Recipe: Nutrition
Dairy-free
Egg-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sugar
Directions
Prep Time
15 minutes*
Cook Time
10 minutes
Ready in
25 minutes*
- Place pork in a resealable plastic bag. For the marinade, in a small bowl stir together coconut milk, garlic-ginger sauce, garlic and salt. Reserve 3/4 cup; cover and chill. Pour remaining marinade over pork in bag; seal bag. Refrigerate 1 to 8 hours, turning occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Place pork and pineapple on grill. Grill 2 to 3 minutes per side or until an instant-read thermometer registers 145°F. Remove pork and pineapple from grill. Let stand 3 minutes.
- Cut pork into thin strips. For the pork salad, in a large bowl combine pork strips, bell pepper, coconut and cilantro. Drizzle with reserved marinade; toss to combine. Top grilled pineapple rings with pork salad, sprinkle with peanuts, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 313, Calories Fat 129, Total Fat 14g, Saturated Fat 8g, Cholesterol 62mg, Sodium 543mg, Carbohydrate 19g, Protein 25g
Serving Size | 1 |
Calories | 313 |
Calories Fat | 129 |
Calories (fat) extra | 41 |
Total Fat | 14g |
Total Fat (extra) | 22 |
Saturated Fat | 8g |
Saturated Fat (extra) | 44 |
Cholesterol | 62mg |
Cholesterol (extra) | 21 |
Sodium | 543mg |
Sodium (extra) | 23 |
Potassium | 643mg |
Carbohydrate | 19g |
Carbohydrate (extra) | 7 |
Fiber | 1g |
Fiber (extra) | 7 |
Sugars | 2g |
Protein | 25g |