Tropical Island Chops with Pineapple-Cucumber Salsa Recipe | Yummly
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Tropical Island Chops with Pineapple-Cucumber Salsa

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Tropical Island Chops with Pineapple-Cucumber Salsa

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A Latin-inspired rub on the surface of these grilled chops is the perfect foil for a cool salsa of cucumber, mint and pineapple. Serve with green beans garnished with flaked coconut and toasted coriander seed, and hot rice. A chilled rose--a white Zinfandel or Merlot--will complement this menu.


  • 6 bone-in ribeye (rib) pork chops (1-inch thick)
  • 2 Tbsp. brown sugar
  • 1 Tbsp. lime zest (grated)
  • 1 Tbsp. dried thyme
  • 1 clove garlic (minced)
  • 1 tsp. dry mustard
  • 20 oz. pineapple tidbits (1 can, drained)
  • 2 cucumber (medium, peeled, seeded and chopped)
  • 2 Tbsp. fresh mint
  • 1/2 jalapeno chilies (finely chopped*)
  • 1 Tbsp. brown sugar
  • 1 Tbsp. fresh ginger root (grated)
  • 1 Tbsp. fresh lime juice
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    1. Mix together all ingredients for the chops, except the chops (2 tbs brown sugar, grated lime zest, dried thyme, minced garlic clove and dry mustard); spread mixture evenly on all surfaces of chops, cover and let rest at room temperature one hour or up to 4 hours in the refrigerator.
    2. Prepare medium-hot fire in kettle-style grill. Grill chops for 5-6 minutes; turn and grill 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Pineapple-Cucumber Salsa (instructions follow).
    3. For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, 1 tbs brown sugar, ginger root and lime juice. Cover and refrigerate 4-24 hours. Makes about 3 cups.
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