Careme

Ingredients

• Pork loin country style boneless ribs 1 lb $4.99 sale (1 lb)
• Fresh ripe whole pineapple 1/2 pineapple (about 2 cups diced) $2.99 sale (1 ct)
• Fresh jalapeño peppers 1 small, minced (seeded for less heat) $1.29 sale (1 lb)
• Cucumber 1, julienned or thin-sliced $0.99 each
• Jicama 1/2 lb, peeled and matchsticked $1.49 sale (1 lb)
• Mini sweet peppers 8 oz, halved $3.99 (16 oz)
• Cilantro 1/4 cup chopped $1.49 (1 bunch)
• Lime 1 (2 Tbsp juice + wedges) $0.79 each
• Garlic (bulb) 2 cloves, grated/minced $0.50 each
• Olive oil 2 Tbsp, divided
• Kosher salt 1 1/4 tsp, divided
• Black pepper 1/2 tsp
• Ground cumin (optional but great) 1 tsp
• Honey (optional) 1 tsp (only if pineapple isn’t very sweet)

Instructions

1. Prep the grill for medium-high heat (about 400–450°F). Clean and oil the grates.
2. Make a quick pork marinade: in a bowl mix 1 Tbsp olive oil, 2 Tbsp lime juice, 2 minced garlic cloves, 1 tsp cumin (optional), 1 tsp kosher salt, and 1/2 tsp black pepper. Toss with 1 lb boneless country-style pork ribs and let sit while you prep the rest (10–15 minutes).
3. Make pineapple-jalapeño salsa: dice about 2 cups pineapple (1/2 pineapple). Mix with 1 minced jalapeño, 1/4 cup chopped cilantro, 1/4 tsp kosher salt, and a squeeze of lime (about 1 tsp). Add 1 tsp honey only if needed. Set aside.
4. Make jicama-cucumber slaw: combine 1/2 lb matchsticked jicama and 1 julienned cucumber. Toss with 1 Tbsp lime juice, 1 Tbsp olive oil, and 1/2 tsp kosher salt. Chill until serving.
5. Grill the pork: place marinated pork on the grill. Cook 4–6 minutes per side (time depends on thickness) until nicely charred and the internal temp is 145°F. Rest 5 minutes, then slice.
6. Char the peppers: toss 8 oz halved mini sweet peppers with a drizzle of oil (about 1 tsp) and a pinch of salt. Grill 2–3 minutes per side until blistered-tender.
7. Serve: plate sliced pork with charred peppers, spoon pineapple salsa over the pork, and serve jicama-cucumber slaw on the side with extra lime wedges.