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
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
GRILLED FLATBREAD WITH PORK AND PINEAPPLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush a baking sheet with olive oil. Place the pizza dough on the pan and turn to coat with the oil; set aside to bring to room temperature.
- Slice the pork lengthwise down the center almost all the way through, then open like a book and flatten with your hands. Season the pork with salt and pepper and brush all over with 2 tablespoons teriyaki glaze. Brush the pineapple and onion slices with olive oil and season lightly with salt and pepper.
- Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill and the pork on the other side. Grill the pineapple and onion until tender and lightly charred, 2 to 3 minutes per side; transfer to a plate. Grill the pork until cooked through, about 6 minutes per side; transfer to a cutting board.
- Stretch the pizza dough into a 9-by-12-inch rectangle on the baking sheet. Reduce the grill heat to low; place the dough directly on the grill and cook until puffed on top and charred on the bottom, 1 to 2 minutes. Flip and top with the cheese. Cover and cook until the crust is cooked through and the cheese is melted, 2 to 3 minutes. Transfer to a cutting board. Cut the pineapple and pork into bite-size pieces; scatter over the crust along with the onion. Drizzle with the remaining teriyaki glaze and sprinkle with the cilantro. Cut into pieces.
Nutrition Facts : Calories 690, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 102 milligrams, Sodium 1231 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 41 grams, Sugar 13 grams
GRILLED PINEAPPLE AND ONION SALAD
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium heat.
- Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
- Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
- Place all ingredients into a medium bowl and whisk together.
- Pour ingredients into a small bowl and whisk together.
GRILLED PORK WITH PINEAPPLE CHUTNEY
Simple, sweet, and spicy dish with pineapple and pork.
Provided by CityBornSouthern Living
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
- While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
- Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
- Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.
Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g
GRILLED PORK CHOP AND PINEAPPLE SALAD
Make Grilled Pork Chop and Pineapple Salad tonight. This delicious recipe calls for pork loin, pineapple, mango chipotle dressing, cilantro and more!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill chops 5 to 6 min. on each side or until done (145ºF). Remove from grill; set aside. Add pineapple to grill; cook 2 to 3 min. on each side or until lightly browned on both sides.
- Mix dressing, cilantro, lime zest and juice until blended.
- Slice chops and chop pineapple. Place lettuce on large platter; top with meat and pineapple.
- Drizzle with dressing mixture just before serving; sprinkle with cheese.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA
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
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
PINEAPPLE GRILLED PORK CHOPS
These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.
Provided by jhopkins
Categories World Cuisine Recipes Asian
Time 8h25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 26 g, Cholesterol 124 mg, Fat 12.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 999.5 mg, Sugar 23.7 g
GRILLED PORK CHOPS WITH PINEAPPLE
I came across this recipe in Sunset Magazine (June 2005) while looking for interesting and a bit different summer grilling recipes. I think it will be delicious with a cold rice salad with cheesecake or ice cream sundaes for dessert.
Provided by ellie_
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together first 8 ingredients (pineapple juice - dry mustard).
- Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
- Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
- Prepare grill.
- Discard marinade from chops.
- Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
- Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.
Nutrition Facts : Calories 348.3, Fat 18, SaturatedFat 5.4, Cholesterol 75, Sodium 1077.4, Carbohydrate 21.9, Fiber 2.2, Sugar 15.1, Protein 25.5
GRILLED PINEAPPLE SALAD
Make and share this Grilled Pineapple Salad recipe from Food.com.
Provided by Boomette
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a gas barbeque or indoor grill.
- Brush pineapple and onion with olive oil and season with salt and pepper.
- Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens.
- Grill onion until soft.
- Cut pineapple slices into quarters and chop the red onions.
- Toss with lemon zest and juice, mint and adjust seasoning.
Nutrition Facts : Calories 176.7, Fat 10.4, SaturatedFat 1.4, Sodium 5.1, Carbohydrate 22.4, Fiber 3, Sugar 13.6, Protein 1.4
GRILLED PINEAPPLE SALAD
Great with grilled meats or used as a cooling "salsa" for Mexican food. It's also really good as a side for Thai dishes. Prep time does not include cleaning a pineapple.
Provided by gourmetmomma
Categories Pineapple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. Sprinkle with salt before grilling.
- Grill the pineapple on direct heat for 2-3 minutes per side. You want it to have grill marks and be a bit soft, but not go squishy or black.
- Chop the pineapple into small bite-sized pieces. Add the chopped cilantro and green onions. Squeeze the lime juice over the salad. Toss.
Nutrition Facts : Calories 63, Fat 0.2, Sodium 3, Carbohydrate 16.9, Fiber 2.3, Sugar 11.2, Protein 0.9
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