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Elyse McCluskey

Pineapple & Pork

Tropical fruit salsa, coconut rice, and spicy-jerk seasoned pork. YUM!
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Servings: 4
Ingredients Method Notes

Ingredients
  

Pork Marinade
  • 4 boneless pork chops
  • 1/2 cup fresh pineapple juice
  • 1 lime zested
  • 2 tbsp jerk seasoning
Pineapple-Cucumber Salsa
  • 1/2 pineapple small dice
  • 2 cucumbers small dice
  • 1 red onion small dice
  • 1 habanero chili deseeded and chopped (optional)
  • 1 ounce Caribbean Rum recommend Don Q (optional)
  • 1/2 tsp ground nutmeg
  • 1-1 1/2 tsp salt & fresh cracked pepper
  • 2 limes zested and juiced
Coconut Rice
  • 1 cup jasmine rice rinsed with cold water 3x
  • 1 cup coconut milk
  • 1/4 cup water

Method
 

  1. Combine all components of marinade into a leak-proof container. Wash and dry boneless pork chops. Add to marinade, making sure to fully coat the pork. Return to refrigerator for 4 hours, do not exceed 6 hours.
  2. Cut and deseed the habanero chili; combine 1 ounce of Don Q Rum into a bowl and add chopped habanero to soak and impart heat*; we typically allow the habanero to sit in the rum for about 30 minutes.
    Combine pineapple, red onion, and cucumber in a bowl with zest and juice 1-2 limes. Remove chopped habanero from rum and add the rum to the salsa. Stir in ½ tsp of nutmeg, the salt and pepper to taste.
  3. Prepare coconut rice by rinsing 1 cup of rice 3x times with cold water. Add coconut milk and water*. Bring to a boil, reduce heat to low for 13 minutes, remove from heat but keep lid firmly in place and let steam for additional 9 minutes. Remove lid and fluff rice.
  4. Remove pork from marinade, cover in jerk seasoning, and barbeque – depending on the type of barbeque, cook until internal temperature is 145 degrees; the time will depend on how thick the pork chop is and whether they are bone in/boneless. Remove from barbeque, let rest for minimum 5 minutes. Slice to desired thickness.
  5. Assemble by layering rice, pork, salsa, and top with fresh cut cilantro.
    Enjoy!
Notes:
  1. *Acid components of marinade will begin to cook the pork.
  2. *Depending on how spicy you prefer your salsa, you can temper the level depending on how long you soak the seeds/chopped habanero.
  3. *If you do not have coconut water, use regular water instead. I tend to always have some coconut water for other recipes and for smoothies.

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.