Best Grilled Pineapple Pork Vegetables Recipes

Grilled Pineapple Pork & Vegetables image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :

Grilled Pineapple Pork & Vegetables Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper.
Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.
Yield: 5 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Pineapple Pork & Vegetables in Simple & Delicious
April/May 2013, p15
Print
Add to Recipe Box
Email a Friend

Grilled Pineapple Pork & Vegetables image

Provided by Raven Higheagle @ravenhigheagle

Categories Vegetables

Number Of Ingredients 12

1 can(s) (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup(s) olive oil, divided
2 clove(s) garlic, peeled and halved
2 teaspoon(s) ground cumin
2 teaspoon(s) dried oregano
3/4 teaspoon(s) pepper, divided
3/4 teaspoon(s) salt, divided
2 pound(s) pork tenderloin, cut into 3/4-inch slices
1 pound(s) fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch(es) green onions, trimmed

Steps:

Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1./4 teaspoon salt in a blender; cover and process until blended.
Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
Drain and discard marinade.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145 degrees. Let stand for 5 minutes before serving.
Place vegetables in a grill wok or basket.
Brush with remaining oil; sprinkle with remaining salt and pepper.
Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.
Cut vegetables into 2-in. pieces.
Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.