Best Grilled Pineapple Pork Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED PINEAPPLE PORK & VEGETABLES



Grilled Pineapple Pork & Vegetables image

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. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

  • 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. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :

GRILLED PINEAPPLE PORK & VEGETABLES RECIPE



Grilled Pineapple Pork & Vegetables Recipe image

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. -Taste of Home Test Kitchen

Provided by @MakeItYours

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

  • 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. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
  • Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
  • Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper.
  • Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.
  • Yield: 5 servings.
  • Editor's 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.
  • Originally published as Grilled Pineapple Pork & Vegetables in Simple & Delicious
  • April/May 2013, p15
  • Print
  • Add to Recipe Box
  • Email a Friend

GRILLED PINEAPPLE PORK & VEGETABLES



Grilled Pineapple Pork & Vegetables image

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.

Provided by Raven Higheagle @ravenhigheagle

Categories     Vegetables

Number Of Ingredients 12

1 can(s) (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup(s) olive oil, divided
2 clove(s) garlic, peeled and halved
2 teaspoon(s) ground cumin
2 teaspoon(s) dried oregano
3/4 teaspoon(s) pepper, divided
3/4 teaspoon(s) salt, divided
2 pound(s) pork tenderloin, cut into 3/4-inch slices
1 pound(s) fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch(es) green onions, trimmed

Steps:

  • 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.
  • Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
  • Drain and discard marinade.
  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 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.
  • Place vegetables in a grill wok or basket.
  • Brush with remaining oil; sprinkle with remaining salt and pepper.
  • Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.
  • Cut vegetables into 2-in. pieces.
  • 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.

Related Topics