Ingredients

The following ingredients have 4 Servings
  • 2 cups about 1 pound fresh pineapple, slices OR large chunks
  • 3 tablespoons diced red onion
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon chopped fresh cilantro
  • 5 to 6 about 2 ounces dried guajillo chiles
  • 2 cups water
  • 1 tablespoon lime juice
  • 4 garlic cloves
  • 1 teaspoon Spice Islands® Ground Cumin
  • 1 teaspoon brown sugar
  • 2 teaspoons Mazola® Chicken Flavor Bouillon Powder (jar)
  • OR 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
  • 1 tablespoon Mazola® Corn Oil
  • 4 center-cut loin pork chops (4 ounces each, boneless and butterflied)

Instruction

  • Preheat grill to medium.
  • Grill pineapple wedges on oiled grates 2 to 3 minutes per side or until grill marks appear. Remove from grill, cover with foil and cool five minutes. Chop wedges into 1/4-inch sized pieces and place in mixing bowl. Add onion, jalapenos, cilantro and salt; stir to combine. Place salsa in refrigerator until ready to serve.
  • Remove stems and seeds from dried chiles and break apart. Heat water to boiling; add chiles and cook for 3 to 5 minutes or until softened. Drain chiles, reserving 2 tablespoons of the cooking liquid. Combine the reserved liquid, chiles, lime juice, garlic, cumin, brown sugar, bouillon and oil in blender or food processor. Puree marinade until smooth.
  • Place pork chops and marinade into resealable plastic bag. Marinate for 15 minutes or in refrigerator overnight.
  • Remove pork chops from marinade; discard marinade. Grill pork chops on oiled grill grates 4 to 5 minutes per side or until an internal temperature reaches a minimum of 150°F. Remove from grill; tent with foil five minutes to retain juices. Divide salsa evenly between pork chops. Serve immediately