Jerk Pork and Pineapple

Featured in the Honolulu Star-Advertiser on May 6, 2015.



Jerk Pork and Pineapple

  • 1 ripe pineapple (3 pounds), peeled
  • 1 bunch green onions, roughly chopped
  • 1 habanero pepper, stemmed and seeded
  • 2 teaspoons thyme
  • 4 cloves garlic, peeled
  • 1 1/2 teaspoons ground allspice
  • 1/4 teaspoon grated ginger
  • 4 bone-in pork chops (about 6 ounces each)
  • Coarse salt and ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided


  1. Cut four 1/2-inch-thick rounds from pineapple; set aside.
  2. Cut remaining pineapple into large chunks, discarding core.
  3. In a food processor, combine pineapple chunks, green onions, habanero pepper, thyme, garlic, allspice, and ginger, pulse until coarsely chopped.
  4. Reserve 3/4 cup of marinade.
  5. Season pork with salt and pepper; place in glass baking dish pineapple rounds.
  6. Top with remaining marinade; turn to coat.
  7. Cover and refrigerate for 1-4 hours.
  8. In a large nonstick skillet, heat 1 tablespoon oil over medium-high.
  9. Place pork into skillet and pan fry until cooked through, about 10 minutes, flipping once.
  10. Remove pork, add remaining oil to skillet and cook pineapple rounds until browned, 5 to 7 minutes, flipping once.
  11. Warm reserved marinade and serve with pork and pineapple.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 18 g fat, 4.5 g saturated fat, 85 mg cholesterol, 75 mg sodium, 33 g carbohydrate, 4 g fiber, 24 g sugar, 28 g protein


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