Hilton Head was awesome! I was even able to accomplish 3 out of 5 of my to dos! The only things we didn't get to do were go to Savannah and the Skullcreek restaurant. However, we did eat at The Old Oyster Factory, The Smokehouse, and a Italian Steakhouse which I can't remember the name of! Definitley recommend Hilton Head if you haven't been there yet!
Lately I have been eating so much chicken and beef. I tend to get in these little routines and forget about all the other options out there. The other day I was at the grocery store deciding on what we were going to have for dinner and I saw boneless pork chops. BINGO! So of course that sent me right to Pinterest to come up with some ideas for dinner.
I found a recipe via Pinterest that originated cristinecooks.blogspot.com for a pineapple honey marinade. The only ingredient I had to buy was some fresh pineapple. Below is my version of the recipe.
- 4 boneless pork chops
- Fresh pineapple (I bought the sliced version at the store to use the fresh pineapple juice for the marinade)
- 1/3 cup honey or agave
- 1 tablespoon dijon mustard
- 1/2 tsp salt
- Pepper (I used enough to lightly dust the pork chops)
- Prepare marinade. Whisk pineapple juice, honey, dijon mustard and salt in a small bowl.
- In a freezer bag, put pork chops in bag and pepper the pork chops. Pour marinade into bag and make sure that all pork chops are well coated.
- Refrigerate 45 minutes to an hour.
- Start prepping Tropical Rice (see below)
- Heat grill, and grill chops for 4-6 minutes on each side.
- Add pineapple splices to grill in the last 5 minutes and make sure they cook on each side.
Of course we needed a side dish for our pork chops and I was trying to find something a little different that incorporated some type of fruit. I found a recipe via Pinterest from Hannaford.com for Tropical Rice. I decided that this was a great compliment to the pork chops. Not to mention with Uncle Ben's 90 second rice this side dish takes minutes to prepare!
- 2 bags of Uncle Ben's Brown Rice (cooked)
- 1 large mango diced
- 1 medium red pepper diced
- 1/2 vidalia onion diced
- 1/2 cup dried coconut shavings
- Juice of 1 lime
- 1 tablespoon of rice vinegar
- Salt and pepper
- In a bowl, mix all ingredients and serve! Could that be any easier?
I also served a Asian slaw salad and Hawaiian rolls along with the dinner!
This is such a simple meal to serve! Great for guests! Next time I make this I am definitely going to have a tropical theme and serve the rice in hollowed out pineapples! And maybe some Mai Tai's! Here are some inspirational ideas for my next dinner party using this menu!
|Pineapple Serving Bowl|
|Pineapple Flower Vase|
By Jennifer Shelton