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grilled pineapple pork & vegetables

review
Private Recipe by
Raven Higheagle
Prescott, AZ

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal.

yield serving(s)
prep time 1 Hr 25 Min
cook time 15 Min
method Grill

Ingredients For grilled pineapple pork & vegetables

  • 1 can
    (8 ounces) unsweetened pineapple chunks, undrained
  • 1/4 c
    olive oil, divided
  • 2 clove
    garlic, peeled and halved
  • 2 tsp
    ground cumin
  • 2 tsp
    dried oregano
  • 3/4 tsp
    pepper, divided
  • 3/4 tsp
    salt, divided
  • 2 lb
    pork tenderloin, cut into 3/4-inch slices
  • 1 lb
    fresh asparagus, trimmed
  • 4 md
    carrots, halved lengthwise
  • 1 lg
    sweet red pepper, halved
  • 1 bunch
    green onions, trimmed

How To Make grilled pineapple pork & vegetables

  • 1
    Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1./4 teaspoon salt in a blender; cover and process until blended.
  • 2
    Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
  • 3
    Drain and discard marinade.
  • 4
    Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 5
    Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145 degrees. Let stand for 5 minutes before serving.
  • 6
    Place vegetables in a grill wok or basket.
  • 7
    Brush with remaining oil; sprinkle with remaining salt and pepper.
  • 8
    Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.
  • 9
    Cut vegetables into 2-in. pieces.
  • 10
    Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
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