  • For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
  • To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

PINEAPPLE GRILLED PORK CHOPS



Pineapple Grilled Pork Chops image

These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.

Provided by jhopkins

Categories     World Cuisine Recipes     Asian

Time 8h25m

Yield 4

Number Of Ingredients 6

1 (8 ounce) can pineapple rings, juice drained and reserved
¼ cup brown sugar
¼ cup soy sauce
¼ teaspoon garlic powder
4 pork chops
1 pinch ground black pepper

Steps:

  • Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Nutrition Facts : Calories 391.8 calories, Carbohydrate 26 g, Cholesterol 124 mg, Fat 12.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 999.5 mg, Sugar 23.7 g

GRILLED PORK PAILLARDS



Grilled Pork Paillards image

Make and share this Grilled Pork Paillards recipe from Food.com.

Provided by LMillerRN

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless pork chops (about 3/4 in thick)
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
coarse salt
pepper
fresh basil
cherry tomatoes (halved or quartered)

Steps:

  • Place a pork chop between 2 layers of plastic wrap on work surface. using a meat pounder, pound to 1/4 in thickness. Repeat with remaining pork chops.
  • Transfer to a nonmetal container. Add balsamic vinegar and oil. marinate, covered, in the refrigerator 15 minutes.
  • Meanwhile, heat a grill or grill pan to med-high heat. Remove pork from marinade; season with salt and pepper.
  • Grill until cooked through and browned on both sides, about 1 minute per side.
  • Serve hot, garnished with basil and tomatoes.

Nutrition Facts : Calories 420.1, Fat 26.3, SaturatedFat 6.4, Cholesterol 124, Sodium 92.7, Carbohydrate 2.7, Sugar 2.4, Protein 40

PINA COLADA GRILLED PINEAPPLE



Pina Colada Grilled Pineapple image

During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. -Josee Lanzi, New Port Richey, Florida

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 teaspoons grated lemon zest
1 teaspoon coconut extract
3 tablespoons canola oil
1 teaspoon ground cinnamon
1 fresh pineapple, peeled, cored and cut into 1/2-inch slices
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine whipped topping, lemon zest and extract. Refrigerate, covered, until serving. In a small bowl, combine oil and cinnamon. Brush over both sides of pineapple slices., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pineapple, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until lightly browned, turning once. Place pineapple on dessert plates. Top with whipped topping mixture; sprinkle with coconut.

Nutrition Facts :

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