Cuban Pineapple Pork
Serve with a Green Salad

Serves 4

1/3 cup pineapple juice
1/4 cup reduced sodium soy sauce
1 tablespoon firmly packed brown sugar
1 tablespoon vegetable oil
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes
1/2 teaspoon dry mustard
4 pork loin rib chops (6 ounces each - about 3/4 inch thick)
12 ounces peeled and cored fresh pineapple
1 red onion
Lime wedges

In a small bowl, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 cup juice mixture. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day

Meanwhile, cut pineapple into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends. Place both in a rimmed dish and drizzle evenly with remaining 1/4 cup reserved juice mixture.

Let stand about 20 minutes, turning slices once.

Discard marinade. Lay pork chops, pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total.

Transfer chops to plates. Garnish with grilled pineapple and onion and serve with lime wedges to squeeze over pork.

Per Serving (excluding unknown items): 164 Calories; 6g Fat (35.6% calories from fat); 2g Saturated Fat; 16g Protein; 11g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 435mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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