Pork With Pineapple Salsa Recipes

PORK CHOP WITH PINEAPPLE SALSA

Steps:

• In a medium bowl, combine pineapple, onion, jalapeno, honey, and cilantro. Season with salt and pepper; set salsa aside.
• In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
• Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
• Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
• Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
• Photograph by Justin Walker

PINEAPPLE SALSA PORK CHOPS

Steps:

• Preheat oven to 425°. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon of the oil. Season pork chops with salt and pepper and add to skillet. Sear until golden, 3 minutes per side. Transfer skillet to oven and bake until cooked through, 10 to 12 minutes.
• Meanwhile, in a large bowl, toss pineapple, bell pepper, red and green onions, lime juice, and the 2 remaining tablespoons of the oil until combined. Season with salt and pepper.
• Let chops rest 5 minutes, then top with pineapple salsa before serving.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA

Steps:

• In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
• To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
• Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

GRILLED PORK LOIN WITH PINEAPPLE SALSA

Steps:

• Heat grill to high heat.
• Mix pineapple, red pepper, cilantro and dressing until well blended. Cover and refrigerate until ready to serve.
• Combine coating mix and seasonings in large plastic bag. Brush lime juice evenly onto meat. Place meat in bag with coating mixture; close bag and shake until meat is evenly coated. Remove meat from bag; place in disposable roasting pan, or on large piece of foil that has been poked in several places with holes. Press any remaining coating mixture onto meat.
• Turn off one of the grill burners, then place meat on that side. Close lid of grill. Cook 1 hour or until meat is cooked through. (Pork is done when meat thermometer inserted into thickest part of meat registers 145°F.) Serve with the pineapple mixture.

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

PORK TENDERLOIN WITH FRESH PINEAPPLE SALSA

Steps:

• Preheat oven to 450 degrees F, then put the pork tenderloin in a roasting pan.
• In a small bowl, combine 2 tablespoons of the brown sugar with the Dijon mustard, paprika & ginger, then spread HALF of this mixture over the pork tenderloin, before baking uncovered for 15 minutes.
• When the 15 minutes are up, spread the pork with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees F, but if you're a traditionalist, you'll want the thermometer to read 160 degrees F!
• Meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice.
• When the pork comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.

CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA

Steps:

• MAKE THE SPICE RUB:.
• In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
• MAKE THE SALSA:.
• In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
• Let stand while you grill the meat.
• Before serving, adjust the lime juice, salt, and pepper to taste.
• PREPARE THE FIRE AND THE MEAT:.
• Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
• While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
• Clean the hot grate with a wire brush; oil the grate.
• Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
• Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
• Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
• Transfer to a serving platter and let rest for 5 minutes.
• Serve with the paired salsa spooned alongside or over the meat.
• Drink Suggestions.
• If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

PULLED PORK NACHOS WITH PINEAPPLE SALSA

Steps:

• Mix chicken stock through cumin.
• Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
• Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture.
• Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
• Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
• Note: I made the pork ahead of time and reheated when ready to serve.