Broiled pork and pineapples, yum 😋
BROILED SPICY PORK AND PINEAPPLE
(Broilers vary in heat, move to lower position if browning too quickly)
*4 boneless pork loin chops
* 1bunch scallions, trimmed
* 2 tbsp safflower oil, coarse salt and freshly ground pepper
* 1/2 tsp pineapple, peeled, cored, and sliced into 1/2 in thick rounds
* 1/8 tsp ground cayenne
* 2 tsp minced peeled fresh ginger
* 2 tbsp fresh lime juice
*Steamed rice, preferably sticky
*Thai Chile's, thinly sliced
1. Preheat broiler with rack 4in from heating element. Place pork and scallions on a rimmed baking sheet and toss with 1 tbsp oil; season with salt and pepper. Add pineapple to sheet, spreading all ingredients in a single layer. Combine cayenne and 1/2 tsp salt in a bowl; sprinkle evenly over pineapple.
2. Broil until pork is just cooked through, 3-4 minutes. Transfer pork to a cutting board. Reserve accumulated juices in a bowl. Continue broiling scallions and pineapple until blistered in spots, 6-8 minutes (remove scallions earlier if blackening too much). Whisk ginger and lime juice into reserved juices. Alive pork; chop scallions and pineapple. Serve over rice with dressing and Chiles.
3. ENJOY 😉
When I first tried broiling pork loin chops with pineapple, I was amazed at how the sweet and spicy combination creates a perfect balance of flavors. The key is to keep an eye on the broiler and adjust the rack to prevent the meat from browning too quickly. In my experience, safflower oil works wonderfully due to its high smoke point, allowing the pork to sear nicely without burning. Adding fresh ginger and lime juice to the reserved juices from broiling gives the dish an exciting tangy kick that brightens the rich pork taste. The cayenne sprinkled over the pineapple adds a subtle heat that complements the natural sweetness, making every bite more enjoyable. I like to serve it over sticky rice to soak up all the delicious juices with a touch of sliced Thai chilies for those who enjoy a bit of extra spice. One tip I learned is to remove the scallions earlier if they start to blacken excessively to keep their mild onion flavor and tender texture. Also, slicing the pineapple into 1/2-inch thick rounds ensures they don't become mushy but still develop those desirable blistered spots under the broiler. This dish is a fantastic weeknight meal that comes together quickly but tastes special enough to impress guests. The combination of fresh ingredients and straightforward preparation makes it a favorite in my kitchen. Experimenting with different chili varieties can further customize the heat level and add new layers of flavor to this simple yet vibrant broiled spicy pork and pineapple recipe.
