Source: Patricia Chuey, RD | Catégorie: Plats principaux, Diabétique, Santé du cœur

Caribbean Grilled Pork with Tropical Salsa

This tangy, sunny dish will help you feel that summer is just around the corner.

Caribbean Grilled Pork with Tropical Salsa


  • For salsa:
  • 1 small pineapple, peeled, cored and diced (about 2 cups / 500 mL)
  • 1 medium orange, peeled and diced
  • 2 Tbsp fresh cilantro, minced 30 mL
  • Juice of half a fresh lime
  • For meat:
  • ½ Tbsp sucralose brown sugar blend 7 mL
  • 2 tsp minced garlic, 10 mL
  • 2 tsp minced ginger, 10 mL
  • 2 tsp ground cumin 10 mL
  • 2 tsp ground coriander 10 mL
  • ½ tsp turmeric 2 mL
  • 2 Tbsp canola oil, 30 mL (plus more to oil the grill)
  • 6 pork loin chops


  • 1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepped up to 2 days in advance and refrigerated.
  • 2. Make rub for pork chops: In small bowl, combine brown sugar blend, garlic, ginger, cumin, coriander and turmeric. Do not omit turmeric as it lends a lovely yellow hue to this dish.
  • 3. Brush both sides of pork chops with canola oil and apply rub to both sides.
  • 4. Preheat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160 °F (70 °C).
  • 5. Serve each chop accompanied with 1/3 cup (75 mL) salsa. 


6 servings


1 pork chop and 1/3 cup (75 mL) salsa.


Per Serving

Lipides10 g
Gras saturés2 g
Cholestérol50 mg
Glucides10 g
Fibres2 g
Sucres8 g
Protéines19 g
Sodium65 mg
Potassium376 mg