Red Onion Pork And Pineapple With Sriracha Pineapple Marinade Food

SPICY PORK-AND-PINEAPPLE STIR-FRY

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
• Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
• Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
• Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

GRILLED PORK AND PINEAPPLE KABOBS

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.

SWEET AND SPICY PINEAPPLE PORK

Steps:

• Preheat oven to 375°; heat a large skillet over med-high heat with 2 tablespoons olive oil.
• Sprinkle chops with salt and pepper.
• Place chops in the skillet; sear for 2 minutes on each side to caramelize.
• Transfer the chops to a rimmed cookie sheet and place in the oven for 8-10 minutes or until the meat is firm to the touch, but not tough.
• Remove from the oven and let the chops rest, covered with foil, for a few minutes.
• While the chops are in the oven, return the skillet to med-high heat and add the remaining olive oil.
• Add in the onions, garlic, bell peppers, jalapenos, salt, and pepper; cook for 3-4 minutes or until the veggies start to wilt.
• Add the chunked pineapple and its juice and the chicken stock.
• Continue cooking 3-4 minutes.
• Add in the parsley and stir to combine.
• To serve: pour the sweet and spicy pineapple sauce over the pork chops.

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.