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.
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
How to Make It
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.
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This was so fast and delicious! We didn't have jerk seasoning, so we made our own rub out of All Spice, garlic powder, thyme and sugar. We omitted the jalapeno so our toddler would eat it...and she loved it! We served steamed snow peas on the side.
This is one of my go-to pork recipes. I'm not a fan of jerk seasoning, I use McCormick Grillmates pork rub instead. I also leave out the jalapenos, and use some chopped green bell pepper for the color. With brown rice and sauted sugar snap peas, it is very quick and easy recipe that yields a great weeknight meal!
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