Tropical Pork Chops (or Chicken)
- Number of Servings: 6
Ingredients
6 pork chopssalt and pepper1 can pineapple rings drained (reserve juice)1 small can (6 oz) frozen orange jice concentrate, thawed1 1/2 tablespoon dark brown sugar1 1/2 teaspoons ginger1/4 cup prepared mustard2 tablespoons Worcestershire sauce2 tablespooins cornstarch dissolved in 1/4 cup waterEnough water to bring reserved juices to one cupCoconut Rice (recipe follows)Tropical Coconut Rice1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons vegetable or olive oil1 small onion, chopped2 garlic cloves, minced1 - 14 oz can chicken broth1 - 14 oz can coconut milk3/4 cup unsweetened pineabpple juice2 cups jasmine or basmati rice1/4 teaspoon dry crushed red pepper1 - 3 1/2 oz jar macadamia nuts, toasted and chopped1-2 tablespoons toasted coconut
Drain pineapple and reserve juice. Salt and pepper pork chops to taste.
In a small sauce pan combine pineapple juice, water (to make one cup), orange juice, brown sugar, ginger, mustard and bring to a light boil. Reduce heat and stir in Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
Brush sauce on pork chops (or chicken if desired) and place on a prepared grill. Brown pork chops for 2 minutes on each side, bursh on more sauce and top with pineapple rings Cook for two or three more minutes and turn so pineapple rings are on the grill survace and get the nice grill marks and cook for two or three more minutes. Flip once more, baste with sauce, check doneness of pork chops or chicken. If done, allow to rest for five minutes before serving. Serve over/with Coconut Rice
For the Coconut Rice
Heat oil in skillet over medium high heat. Add onion and saute about 4 minutes; add garlic and saute 1 minute more. Remove from heat. Pour rice into large saucepan and add sauted onion & garlic, chicken broth, coconut milk, pineapple juice, red pepper, and salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or until rice is tender. Uncover, fluff rice with fork and let stand 5 minutesbefore serving. Sprinkle evenly with toasted coconut and macadamia nuts.
Number of Servings: 6
Recipe submitted by SparkPeople user FUNGIRL1065.
In a small sauce pan combine pineapple juice, water (to make one cup), orange juice, brown sugar, ginger, mustard and bring to a light boil. Reduce heat and stir in Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
Brush sauce on pork chops (or chicken if desired) and place on a prepared grill. Brown pork chops for 2 minutes on each side, bursh on more sauce and top with pineapple rings Cook for two or three more minutes and turn so pineapple rings are on the grill survace and get the nice grill marks and cook for two or three more minutes. Flip once more, baste with sauce, check doneness of pork chops or chicken. If done, allow to rest for five minutes before serving. Serve over/with Coconut Rice
For the Coconut Rice
Heat oil in skillet over medium high heat. Add onion and saute about 4 minutes; add garlic and saute 1 minute more. Remove from heat. Pour rice into large saucepan and add sauted onion & garlic, chicken broth, coconut milk, pineapple juice, red pepper, and salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or until rice is tender. Uncover, fluff rice with fork and let stand 5 minutesbefore serving. Sprinkle evenly with toasted coconut and macadamia nuts.
Number of Servings: 6
Recipe submitted by SparkPeople user FUNGIRL1065.
Nutritional Info Amount Per Serving
- Calories: 679.2
- Total Fat: 43.8 g
- Cholesterol: 60.6 mg
- Sodium: 807.7 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 3.0 g
- Protein: 24.4 g
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