I am officially in love with Okinawan pineapple. Grilled Okinawan pineapple. I think I could actually have a chance at giving up chocolate with more of it around. So sweet and more tangy than other pineapple I’ve tried before. Not that I really want to quit chocolate, but sometimes think that I should. I say quit because I’m most definitely a chocoholic. You know, swimsuits and such.
Other important and noteworthy things to think about: grilling season is upon us!!! For me this is fun because my dearest, darling Matt gets to participate in blogging as our chief griller. Grilling is something I haven’t gotten into much yet but have an endless appreciation for. Grilling meat is great but grilling meat, fruit, and veggies well that’s just a bounty of summer goodness.
I loved the grilled pineapple salsa because warm pineapple just melts in your mouth, it’s like a tangy dessert. It is the perfect complement to the jerk chicken. I didn’t want to run to the store to buy jerk seasoning so I made my own (the link is in the recipe) and it was quick and easy. I served mine over some brown rice and it was the perfect night on the patio. Enjoy!
- 1 pound pork tenderloin
- 3-4 Tablespoons jerk seasoning (I used this recipe but you can buy it at the store)
- 2 cups grilled pineapple, cut into ⅓ inch chunks (5-6 half inch slices)
- 1 small jalapeño, chopped fine
- ½ cup chopped cilantro
- ¾ cup finely chopped red onion
- 1½ Tablespoons olive oil
- 2 Tablespoons fresh lime juice
- ½ teaspoon salt
- Cut pork tenderloin in half to expedite grilling. Rub 3-4 Tablespoons jerk seasoning on pork tenderloin. Grill for 12-14 minutes (6-7 minutes per side) until temperature reaches 145 degrees F. Let it rest for a few minutes before slicing.
- Prepare pineapple by removing skin and cutting into ½ inch slices. Chop cilantro, red onion, and jalapeño.
- Grill pineapple for a few minutes on each side, try to char the pineapple. Chop into ⅓ inch pieces and mix all salsa ingredients.
- Serve pork slices over rice, top with pineapple salsa.