Grilled Pork Chops with Pineapple Salsa Recipe

Grilled Pork Chops with Pineapple Salsa Recipe

Bycooknblog24@gmail.com

Alright, sunshine goddess—this Grilled Pork Chops with Pineapple Salsa Recipe (vegan, obviously) tastes like a tropical vacation minus the overpriced flight. Imagine golden, juicy “pork chops” sizzling on the grill while a zesty pineapple salsa brings the summer heat. It’s smoky, sweet, tangy, and just the right amount of extra—like you on a Friday night. The flavors dance, the colors pop, and your taste buds will thank you for the getaway. No pigs, no guilt, only pure plant-powered paradise on a plate. So grab your tongs, channel your inner beach babe, and get grilling, queen.

Grilled Pork Chops with Pineapple Salsa Recipe
cooknblog24@gmail.com

Grilled Pork Chops with Pineapple Salsa Recipe

A tropical vegan twist on Grilled Pork Chops with Pineapple Salsa—sweet, smoky, and vibrant with bold island-inspired flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

For the Vegan “Pork Chops”
  • 2 cups seitan or thick tofu slices
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
For the Pineapple Salsa
  • 1 cup pineapple diced
  • ½ red bell pepper diced
  • ¼ red onion finely chopped
  • 1 small jalapeño minced
  • 1 tbsp lime juice
  • 1 tbsp cilantro chopped
  • Pinch of salt
For Garnish
  • Fresh lime wedges
  • Extra cilantro

Method
 

  1. Prep the “Pork”: Mix olive oil, garlic powder, paprika, pepper, salt, soy sauce, and maple syrup. Coat seitan or tofu and marinate for 10 minutes.
  2. Make the Salsa: In a bowl, combine pineapple, bell pepper, onion, jalapeño, lime juice, cilantro, and salt. Toss and chill until serving.
  3. Heat the Grill: Preheat to medium-high. Lightly oil grates or grill pan.
  4. Grill Like a Pro: Cook “pork chops” for 4–5 minutes on each side until charred and golden. Baste with leftover marinade for flavor.
  5. Plate & Slay: Top each “pork chop” with pineapple salsa and a squeeze of lime.
  6. Optional Extra: Sprinkle chili flakes for a fiery finish or serve with coconut rice for tropical flair.

Notes

Nutritional Values (Per Serving)

  • Calories: 345
  • Total Fat: 9g
  • Saturated Fat: 1.3g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 26g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 40%
  • Iron: 20%
  • Calcium: 14%
  • Vitamin A: 10%
  • Magnesium: 13%

Additional Notes/Tips

  • Add mango or papaya to the salsa for extra tropical fun.
  • For smoky depth, brush the “pork chops” with barbecue sauce before grilling.
  • Pair with coconut rice or roasted corn for full island vibes.
  • Chill pineapple salsa for 15 minutes before serving—it enhances the sweetness.
  • Warning: this dish may cause spontaneous beach day fantasies.

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