Ingredients<br />6 Canadian Pork loin chops<br />1 can (355 mL) frozen pineapple juice concentrate, thawed 1 clove garlic, minced<br />2 tbsp (25 mL) chopped fresh basil<br />1/2 tsp (2 mL) salt<br />1/2 tsp (2 mL) pepper<br />1 chopped peeled mango<br />1/2 sweet red pepper, chopped<br />1 medium cucumber, peeled, seeded, diced<br />1/3 cup (75 mL) chopped fresh parsley or cilantro<br />2 tbsp (30 mL) lime juice<br />1 tsp (5 mL) minced jalapeno, optional<br />Cooking Instructions<br />Place Pork in a plastic bag or non-metal sealable container. Mix pineapple juice concentrate, garlic, basil, salt and pepper and pour over Pork. Cover; refrigerate and marinate 4 hours or overnight, rotating the bag occasionally.<br />Meanwhile combine mango with red pepper, cucumber, parsley, lime juice and jalapeno. Cover and refrigerate until serving time.<br />Drain marinade into a small saucepan; boil 1 minute. Preheat barbecue on high; reduce temperature to medium. Place the chops on the grill; close barbecue cover and grill 6 to 8 minutes per side to medium doneness, basting frequently with marinade.<br />Serve grilled chops with fruit salsa and corn on the cob, sliced Roma tomatoes, your favorite tossed salad.
