PINEAPPLE PORK CHOPS
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
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
PORK AND PINEAPPLE SALAD
Looking for a distinctive dinner? Then check out this grilled pork and pineapple salad flavored with a tangy mayonnaise mixture.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 7 g
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
GRILLED PORK AND PINEAPPLE SALAD
Don't just grill the meat, grill the whole salad!
Provided by Caroline's Cooking
Categories Main Course
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 412 kcal, Carbohydrate 29 g, Protein 43 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 149 mg, Fiber 14 g, Sugar 13 g, ServingSize 1 serving
PORK AND PINEAPPLE GRAIN BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
- Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
- Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
- Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 64 milligrams, Sodium 838 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 31 grams, Sugar 8 grams
PINEAPPLE ROCKET SALAD
This salad is perfect for warmer weather and is my favorite healthy recipe.
Provided by skonkle
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix arugula, pineapple, red onion, and cilantro in a salad bowl. Whisk apple cider vinegar, olive oil, maple syrup, and salt in a small bowl; pour dressing over salad and toss to coat.
Nutrition Facts : Calories 64 calories, Carbohydrate 7.7 g, Fat 3.6 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 153.6 mg, Sugar 5.6 g
SPICED PINEAPPLE PORK
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Provided by Jane Hornby
Categories Dinner, Main course
Time 17m
Number Of Ingredients 9
Steps:
- Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
- Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium
ASIAN PORK AND PINEAPPLE SALAD
Make and share this Asian Pork and Pineapple Salad recipe from Food.com.
Provided by dicentra
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 253, Fat 6.7, SaturatedFat 1.7, Cholesterol 73.8, Sodium 747, Carbohydrate 23.2, Fiber 2, Sugar 18.8, Protein 26
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