Ingredients:
Makes 2 servings
- 1/2 cup basmati rice
- 1/2 tin pineapple rounds
- 1/2 tbsp ginger, peeled and minced
- 1/2 tbsp vegetable oil
- 1/2 tbsp soy sauce, plus a splash for the salsa
- 1/2 tsp Chinese five-spice powder
- 4 green onions
- 4 (small) pork chops
- Pinch of red pepper flakes
Combine the rice and 1 cup water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
Meanwhile, take 2 pineapple slices and grate them on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1/2 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Chop half the scallions and add them to the marinade. Add the pork chops and turn to coat; let marinate at room temperature for 10-15 minutes.
Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder. Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the remaining scallions and pineapple, turning occasionally, until charred, about 3 minutes.
Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
Adapted from Original Recipe
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