Pineapple Salsa over Sauteed Pork & Roasted Potato Medley – $1.14

DUDE. This was awesome. It may look a little dry and boring in this picture but believe you me, the flavors were packed with a punch. I’m going to try to make a better effort to give you a heads up of the ingredients you’ll need to make this. I don’t measure stuff- sorry. I love you guys, but I don’t have time to keep track of measurements and crap. Either way, hopefully it’ll give you a better idea of what you’ll need before we start.

So go ahead and preheat your oven to about 400* and cut up your potatoes. I decided to use half sweet potatoes and 1/2 white potatoes for an interesting combo in the meal. For this particular meal, I tooootally recommend it! Put your chopped taters in a bowl and toss with olive oil, salt and pepper. I usually don’t use pepper, but it’s nice here.

Lay the potatoes out on a baking sheet and stick in the preheated 400* oven.

For your pineapple salsa, simply cut up a handful of pineapple (fresh, frozen or canned, though fresh os obviously best), a wedge or two of lime, a clove or two of garlic, a little bit of ginger and 1/2 fresh jalapeno with or without seeds.

You’ll want two pans heating up. One for your pork and one for your salsa. If you’re a multitasker you can do both pans at once. Otherwise, saute your pork in a heated, greased pan with simple salt and pepper on both sides. Cook it fast and hot to keep the juices in!

In another heated, greased pan, throw the jalapenos on the hot dance floor. You don’t have to, but I wanted to cook them just a little longer than the garlic to bring the heat down. After about 30 seconds add the ginger and garlic and stir.

Now add your handful o’ pineapple and squeeze the fresh lime on top too. I only had frozen pineapple so I got a pleasant sizzle when it touched the hot pan. You want to cook this for just a few minutes until the pineapple is hot and the salsa has started to slightly boil. Set aside when it’s done.

By this time your taters should be done. Go ahead and plate them. By the way, cut the potatoes in any shape you want- doesn’t have to be square like this.

Then place the pork chops on top with a huge spoonful of the salsa and fresh cilantro on top. Oh baby, this was to die for!

2 Thin pork chops- $.72

1/2 sweet potato- $.10

1/2 white potato- $.10

Handful of pineapple ~$.15

1/2 Jalapeno- $.07

One serving: $1.14

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Cilantro, Ginger, Jalapenos, Latin, Main Dishes, Pineapple, Pork, Potato, Recipes, Recipes by Ingredient, Salsa, Sweet Potato

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6 Comments

Comments for Pineapple Salsa over Sauteed Pork & Roasted Potato Medley – $1.14 are now closed.

  1. […] Pineapple Salsa over Sauteed Pork & Roasted Potato Medley – $1.14 […]

  2. I’m making the spring rolls and this caught my eye. Since I used a canned pineapple, I’m making this one too.I’m marinating the pork slices with the pineapple juice from the can,Thank you for all these wonderful easy recipes 🙂

    • I LOVE the pineapple in this dish- and all Asian dishes, for that matter. Marinating the pork in the pineapple juices is brilliant! (Oh, and you’re welcome)

  3. Hey that's awesome you're actually making my dishes. It's hard to imagine people actually listening to me! haha.. anyway yeah the jalapeno really does help it. I'm kind of a weenie when it comes to heat, so I feel like chipotle would be too hot for me but hey, please try it! And hey, if you make this stuff you're welcome to post pictures of it here too! 🙂

  4. I've made a lot of your recipes on the site, and this one is waaaay up there. It's quick and easy and so very good. The "Anonymous" is right, the jalapeño makes it shine. Since you mentioned smoky, I wonder how a chipolte would do…

    This is absolutely a go-to recipe.

  5. Thanks "Anonymous"! 🙂 Yeah the jalapeño added this depth of flavor- almost smoky, not necessarily spicy- that was just awesome.

  6. Ohhh, this looks very tasty. Love the idea of adding the Jalapeno to it. It's 9 in the morning and now I have a hankering for pork chops!