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Caribbean Grilled Pork with Tropical Salsa

Caribbean Grilled Pork

This tangy, sunny dish will help you feel that summer is just around the corner.


For salsa

  • 1 small pineapple, peeled, cored and diced
  • (about 2 cups 500mL)
  • 1 medium orange, peeled and diced
  • 2 tablespoons fresh cilantro, minced 30 mL
  • Juice of half a fresh lime

For meat

  • 1/2 tablespoon sucralose brown sugar blend 7 mL
  • 2 teaspoons minced garlic, 10 mL
  • 2 teaspoons minced ginger, 10 mL
  • 2 teaspoons ground cumin 10 mL
  • 2 teaspoons ground coriander 10 mL
  • 1/2 teaspoon turmeric 2 mL
  • 2 tablespoons canola oil, 30 mL (plus more to oil the grill)
  • 6 pork loin chops


  1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepped 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. Heat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160 degrees F (70 degrees C).
  5. Serve each chop accompanied with 1/3 cup (75 mL) salsa.

Yield: 6 servings | Serving size: 1 pork chop and 1/3 cup (75 mL) salsa

Nutritional Analysis Per Serving Calories 210 Total Fat 10 g Saturated Fat 2 g Cholesterol 50 mg Carbohydrates 10 g Fiber 2 g Sugars8 g Protein 9 g Sodium 65 mg Potassium 376 mg

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