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Description
Southwest-seasoned chops arrive from the grill to be dressed with a sweet-hot pineapple-jalapeno-cucumber salsa. Hot Cornbread with Honey-Lime Butter makes a great accompaniment.
Ingredients
US|METRIC
6 SERVINGS
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Directions
- Firecracker Salsa: In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile . Cover and refrigerate 4-24 hours to allow flavors to blend. *Wear rubber gloves when handling hot chile.
- Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12-16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve with Firecracker Salsa (directions follow).
- Firecracker Salsa: In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile . Cover and refrigerate 4-24 hours to allow flavors to blend. *Wear rubber gloves when handling hot chile.