Pineapple Pork Chops
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Pineapple Pork Chops

Pineapple Pork Chops

with Green Beans and Jasmine Rice

Pineapple proved that it could conquer pizza. Now we’re helping it take its sweet–savory domination to the next level. Pineapple salsa smothers these pork chops, with the fruit’s tangy juices mingling with those of the pork. You’ll wanna scoot the jasmine rice and green beans over on your plate so that they can soak up some of that bright yellow sunshine, too.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount





Jasmine Rice

Pork Chops


Green Beans

Not included in your delivery

Olive Oil

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber5 g
Protein41 g
Cholesterol100 mg
Sodium95 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Large Pan
Aluminum Foil


Prep Ingredients

Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Peel, halve, and mince shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop flesh.

Cook Rice

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.

Make Salsa

In a medium bowl, combine pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.

Cook Pork

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.

Cook Green Beans

Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add green beans. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper. TIP: Add a splash of water to the pan if you’re having trouble getting the green beans to soften.

Finish and Plate

Fluff rice with a fork, then stir in remaining cilantro and a squeeze of lime. Divide between plates, then top with green beans and pork. Drizzle glaze over pork and top with and salsa.