Caribbean Pork with Pineapple Chutney

Place coconut in a large pan over mediumhigh heat. Cook, stirring, until golden brown and toasted, 2-3 minutes. Turn off heat; transfer to a small bowl. In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, toss mini bell peppers on a baking sheet with a large drizzle of oil; season generously with salt and pepper. Roast on top rack until softened and lightly charred, 20-25 minutes.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for coconut over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to a second baking sheet. Roast on middle rack until cooked through, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for pork over medium-high heat. Add garlic, ginger, shallot, half the curry powder (use the rest as you like), and chili to taste. Cook, stirring, until softened, 1-2 minutes. Stir in juice from half the lime and 2 tsp sugar (4 tsp for 4) until sugar is dissolved, 30 seconds. Add pineapple and its juice. Bring to a boil; reduce to a low simmer. Cook until thickened, 3-4 minutes. (TIP: If chutney is too thick, stir in a splash of water.) Turn off heat. Stir in half the cilantro; season with salt and pepper.