Best Caribbean Grilled Pork With Pineapple Salsa Recipes

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CARIBBEAN PORK WITH PINEAPPLE



Caribbean Pork With Pineapple image

Make and share this Caribbean Pork With Pineapple recipe from Food.com.

Provided by Charlotte J

Categories     Pineapple

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs pork tenderloin, cut into 1-inch cubes
salt
1 large lime, juice of
3 teaspoons tabasco habanero sauce, divided
1/2 teaspoon dried oregano leaves
1/4 cup olive oil
1 medium onion, chopped
1 large garlic clove, sliced thin
1 (16 ounce) can diced tomatoes
1 cup beef broth or 1 cup chicken broth
1/4 cup raisins
1 large lime, zest of, grated
2 cups fresh pineapple chunks or 2 cups canned pineapple chunks
1/4 cup rum

Steps:

  • Season pork with salt.
  • Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
  • Cover and refrigerate about 1 hour.
  • Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
  • Transfer pork to a shallow baking dish.
  • Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
  • Add garlic and cook 30 seconds.
  • Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
  • Cover pork and bake in a 350 degree oven for 20 minutes.
  • Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
  • Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

Nutrition Facts : Calories 355.4, Fat 14.7, SaturatedFat 3.1, Cholesterol 98.3, Sodium 295.8, Carbohydrate 17.6, Fiber 2.3, Sugar 11.9, Protein 33.1

GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA



Grilled Caribbean Pork with Pineapple Salsa image

Sweet fruit balances the kick from jalapenos in a colorful salsa topping grilled pork tenderloins.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 16

2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon crushed red pepper flakes
1 cup orange juice
3 tablespoons fresh lime juice
3 large cloves garlic, finely chopped (1 1/2 teaspoons)
3 pork tenderloins (3/4 lb each), trimmed of fat
2 cups chopped fresh pineapple
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
2 teaspoons ground cumin
3 jalapeño chiles, seeded, chopped (about 3 tablespoons)
1 tablespoon olive oil

Steps:

  • In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
  • To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
  • Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 70 mg, Fiber 2 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 16 g, TransFat 0 g

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA



Caribbean Pork With Avocado-Pineapple Salsa image

This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork.

Provided by Zanna_409104061

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (12 ounce) pork tenderloin
1 tablespoon olive oil
1 (8 ounce) can pineapple in juice
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons light brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon pepper

Steps:

  • Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
  • Preheat broiler with rack 4 inches from heat.
  • Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
  • Rub the spice mixture all over the pork, coating it evenly.
  • Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
  • Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
  • Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
  • When pork is finished, slice thinly and serve with the salsa.
  • To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

Nutrition Facts : Calories 408.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 112.3, Sodium 1255.3, Carbohydrate 21.4, Fiber 4.4, Sugar 15.4, Protein 36.5

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