GRILLED PINEAPPLE SALSA
This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.
Provided by Elaine
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
- Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
- Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g
LOW-FAT GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA RECIPE
Chicken breast may still be king of the American meat market, but pork tenderloin is no less worthy of the crown. Besides being nearly as...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 13
Steps:
- Preheat the grill. Combine the mustard, honey, chili powder, and a good sprinkle of salt and pepper, and rub all over the pork. Place the pork and pineapple slices on the grill. Grill the pineapple for 2 to 3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160°F). Let the pork rest for at least 5 minutes. While the pork rests, chop the pineapple into bite-size pieces. Combine with the onion, jalapeño, cilantro, and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with the salsa.
Nutrition Facts : Calories 210
GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA
Provided by Beth Janes
Categories Marinate Fourth of July Picnic Low Cal High Fiber Low Sodium Father's Day Backyard BBQ Dinner Pineapple Pork Tenderloin Spring Summer Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
GRILLED PINEAPPLE PORK & VEGETABLES
Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.
Nutrition Facts :
GRILLED PINEAPPLE AND ONION SALSA
Steps:
- Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
- In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
GRILLED PORK AND PINEAPPLE KABOBS
Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.
Provided by skinnymom
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
- While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
- Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
- Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
- Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g
TERIYAKI GRILLED PORK TENDERLOIN WITH PINEAPPLE
An easy grilled pork tenderloin recipe that's HUGE on flavor, color, and fun!
Provided by Brenda | A Farmgirl's Dabbles
Categories Pork
Time 1h45m
Number Of Ingredients 11
Steps:
- In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
- In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Let teriyaki sauce cool to room temperature.
- Reserve 1/3 cup of the teriyaki sauce.
- Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl. Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1 to 2 hours.
- Remove pork from refrigerator and then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
- Remove pork from teriyaki sauce (then discard the sauce in the pan), drain briefly, but do not scrape off solids. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
- Brush top of pork generously with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
- Reduce grill heat to medium-high, between 475° F and 500° F. Brush again with reserved teriyaki, flip tenderloin back to first side, and cook for 6 minutes.
- Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes.
- Check internal temperature of pork with an instant read meat thermometer, placing it into the thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, so it's important to monitor the temperature while grilling. When temperature reads 145° F (medium-rare) to 160° F (well), remove pork from heat. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
- Cut pork into 1/2" to 3/4" slices and place on a platter. Serve with fresh pineapple salsa.
Nutrition Facts : Calories 268 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 31 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 943 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GRILLED PORK TENDERLOIN WITH PINEAPPLE SALSA
Seasoned with a jerk rub and served with fresh pineapple salsa, Grilled Pork Tenderloin is sweet, savory, and spicy--and ready in less than 30 minutes.
Provided by Kristen Chidsey
Categories Main Course
Time 32m
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat.
- Combine the ingredients for the homemade jerk rub in a small bowl.
- Remove pork tenderloin from packages and pat dry with a paper towel.
- Rub the pork evenly with the spice mixture patting the rub to adhere to the pork.
- Place the seasoned pork on the grill and cover.
- After 8-10 minutes, flip the pork tenderloin and then continue to grill for an additional 8-10 minutes, or until the internal temperature is between 140-145 degrees.
- Once the pork reaches the desired temperature, remove from grill and tent with foil for 10 minutes.
- After the pork rests, slice and serve with the salsa.
- While the pork is cooking combine the pineapple with onion, cilantro peppers, onions, cilantro, salt, and lime juice.
Nutrition Facts : Calories 199 kcal, Carbohydrate 15 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 408 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
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
JERK PORK TENDERLOIN WITH PINEAPPLE SALSA RECIPE
Jerk Pork Tenderloin with Pineapple Salsa is a tender grilled tenderloin with a spicy and sweet salsa. The flavors come together for a perfect week night diner or company dish.
Provided by Barbara Curry
Categories Main Course
Time 4h30m
Number Of Ingredients 23
Steps:
- In a food processor, combine 3 tablespoons of oil with all remaining ingredients except the pork. Puree until smooth. Transfer the marinade to a large resealable plastic bag. Add the pork tenderloins, turning to coat. Seal and refrigerate for 4-8 hours.
- Preheat the grill to moderately low heat. Remove the pork from the marinade and brush with 1 tablespoon of oil and season with salt. Cook on grill turning occasionally until instant-read thermometer registers 135º, about 20 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice and serve with salsa.
- SALSA:
- In a bowl, combine onion and lime juice and let stand for 10 minutes. Add the remaining ingredients and toss well.
Nutrition Facts : ServingSize 1 serving, Calories 242 kcal, Carbohydrate 15 g, Protein 22 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 64 mg, Sodium 181 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 9 g
GRILLED PORK TENDERLOIN WITH GRILLED PINEAPPLE-RED ONION SALSA
Categories Pork Backyard BBQ Dinner
Number Of Ingredients 11
Steps:
- FOR THE PORK: Combine salt, sugar, cumin, and chile powder in small bowl. Reserve 1/2 teaspoon spice mixture. Rub remaining spice mixture evenly over surface of both tenderloins. Transfer to large plate or rimmed baking sheet and refrigerate while preparing grill. 2
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 3
- Clean and oil cooking grate. Place tenderloins on hotter side of grill. Cover and cook, turning tenderloins every 2 minutes, until well browned on all sides, about 8 minutes. 4
- FOR THE SALSA: Brush pineapple and onion with 1 teaspoon oil. Move tenderloins to cooler side of grill (6 to 8 inches from heat source) and place pineapple and onion on hotter side of grill. Cover and cook until pineapple and onion are charred on both sides and softened, 8 to 10 minutes, and until pork registers 140 degrees, 12 to 17 minutes, turning tenderloins every 5 minutes. As pineapple and onion and tenderloins reach desired level of doneness, transfer pineapple and onion to plate and transfer tenderloins to carving board. Tent tenderloins with aluminum foil and let rest for 10 minutes
- While tenderloins rest, roughly chop pineapple. Pulse pineapple, onion, cilantro, serrano, lime juice, reserved spice mixture, and remaining 1 tablespoon oil in food processor until mixture is roughly chopped, 4 to 6 pulses. Transfer to bowl and season with salt and extra lime juice to taste.
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- Trim fat from pork, if necessary; place pork in a self-sealing plastic bag set in a shallow dish. For marinade, combine soy sauce, lime juice, orange juice, oil, mustard, and garlic powder. Pour marinade over pork in bag. Seal bag. Marinate in refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally.
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