Jammin’ with a Jamaican dish

Jerk Pork Chops with Grilled Pineapple

We love this shortcut Jamaican jerk — made with thick, juicy pork and succulent fruit. Try our jerk rub on chicken pieces or salmon steaks too.

COOK TIME: 15 minutes

TOTAL TIME: About 30 minutes

MAKES: 4 servings

1 baby pineapple or 1/2 regular pineapple

1 lime

2 tablespoons jerk seasoning (see note)

1 tablespoon olive oil

4 pork loin chops, 3/4 inch thick (about 8 ounces each with bone)

Lime wedges and cilantro sprigs for garnish

1. With sharp knife, cut pineapple lengthwise through crown to stem end in 4 wedges, leaving on leafy crown.

2. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, mix lime peel and juice with jerk seasoning and oil. Rub both sides of pork chops with jerk mixture.

3. Place pork chops on hot grill rack over medium heat; cook 10 to 12 minutes, turning chops over once, until browned on the outside and still slightly pink on the inside. While chops are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 minutes, turning wedges over once. Transfer chops and pineapple to same platter. Garnish with lime wedges and cilantro sprigs.

• Based on individual serving: 400 calories, 41 g protein, 8 g carbohydrate, 22 g total fat (7 g saturated), 1 g fiber, 116 mg cholesterol, 535 mg sodium.