Grilled pineapple is a welcome sweet-tart counterpart to the sweetly brined juicy pork roast.
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2 cups pineapple juice
2 cups water
1/2 cup firmly packed brown sugar
1/4 cup salt
1 (3 1/2-pound) boneless center pork loin roast
1 teaspoon finely chopped fresh garlic
2 tablespoons whole peppercorns
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon honey
4 (1/4-inch thick) slices fresh pineapple, cored
1/4 cup chopped red bell pepper
1 jalapeño pepper, seeded, finely chopped
1/4 teaspoon salt
*Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.
Heat one side of gas grill on medium-high or charcoal grill until coals are ash white.
Place coals to one side in charcoal grill. Remove pork loin from marinade; discard marinade. Pat pork dry with paper towels. Place pork onto grill opposite heat. Grill, turning every 15 minutes, 60-75 minutes or until internal temperature of pork reaches 145°F. Remove from grill; let rest 10 minutes before slicing. (Reduce gas grill heat to medium if roast is browning too much.)
Combine melted butter and honey in bowl during last 15 minutes of grilling time. Place pineapple slices onto grill; brush with butter mixture. Grill, turning once, 6-8 minutes or until pineapple starts to brown. Coarsely chop pineapple; place into bowl. Add bell pepper, jalapeño and salt; toss lightly. Serve with sliced pork.
Combine pineapple juice, water, brown sugar and salt in large resealable plastic food bag. Tightly seal bag; turn over several times until sugar and salt have dissolved. Add pork, garlic and peppercorns. Tightly seal bag; place into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 6 hours or overnight.
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While the pork is marinating, prepare the salsa, adding the pineapple at serving time.
Pork loin and pork chops are a cook’s best friends: fast and easy to cook and even easier to pair with fresh, fruity, sweet and spicy flavors.