Skillet Pork and Warm Pineapple Salsa

Skillet Pork and Warm Pineapple Salsa Recipe
Pineapple is a sweet foil for the fiery jalapeño. Either fresh or canned pineapple chunks work well in this recipe. If you like a spicier kick, remember that smaller jalapeño peppers are typically hotter than the larger ones. To complete the meal, serve with rice and steamed snow peas.


4 servings (serving size: 1 chop and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 2 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 24.5 g
Carbohydrate 17.2 g
Fiber 1 g
Cholesterol 70 mg
Iron 1.3 mg
Sodium 490 mg
Calcium 32 mg


2 teaspoons olive oil, divided
4 (4-ounce) boneless loin pork chops
1 teaspoon salt-free Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/3 cups pineapple chunks
1/2 cup coarsely chopped onion
1 tablespoon fresh lime juice
1 small jalapeño pepper, seeded and chopped


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.

Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.