
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
®/™©2022 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands
This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.
MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Add to Meal Planner
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
Did you make this?
Add All to Shopping List
Add to Meal Planner
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.