Pork And Pineapple Salad Food

PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA

Steps:

• In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
• Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.

PORK AND PINEAPPLE SALAD

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.

SOY-GLAZED PORK AND PINEAPPLE SKEWERS

Steps:

• If using wooden skewers, soak them in water at least 30 minutes before cooking.
• Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
• Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
• Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
• Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
• Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.

PINEAPPLE PORK STIR-FRY

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.

GRILLED PINEAPPLE PORK & VEGETABLES

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.

ASIAN PORK AND PINEAPPLE SALAD

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.

PORK AND PINEAPPLE GRAIN BOWL

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.

GRILLED PORK TACOS WITH PINEAPPLE

Steps:

• Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
• Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
• Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
• Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
• Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.

SPICED PINEAPPLE PORK

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.

PULLED PORK TACOS WITH PINEAPPLE SALSA

Steps:

• Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
• Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
• Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.