Spicy pineapple pork
I found this recipe in a Good Housekeeping magazine when I was visiting my parents a few weeks ago. The original was for a pork taco, which we’ve also tried and enjoyed, but I didn’t want to spend the extra effort dicing everything up this time. It’s the combination of the sweet pineapple and the kick of the spices that appeal to Jim and me. They really go great together. You could turn this into some excellent kabobs too, by alternating chunks of pork, pineapple, and onion along the skewer, then serving it with some extra dipping sauce.
Recipe: Spicy Pineapple Pork
(adapted from Good Housekeeping)
1 chipotle chile plus 2 Tbsp. sauce (from 1 can chilis in adobo)
3 Tbsp. honey
2 cloves garlic, crushed
1/4 c. chopped fresh cilantro
1 small fresh pineapple, peeled and cut into 1/2″ slices
1 lb. 3/4″-thick boneless pork chops
1 small onion, sliced
tortillas, for serving as tacos
In blender, puree chili, sauce, honey, garlic, half of the pineapple slices, cilantro, and salt and black pepper to taste. Pour 1/3 c. of sauce into a pie plate; pour remaining sauce into a bowl for serving.
Add pork to sauce on plate and turn to coat. Let stand while grill preheats.
Over medium heat, grill pork (thinly coated with sauce) until meat loses its pink color, turning once. Add remaining pineapple slices and onion slices to the grill and cook 4-6 minutes, until tender; turning for nice grill marks.
If making tacos, remove pork, pineapple, and onions from grill and chop. Warm tortillas. Fill tortillas and serve with the leftover sauce.