Pork With Pineapple Bbq Salsa And Sweet Potatoes Recipes

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PINEAPPLE SALSA PORK CHOPS



Pineapple Salsa Pork Chops image

Looking for an easy pork chop recipe? This Pineapple Salsa Pork Chops from Delish.com is the best.

Categories     pineapple salsa recipes     pork chop recipes     skillet pork chops     easy pork chops     pork chops with pineapple salsa

Time 35m

Yield 4

Number Of Ingredients 9

3 tbsp. extra-virgin olive oil
4 bone-in pork chops, fat trimmed
Kosher salt
Freshly ground black pepper
3 c. chopped pineapple
1 red bell pepper, diced
1/2 small red onion, chopped
4 green onions, thinly sliced
Juice of 1 lime

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.

GRILLED PORK TENDERLOIN AND SWEET POTATOES



Grilled Pork Tenderloin and Sweet Potatoes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
3 medium sweet potatoes
Kosher salt and freshly ground pepper
2 Persian cucumbers, chopped
1 cup chopped pineapple
1 scallion, sliced
1/4 cup fresh cilantro, roughly chopped
1 tablespoon white wine vinegar
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 small pork tenderloins (about 12 ounces each), trimmed

Steps:

  • Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
  • Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
  • Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
  • Photograh by Ryan Dausch

Nutrition Facts : Calories 390, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 652 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 36 grams, Sugar 15 grams

PORK WITH PINEAPPLE SALSA



Pork with Pineapple Salsa image

Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple tidbits
1 pork tenderloin (1-1/4 pounds)
3 tablespoons brown sugar, divided
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
1/3 cup finely chopped sweet red or green pepper
1/4 cup chopped green onions
1/8 teaspoon crushed red pepper flakes, optional

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.

Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

MARINATED PORK CHOP WITH PINEAPPLE SALSA



Marinated Pork Chop with Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 16

1/4 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 small shallot, chopped
1 jalapeno, chopped and seeds removed
1 garlic clove, chopped
1/2 cup olive oil
Salt
1/2 pineapple, diced and cored, juices reserved
1 tomato, diced
1/2 red onion, minced
1/2 small jalapeno, diced
1 tablespoon chopped cilantro leaves
1 lime, juiced
Salt and pepper
4 bone-in, center-cut pork chops

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.

CRISPY PORK TACOS WITH PINEAPPLE SALSA



Crispy pork tacos with pineapple salsa image

Pork mince makes a great alternative to beef- we serve it Mexican-style with crisp tortilla shells and a fruity salsa

Provided by Jennifer Joyce

Categories     Dinner

Time 30m

Number Of Ingredients 11

500g lean pork mince
1 small onion , chopped
2 tsp ground cumin
2 tsp smoked paprika
2 tbsp soft brown sugar
2 tbsp cider vinegar
200ml passata
½ small pineapple , peeled, cored and diced
1 red onion , diced
½ small pack coriander , chopped
crisp taco shells, salsa, chipotle Tabasco sauce or chilli sauce, and soured cream (optional), to serve

Steps:

  • Heat a non-stick frying pan, and fry the mince and onion with some seasoning until brown and cooked through, about 5 mins. Drain off the excess fat. Add the cumin, smoked paprika, sugar, vinegar and passata. Cook for 10 mins on a medium heat, then season to taste.
  • Mix the pineapple, onion and coriander together. Heat the tacos following pack instructions. Serve the mince in the taco shells with the salsa, Tabasco, and soured cream, if you like.

Nutrition Facts : Calories 320 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

PULLED PORK TACOS WITH PINEAPPLE SALSA



Pulled pork tacos with pineapple salsa image

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 6h20m

Yield Serves 6 (or 4 adults and 4 children)

Number Of Ingredients 21

1½kg boneless pork shoulder, rind removed and cut into 6 chunks
2 garlic cloves , crushed
2 tbsp tomato purée
1 tbsp chipotle paste
1 orange , juiced
2 limes , juiced
432g can pineapple , juice only (save the chunks for the salsa, below)
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
grating of fresh nutmeg
432g can pineapple , drained
½ red onion , finely chopped
handful of coriander , chopped
1 lime , juiced
1 red chilli , chopped (optional)
8-10 taco shells or wraps
½ red cabbage , finely shredded
1 avocado , sliced
100ml soured cream (optional)

Steps:

  • Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
  • Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

GRILLED PORK CHOPS WITH PINEAPPLE SALSA



Grilled Pork Chops with Pineapple Salsa image

Categories     Onion     Pork     Quick & Easy     Pineapple     Hot Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
2 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)
1/2 pineapple, peeled, cored, and cut into 1/4-inch dice (1 1/4 cups)
1/2 cup finely chopped red onion
1 fresh serrano chile, minced, including seeds
1 tablespoon fresh lime juice

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.

PORK WITH PINEAPPLE BBQ SALSA AND SWEET POTATOES



PORK WITH PINEAPPLE BBQ SALSA AND SWEET POTATOES image

Categories     Pork     Roast

Yield 4 servings

Number Of Ingredients 8

1 Pork Tenderloin (~1 lb)
2 Large Sweet Potatoes, cut in 1/2" wedges
1/3 cup BBQ Sauce
1/4 cup chopped Cilantro
2 tsp oil
1/2 tsp Chili Powder
1 1/4 cups Diced Pineapple
3 Tbs chopped Red Onion

Steps:

  • Heat oven to 500. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil. Place pork on 1 baking sheet, sweet potatoes on the other. Mix 3 Tbs BBQ Sauce with 1 Tbs cilantro; brush on pork. Drizzle potatoes with oil; sprinkle with chili powder. Toss to coat; spread evenly. Roast 10 minutes. Remove pans from oven. Gently toss potatoes and turn pork. Return to oven and roast potatoes 8 minutes or until tender; pork 15 minutes or until done as desired. Remove pork to cutting board; let rest while combining pineapple, onion and remaining cilantro and BBQ sauce. Slice pork; top with pineapple salsa. Serve with potatoes.

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