Recipe by CHRISTYJ
"A tropical taste for your pork chops. Pineapple, raisins and spices perk these up nicely. Serve over cooked rice."
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1 (8 ounce) can
pineapple chunks, reserve juice
tomato-based chili sauce
Great recipe. I saw a review say they would like to see more vegetables with it so this is what I did; I sliced green bell pepper and sweet onion really thin and sauteed them with some garlic in the vegetable oil first, then I added the pork chops and browned them. This added excellent flavor and the bell pepper and onion complemented the pineapple beautifully.
It was ok, but I do think it was missing something. Maybe the green peppers would have made a difference.
I increased the brown sugar to 2T and used Hoisin instead of chili sauce. The flavour was great although I did overestimate the strength of the Hoisin and only substituted 2T, next time I will increase to ½ C. I let 5 boneless pork loin chops simmer for more than a half hour to ensure tenderness. Just before serving I quickly sautéed ½ a red pepper and ½ a white onion, both chopped into bite sized chunks, and added it to the pork. I will also add a teaspoon more of cornstarch next time as I felt the sauce was a little too thin for the ¾C yield of reserved juice. It really was an eye pleaser and a deliciously sweet indulgence… k
We thought that these were pretty good. I don't like cooked raisins so I used dried cranberries, as someone had suggested. I also saw reviews to double the sauce. I used a large can of pineapple, kept the chili sauce the same and it was just enough. I Also used a green pepper diced and an onion diced. I cooked them with the chops and added the sauce to them. Overall a good tasting pork recipe. Thanks!
My roommate and I tried this one night because we happened to have both pineapple and pork. It was great! We liked the sauce so much that we ate the extra straight off a spoon. Its so different from most sauces! --We used cayenne pepper and added some orange-pineapple juice to make up the difference in liquid level (no chile sauce in the cupboard, sadly) and it came out fine. We followed others' advice and doubled the pineapple. Note that the pinapple absorbed a lot of pepper and tasted quite spicy (we liked it!).
This stuff is good! The only changes I made were leaving out the raisins (DH doesn't care for them) and adding onion and green bell peppers. Otherwise, followed the recipe exactly. We just finished eating, and I'm fighting myself to keep from eating the one chop that was leftover! Served with my own baked rice (the sauce is delicious withi rice) and Southern Fried Cabbage from this site. This will be on my regular rotation. It's that good!
My husband's reaction to his first bite was "Mmmmmmmmm". We both really loved this. It is similar to sweet & sour pork. I also love the raisins in this recipe.
I'm not a lover of sweet food but this was very good and the rest of my family does like sweet on occasion - we must comprimise!!!! They voted that this is a keeper and it was so easy to make. I followed another reviewer's suggestion and used a large can of pinapples and added 3/4 of the juice to the sauce mixture - next time I might use it all since I found that the sauce mixture was starting to stick to the bottom of the pan at the end of 15 minutes. Thanks for the recipe Chrstine.
* Percent Daily Values are based on a 2,000 calorie diet.
Bahama-Mama Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
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