Never grilled pineapple? Get ready to be wowed. It caramelizes beautifully for a deeper flavor. Plus it’s a totally tasty match with a grilled pork chop, cilantro and a little heat from serranos.
Ingredients
½ cup chopped fresh cilantro, plus more for garnish
½ cup pineapple juice
1 serrano or jalapeño pepper, seeded and finely chopped
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless thin-cut pork chops, trimmed
1 medium pineapple, peeled, cored and cut into 1/2-inch-thick rings
1 large red onion, cut into 1/2-inch-thick rings
1 tablespoon extra-virgin olive oil
Lime wedges for serving
Directions
Preheat grill to medium-high or heat a grill pan over medium-high heat.
Combine cilantro, pineapple juice, serrano (or jalapeño), honey, lime juice and 1/4 teaspoon each salt and pepper in a blender; puree until smooth. Reserve 1/4 cup for serving. Transfer the remaining mixture to a medium bowl and add pork chops. Turn to coat and let marinate for 5 minutes.
Brush pineapple and onion slices with oil. Remove the pork from the marinade and sprinkle with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, flipping once, until an instant-read thermometer inserted in the thickest part of a chop registers 145 degrees F, 3 to 5 minutes per side. Grill the pineapple and onions, flipping once, until lightly charred, 4 to 5 minutes per side.
Serve the pork, pineapple and onions drizzled with the reserved sauce. Serve with more cilantro and lime wedges, if desired.
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