Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Melanie Barnard
Recipe by Cooking Light September 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

235 calories; calories from fat 29%; fat 7.5g; saturated fat 2g; mono fat 3.9g; poly fat 0.7g; protein 24.5g; carbohydrates 17.2g; fiber 1g; cholesterol 70mg; iron 1.3mg; sodium 490mg; calcium 32mg.
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