Pineapple Pork Tenderloin

Add Fresh Pineapple for a Great Grilled Entree

Savory and sweet with ginger and garlic providing a hint of heat, this Asian-accented dish, loaded with protein and light on fat, will satisfy your whole family.

Grilled Pineapple and Chili Pork Tenderloin:


  • 1 pineapple, dividedpork
  • ¼ cup red pepper, diced small
  • ¼ cup green pepper, diced small
  • ¼ cup red onion, diced small
  • ½ tsp fresh ginger, minced
  • ½ tsp fresh garlic, minced
  • 2 scallions, diced
  • 1 tsp cilantro, minced
  • ½ tsp chili powder
  • ¼ tsp cumin
  • 3 tbsp rice wine vinegar
Peel the pineapple and cut it in half. Set aside one half and dice the other for chutney.

Mix all ingredients for chutney, reserve.


  • 1 lb pork tenderloin
  • 1 tsp extra virgin olive oil
  • salt and pepper to taste
  • ½ tsp chili powder
  • 3 cups mesclun greens
Lightly coat the tenderloin with olive oil, then season it with salt and pepper. Sprinkle all over with chili powder

Slice reserved pineapple into 4 slices.

Heat the grill to medium high.

Turning the tenderloin every few minutes, grill the pork to an internal temperature of 150°F (approximately 12–15 minutes). Halfway through the cooking, lay the pineapple slices on the grill. Turn them once. Remove pineapple and pork and let them rest for 5 minutes.

To plate: top mesclun greens with one pineapple slice. Slice pork and shingle against the pineapple. Spoon chutney over sliced pork.

Makes 8 servings

Per serving: 350 calories, 11 g fat (3.5 g sat fat), 27 g carbohydrate, 36 g protein 3 g fiber 240 mg sodium.

Recipe courtesy of Nancy L. Mangieri, Director/Health Officer, Bergen County Department of Health Services; adapted from the Boiceville Supermarket IGA, http://boicevillesupermarket,