Recipes
Jamaican Pork with Caribbean Pineapple Relish

Jamaican Pork with Caribbean Pineapple Relish

YIELD: 12 servings

PINEAPPLE RELISH:

2 Tbsps. butter
2¾ cups pineapple in juice, canned, drained, diced
2 Tbsps. brown sugar
¼ tsp. kosher salt
1 cup Smucker's pineapple topping
1 cup red, orange and yellow bell peppers, fresh, minced
2 Tbsps. jalapeno peppers, fresh, seeded, chopped
1 Tbsp. lime juice, fresh

CARIBBEAN RUB:

½ cup teriyaki glaze

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish