Hawaiian-Style Grilled Pork and Pineapple Salad
Prep Time
Cooking Mode
family-size boneless pork chops or boneless pork sirloin chops (about 900 g)
¼ cup vegetable oil
4 tsp minced ginger
¼ cup teriyaki sauce
1 trimmed, cored and chopped pineapple
4 Campari tomatoes, chopped
2 green onions (thinly sliced on a bias, garnish)
family-size boneless pork chops or boneless pork sirloin chops (about 900 g)
¼ cup vegetable oil
4 tsp minced ginger
¼ cup teriyaki sauce
1 trimmed, cored and chopped pineapple
4 Campari tomatoes, chopped
2 green onions (thinly sliced on a bias, garnish)
Directions
1Whisk together oil, Compliments Teriyaki Sauce, and ginger in a bowl. Pour all but 2 tbsp into a large dish, reserving the remainder aside. Add pork chops to the dish and season with salt and pepper. Cover and refrigerate to marinate for at least 30 minutes or up to 24 hours.
2Combine pineapple and tomatoes in another bowl and season with salt and pepper.
3Cook pork on a greased grill over medium-high heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10-12 minutes. Let rest before slicing; spoon the reserved marinade over the pork with juices.
4Serve with pineapple and tomato salad and garnish with green onions.
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Personal Note
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