Directions:
- Finely grate the peel from one lime; set aside. Squeeze juice from two limes. Cut remaining two limes in half; set aside.
- In a small bowl, combine the jerk seasoning, oil, lime peel and half of the juice; rub over pork chops. Refrigerate for at least 30 minutes. Meanwhile, peel and quarter pineapple; drizzle with remaining lime juice.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160° and pineapple is tender. Grill lime halves for 2-3 minutes or until heated through.
- Chop pineapple; serve with pork and lime halves. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.44 Kcal (2166 kJ) | ||
| Calories from fat | 235.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.2g | 40% | |
|---|---|---|---|
| Cholesterol | 181.37mg | 60% | |
| Sodium | 161.92mg | 7% | |
| Potassium | 642.04mg | 14% | |
| Total Carbs | 8.67g | 3% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 59.3g | 119% | |
| Vitamin C | 20mg | 33% | |
| Iron | 2.7mg | 15% | |
| Calcium | 128mg | 13% | |
| Amount Per 100 g | |||
| Calories | 180.48 Kcal (756 kJ) | ||
| Calories from fat | 82.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 40% | |
|---|---|---|---|
| Cholesterol | 63.26mg | 60% | |
| Sodium | 56.48mg | 7% | |
| Potassium | 223.94mg | 14% | |
| Total Carbs | 3.02g | 3% | |
| Sugars | 0.86g | 10% | |
| Dietary Fiber | 0.72g | 8% | |
| Protein | 20.68g | 119% | |
| Vitamin C | 7mg | 33% | |
| Iron | 1mg | 15% | |
| Calcium | 44.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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