This tangy, sunny dish is perfect for a summer dinner!

Makes 6 servings
Cooking time: n/a


For salsa:

  • 1 small pineapple, peeled, cored and diced (about 2 cups/500 mL)
  • 1 medium orange, peeled and diced
  • 2 Tbsp (30 mL) fresh cilantro, minced juice of half a fresh lime

For meat:

  • ½ Tbsp (7 mL) sucralose brown sugar blend
  • 2 tsp (10 mL) minced garlic
  • 2 tsp (10 mL) minced ginger
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) ground coriander
  • ½ tsp (2 mL) turmeric
  • 2 Tbsp (30 mL) canola oil, plus more to oil the grill
  • 6 pork loin chops


  1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepped up to 2 days in advance and refrigerated.
  2. Make rub for pork chops: In small bowl, combine brown sugar blend, garlic, ginger, cumin, coriander and turmeric. Do not omit turmeric as it lends a lovely yellow hue to this dish.
  3. Brush both sides of pork chops with canola oil and apply rub to both sides.
  4. Preheat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160°F (70°C).
  5. Serve each chop accompanied with 1/3 cup (75 mL) salsa.


Carbohydrate exchange information
½ Carbohydrate Choice
3 Meat & Alternative Choices

Yield: 6 servings 
Serving Size: 1 pork chop and 1/3 cup (75 mL) salsa

Recipe courtesy of

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