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Caribbean grilled pork with tropical salsa

This tangy, sunny dish will help you feel that summer is just around the corner.
Recipe and photo provided by CanolaInfo.org
Close up of grilled pork chops on cutting board with sliced pineapple
6 servings / 20 min 

Prep 10 min / Cook 10 min

Ingredients

For salsa:

  • 1 small pineapple (about 2 cups / 500 mL), peeled, cored and diced 
  • 1 medium orange, peeled and diced
  • 2 tbsp (25 mL) fresh cilantro, minced 
  • Juice of half a fresh lime

For meat:

  • ½ tbsp (7 mL) sucralose brown sugar blend 
  • 2 tsp (10 mL) minced garlic
  • 2 tsp (10 mL) minced ginger 
  • 2 tsp (10 mL) ground cumin 
  • 2 tsp (10 mL) ground coriander 
  • ½ tsp (2 mL) turmeric 
  • 2 tbsp (25 mL) canola oil (plus more to oil the grill)
  • 6 pork loin chops (about 3 oz/90 gm each)
Directions
  1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepared up to 2 days in advance and refrigerated.
  2. Make rub for pork chops: In small bowl, combine brown sugar blend, garlic, ginger, cumin, coriander and turmeric. Do not omit turmeric as it lends a lovely yellow hue to this dish.
  3. Brush both sides of pork chops with canola oil and apply rub to both sides.
  4. Preheat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160 °F (70 °C).
  5. Serve each chop accompanied with 1/3 cup (75 mL) salsa.
Nutritional information per serving (1 chop and 1/3 cup (75 mL) salsa) 
  • Calories 210
  • Protein 19 g
  • Total Fat 10 g
  • Saturated Fat 2 g
  • Cholesterol 50 mg
  • Carbohydrates 10 g
  • Fibre 2 g
  • Sugars 8 g
  • Sodium 65 mg
  • Potassium 376 mg