Caribbean Grilled Pork With Pineapple Salsa Recipes

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GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA



Grilled Caribbean Pork with Pineapple Salsa image

Sweet fruit balances the kick from jalapenos in a colorful salsa topping grilled pork tenderloins.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 16

2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon crushed red pepper flakes
1 cup orange juice
3 tablespoons fresh lime juice
3 large cloves garlic, finely chopped (1 1/2 teaspoons)
3 pork tenderloins (3/4 lb each), trimmed of fat
2 cups chopped fresh pineapple
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
3 jalapeño chiles, seeded, chopped (about 3 tablespoons)
1 tablespoon olive oil

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.

Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 70 mg, Fiber 2 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 16 g, TransFat 0 g

GRILLED PORK WITH SPICY PINEAPPLE SALSA



Grilled Pork with Spicy Pineapple Salsa image

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 15

1 jar (16 ounces) chunky salsa
1 can (8 ounces) unsweetened crushed pineapple
1/2 cup port wine or grape juice
1/4 cup packed brown sugar
1/4 cup lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
PORK:
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
Lime wedges

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.

Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 318mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA



Caribbean Grilled Pork With Pineapple Salsa image

The ripe, tropical flavors of this salsa couldn't find a better partner than the curry-inspired rub. Tastes wonderful on pork, chicken or turkey! Recipe from Pamela Anderson & Fine Cooking 79, pp. 42 July 1, 2006 edition. Have tweaked the recipe a bit!! See if you like it! :)

Provided by Manami

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon dark brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
3/4 medium pineapple, peeled cored, and cut into small dice (about 2 cups)
4 large radishes, trimmed and cut into small dice (about 3/4 cup)
1/2 medium orange bell peppers (about 2/3 cup) or 1/2 medium yellow bell pepper, cut into small dice (about 2/3 cup)
1 small jalapeno, cut into small dice (optional)
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, more to taste
kosher salt
fresh ground black pepper
6 boneless chicken breasts (pounded lightly to about 3/4 inches thick) or 6 turkey breast cutlets
1 1/2 tablespoons canola oil or 1 1/2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 396.7, Fat 16.8, SaturatedFat 4.8, Cholesterol 124, Sodium 386.3, Carbohydrate 19.8, Fiber 2.4, Sugar 14, Protein 41

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA



Caribbean Tiger Prawns with Grilled Pineapple Salsa image

Provided by Chris Kyler

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

1 tablespoon agave syrup
1 tablespoon sugar
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil, plus for oiling grill
1 teaspoon chile flakes
1 teaspoon paprika
3 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
Zest of 1 orange
Salt and pepper
12 tiger prawns, peeled and deveined
1 pineapple, cored and cut into 1/2-inch dice
2 heirloom tomatoes, cut into 1/2-inch dice
1 jalapeno, seeded and finely diced
1 red onion, finely diced
1/2 bunch parsley, chopped
Salt
1 1/2 cups sour cream
1 tablespoon agave syrup
Juice of 1 lemon
1/2 bunch cilantro, chopped

Steps:

  • For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
  • For the grilled pineapple salsa: Prepare a grill for medium-high heat.
  • Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
  • Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
  • For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
  • Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
  • Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA



Caribbean Pork With Avocado-Pineapple Salsa image

This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork.

Provided by Zanna_409104061

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (12 ounce) pork tenderloin
1 tablespoon olive oil
1 (8 ounce) can pineapple in juice
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons light brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon pepper

Steps:

  • Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
  • Preheat broiler with rack 4 inches from heat.
  • Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
  • Rub the spice mixture all over the pork, coating it evenly.
  • Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
  • Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
  • Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
  • When pork is finished, slice thinly and serve with the salsa.
  • To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

Nutrition Facts : Calories 408.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 112.3, Sodium 1255.3, Carbohydrate 21.4, Fiber 4.4, Sugar 15.4, Protein 36.5

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