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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.

Preheat grill to medium-hot fire according to manufacturer's directions..

  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).

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