1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup fresh lime juice
1/4 cup minced green onion
1 tablespoon extra virgin olive oil
1 1/2 cups chopped fresh pineapple
1/3 cup minced red onion
1/3 cup each chopped green and red bell pepper
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
Rinse pork and pat dry; place in a large resealable plastic bag. Add pineapple
juice concentrate, lime juice, green onion and olive oil to bag, turning several
times to coat meat. Refrigerate several hours or overnight.
Meanwhile, combine salsa ingredients in a medium bowl; cover and refrigerate
until ready to serve.
Grill meat over medium-low heat for 35 to 45 minutes, turning and basting with
marinade frequently, until pork is cooked to an internal temperature of 145 degrees
Cut meat into 1/4-inch thick slices and serve with salsa.