Tag Archives: easy grilled fast

GRILLED PORK WITH PINEAPPLE SALSA 043

Grilled Pork Chops and Veggie with Pineapple Salsa

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This was the meal we opened the grill up with this year. Light, healthy and so flavorful! I love salsa, they pack a big punch of flavor without a lot of calories. And this salsa I made was with canned fruit, so it’s easy and cheap! Plus no peeling a pineapple, trying to get the core out and making a mess, thank you canned pineapple!

I made the salsa first.  I drained the pineapple but saved the juice because I used it in the marinade for the pork, waste not, want not!

I mixed the pineapple with some jalapeno pepper and onion.  I used 1/2 the pepper in the marinade for the pork and the rest in the salsa. The red onion I used 1/4 in the salsa and the rest in the grill veggies I made to go along with the pork, so you won’t waste anything making this recipe. Add a little lime juice and salt and pepper and salsa made! I used the tidbit pineapple so no chopping the pineapple up!

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The pork marinated in the pineapple juice, lime juice, jalapeno pepper slices and sprinkled the pork with cumin, red pepper, oregano, salt and pepper.

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Everything marinated for about 4 or 5 hours, then off to the grill

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I just combined some veggies in disposal trays for our sides and this is a great thing to do with kids, my daughter doesn’t like peppers, so I made mine with peppers, onions, zucchini, garlic and tomatoes and I made hers with onions, zucchini, garlic and mushrooms, so everyone can customize them the way you want.  Just add a little olive oil, salt and pepper and throw them on the grill with everything else.

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Grill Pork Chops with Veggies and Pineapple Salsa

4 boneless pork chops

1/4 cup of lime juice

pineapple juice from the canned pineapple you use in the salsa

1/2 a jalapeno pepper sliced

4 TBSP. olive oil

1 tsp. cumin

1 tsp. oregano

1/4 tsp. red pepper

salt & pepper

Mix together spices and sprinkle over pork chops, then in a ziplock bag combine juices, jalapeno and oil and place the pork chops in and marinade for 4 to 8 hours.

Salsa

1/2 can of drained tidbit pineapple

1/2 jalapeno, seeded and de-ribbed and dice finely

1 TBSP. diced red onion

1 TBSP. lime juice

salt & pepper

Combine everything and refrigerate until you serve the pork chops

After the pork has marinated on a medium hot grill, cook pork chops for 5 to 6 minutes per side until thermometer reads 160.

This recipe was shared at The Country Cooks Potluck Party

CHICKEN FAJITAS

Grilled Chicken Fajitas

 

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These fajitas were sooo good and healthy!  The meat was juicy and the peppers and onions were still crisp, plus the smoky taste from grilling everything.  Served on the low carb wrap, that was big but on 80 calories, so it was a total win.  I used just a little pepper jack cheese to top them off and that just tied everything together.

 

Start out by making a marinade, with Worcestershire sauce, olive oil, garlic, cumin, chili powder, lime juice, salt and pepper.

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Divide the marinade in half, half in a bag with the sliced up chicken and keep half in the bowl for the veggies.

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Let everything sit in the frig for a few hours. Then on the grill (I used a grill pan) start out grilling the chicken for few minutes, then add the onions & peppers

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Then turn the chicken and toss the onions & peppers and cook until the chicken is done and put everything in the veggie bowl

 

CHICKEN FAJITAS

Serve on low carb tortillas and top with a little cheese!

Grilled Chicken Fajitas

1 lb. chicken breast, cut into strips

1 onion, cut into  strips

2 to 3 bell peppers, cut into strips

1/4 cup of olive oil

3 Worcestershire sauce

3 cloves of garlic, minced

juice of 2 limes

1 TBSP Cumin

1 TBSP Chili Powder

1/2 tsp red pepper flakes

salt & pepper

4 low carb tortilla

4 oz. pepper jack cheese (optional)

Put the chicken breast in a zip top bag and in a bowl combine  olive oil, Worcestershire sauce, garlic, lime juice, cumin, chili powder, red pepper flakes, salt and pepper. Pour 1/2 the marinade over the chicken and put peppers and onions in the remaining marinade in the bowl. Refrigerate at least and hour.  In a grill pan or skillet, over medium heat, add the chicken and cook for 3 minutes, then add peppers and onion mixture.  Turn chicken after 5 minutes and toss peppers and onions at the same time. Continue to cook for another 3 to 4 minutes until chicken is done and veggies are starting to soften.  Serve in tortillas and add cheese if using