Tropical Island Chops with Pineapple-Cucumber Salsa
Makes 6 Servings

Ingredients

• 6 - Boneless Center Cut Loin Chops
• 1 - can pineapple tidbits, (20-ounces), drained
• 2 - medium cucumbers, peeled, seeded and diced
• 2 - Tablespoon minced fresh mint
• 1/2 - Jalapeno chile, seeded and finely chopped
• 3 - Tablespoon brown sugar
• 1 - Tablespoon grated ginger root
• 1 - Tablespoon fresh lime juice
• 1 - Tablespoon freshly grated lime zest
• 1 - Tablespoon dried thyme
• 1 - clove garlic, minced
• 1 - teaspoon dry mustard

Directions

1. In non-metallic bowl, add pineapple, cucumbers, mint, jalapeno, 1-tablespoon brown sugar, ginger and lime juice. 
2. Mix, cover and refrigerate for 4 to 24 hours.
3. In small bowl, add together 2 tablespoons brown sugar, lime zest, thyme, garlic and mustard. 
4. Spread evenly on all surfaces of chops. 
5. Cover chops and refrigerate 1 to 4 hours.

1. Place chops directly over heat. 
2. Cover and grill for 8 minutes. 
3. Turn and grill 7 minutes more or until done (internal temp 155° F).