Tropical recipes to keep summer cooking

jerk pork chops with pineapple

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  • | 8:48 a.m. September 10, 2015
Photo by: Good Housekeeping - Light meals with exotic flair can spice up the final weeks of summer.
Photo by: Good Housekeeping - Light meals with exotic flair can spice up the final weeks of summer.
  • Winter Park - Maitland Observer
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Jerk Pork Chops with Pineapple

We love this shortcut Jamaican jerk — made with thick, juicy pork and succulent fruit. Try our jerk rub on chicken pieces or salmon steaks too.

1 baby pineapple or 1/2 regular pineapple

1 lime

2 tablespoons jerk seasoning (see note)

1 tablespoon olive oil

4 pork loin chops, 3/4 inch thick (about 8 ounces each with bone)

Lime wedges and cilantro sprigs for garnish

  1. With sharp knife, cut pineapple lengthwise through crown to stem end in 4 wedges, leaving on leafy crown.

  2. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, mix lime peel and juice with jerk seasoning and oil. Rub both sides of pork chops with jerk mixture.

  3. Place pork chops on hot grill rack over medium heat; cook 10 to 12 minutes, turning chops over once, until browned on the outside and still slightly pink on the inside. While chops are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 minutes, turning wedges over once.

  4. Transfer chops and pineapple to same platter. Garnish with lime wedges and cilantro sprigs. Makes 4 servings.

Note: Seasoning mixes vary among manufacturers, especially with regard to salt content. Add salt to taste if necessary.

  • Each serving: About 400 calories, 22g total fat (7g saturated), 41g protein, 8g carbohydrate, 1g fiber, 116mg cholesterol, 535mg sodium.

Chili Steak with Hawaiian Rice

This 20-minute meal is full of flavor but low on effort. Save leftover cooked white rice for quick weeknight meals like this.

1 1/2 pounds skirt steak

2 teaspoons chili powder

1 1/2 teaspoons grated lime peel

1/2 teaspoon salt

2 cups fresh pineapple, chopped

1 cup packed fresh cilantro leaves, finely chopped

3 cups cooked white rice

  1. Heat outdoor grill on medium-high.

  2. Rub skirt steak with chili powder, lime peel and salt. Grill 3 to 4 minutes per side or until desired doneness.

  3. Transfer to a cutting board and let stand 5 minutes. Meanwhile, toss pineapple with the cilantro leaves and white rice.

  4. Thinly slice the steak and serve with rice. Garnish with lime wedges. Serves 4.

  5. Each serving: About 500 calories, 19g total fat (7g saturated), 42g protein, 45g carbohydrate, 340mg sodium, 2g fiber.

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