Source: Patricia Chuey, RD | Category: Diabetes-Friendly, Entrees, Heart-Smart

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

serving size

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

nutritional analysis

Per Serving

Total Fat10 g
Saturated Fat2 g
Cholesterol50 mg
Carbohydrates10 g
Fiber2 g
Sugars8 g
Protein19 g
Sodium65 mg
Potassium376 mg