Directions:
- Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
- Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper.
- Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.63 Kcal (1518 kJ) | ||
| Calories from fat | 135.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Cholesterol | 117.91mg | 39% | |
| Sodium | 484.08mg | 20% | |
| Potassium | 1192.47mg | 25% | |
| Total Carbs | 14.38g | 5% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 41.1g | 82% | |
| Vitamin C | 53.5mg | 89% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 4.5mg | 25% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.28 Kcal (403 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 23% | |
|---|---|---|---|
| Cholesterol | 31.31mg | 39% | |
| Sodium | 128.52mg | 20% | |
| Potassium | 316.6mg | 25% | |
| Total Carbs | 3.82g | 5% | |
| Sugars | 2.18g | 33% | |
| Dietary Fiber | 1.17g | 18% | |
| Protein | 10.91g | 82% | |
| Vitamin C | 14.2mg | 89% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1.2mg | 25% | |
| Calcium | 18.8mg | 7% | |
* 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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