Pineapple & Pork
Occasionally, I have these flavor ideas that just pop into my head …. usually when I am washing dishes or folding laundry and it’s this unconscious BAM – idea. This is one of those ideas that my husband then helped me flesh out. Pineapple and pork are a perfect pairing! We love to incorporate fruit salsas into our meals because 1.) it delicious, 2.) nutritious, and 3.) so pretty!
Anyways, this idea sprang about because I wanted to try jerk seasoning with pork and had a pineapple sitting on my counter. I was mulling over the many possibilities when BAM – pineapple-cucumber salsa over jerk pork and coconut rice. We are going Caribbean!
After discussing this idea with my husband, we decided to marinate the pork for 4 hours in a combination of blended fresh pineapple puree, jerk seasoning, and lime zest to enhance the flavors. Be careful to time the marinade to be less than 6 hours; due to the acid compounds, the marinade with begin to cook the pork. The simple pineapple-cucumber salsa includes a hint of nutmeg and the coconut rice provide a tasty backdrop for the other components.
Tips & Tricks:
- Use a blender to puree the pineapple and jerk seasoning.
- Marinate the pork for 4 hours or less, the lime juice pineapple enzymes will begin to cook the meat; anything more than 6, the marinade will start to cook the meat.
- Once meat has been removed from marinade, season with additional jerk seasoning prior to grilling.
- Make the salsa ahead of time to allow the flavors to meld while remaining components are being cooked.
Equipment:
- Medium sauce pot
- Cutting board
- Chef’s knife
- Multiple sized bowls
- Measuring cups/spoons
- Mini blender
- Zester
- Barbeque
Pineapple & Pork
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Assemble by layering rice, pork, salsa, and top with fresh cut cilantro. Enjoy!
Notes:
- *Acid components of marinade will begin to cook the pork.
- *Depending on how spicy you prefer your salsa, you can temper the level depending on how long you soak the seeds/chopped habanero.
- *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
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.