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Say hello to your new favourite summer dish, just in time for grilling season! This Grilled Pineapple Pork Bowl is packed with fresh ingredients and is the flavourful spicy-sweet combo that we all love this time of year!
There's something about the first few grilled meals in the spring that get me SO excited for the upcoming season. I don't know if it's being able to spend time outside preparing a meal, or the minimal cook time that grilled meals require. All I know is that I'm excited to make more grilled meals like this pineapple pork bowl this summer!
This pineapple pork bowl is a great mixture of the classic grilled kebabs with a fun twist on it. The sweet and savoury marinade makes the pork really tender and flavourful and the sweet and spicy pineapple salsa adds complex flavours to the whole bowl. Think: spicy ham & pineapple pizza but turn it into a grilled bowl. And if you're a ham & pineapple pizza hater, just give me a chance with this one!
What to know before getting started:
If you are using bamboo or wood skewers, get ahead by soaking them in water for at least 30 minutes before using to ensure slivers don't enter the meat when threading. This also ensures that they won't be too dry when cooking on the grill. You don't want that!
This would make a great meal to meal prep, just ensure you store most of the dishes separately to ensure freshness. In my own experience, this lasts about 3 days in the fridge at most - the pineapple salsa can get quite soggy. So if you want it to last longer, I'd recommend making the salsa fresh every couple days.
The pineapple salsa makes for the perfect salsa for tortilla chips, so you may want some for a pre-dinner snack!
Grilled Pineapple Pork Bowls
Serves: 6
Prep time: 30 min
Cook time: 20 min
4 medium/large-sized pork chops
⅓ cup barbecue sauce
⅓ cup minced fresh or canned pineapple
2 tablespoons Dijon mustard
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon seasoning salt
¼ teaspoon salt
¼ teaspoon black pepper
1½ cups rice
3 cup water
2 teaspoons chicken broth powder
⅔ cup mayonnaise
1 tablespoon sriracha
½ lime juice
Tortilla chips, for serving (optional)
Pineapple Salsa
1½ cup diced pineapple
½ red bell pepper, diced
1 jalapeño pepper, seeded and diced
1 shallot, diced
¼ cup finely chopped parsley, or 2 teaspoons dried parsley
1 lime, juiced
½ teaspoon salt
½ teaspoon sugar
Directions
Start by slicing the pork chops into 1½-inch cubes and placing them in a medium bowl. Then, add the barbecue sauce, minced pineapple, mustard, chili powder, garlic powder, paprika, cayenne pepper, seasoning salt, salt, and black pepper to the bowl with the pork. Mix to coat the meat.
Thread the pork cubes onto the skewers and place in a large container or baking sheet. Cover with a lid or plastic wrap and place in the fridge to marinate for at least 30 minutes.
While the meat marinates, make the pineapple salsa by adding all the ingredients into a medium bowl and mixing to combine. Set aside.
Before taking the meat out of the fridge, start cooking the rice by adding the rice, water, and chicken broth powder to a medium pot, and whisking together. Cover and bring to a boil over high heat, and then bring down to low heat to simmer for approximately 15 minutes or until no water remains at the bottom. Try not to open the lid or stir while the rice cooks - trust the process! When the rice is cooked, fluff with a fork and let sit for 5 minutes before serving.
Preheat your barbecue, grill, or a skillet to medium-high heat. When hot, place the pork skewers on the barbecue and sear, rotating sides until cooked, about 3-4 minutes per side or until the internal temperature reaches 14 5°F. Remove from heat.
Meanwhile, make the spicy mayo by combining the mayonnaise, sriracha, and lime juice in a small bowl.
To assemble the bowls, make a bed of rice and top with the pineapple salsa, a pork skewer or two, and drizzle with the spicy mayo for a little extra kick! Enjoy!
