Broiled Spicy Pork and Pineapple

pork pineapple plate
Photo: Joseph De Leo
Prep Time:
20 mins
Total Time:
30 mins

Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.


  • 4 boneless pork-loin chops (each about 4 ounces and ½ inch thick)

  • 1 bunch scallions (about 7), trimmed

  • 2 tablespoons safflower oil

  • Coarse salt and freshly ground pepper

  • ½ pineapple, peeled, cored, and sliced into ½-inch-thick rounds

  • teaspoon ground cayenne

  • 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)

  • 2 tablespoons fresh lime juice (from 1 lime)

  • Steamed rice, preferably sticky, for serving

  • Thai chiles, thinly sliced, for serving (optional)


  1. Preheat broiler with rack 4 inches from heating element. Place pork and scallions on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt and pepper. Add pineapple to sheet, spreading all ingredients in a single layer. Combine cayenne and 1/2 teaspoon salt in a bowl; sprinkle evenly over pineapple.

  2. Broil until pork is just cooked through, 3 to 4 minutes. Transfer pork to a cutting board. Reserve accumulated juices in a bowl. Continue broiling scallions and pineapple until blistered in spots, 6 to 8 minutes (remove scallions earlier if blackening too much). Whisk ginger and lime juice into reserved juices. Slice pork; chop scallions and pineapple. Serve over rice with dressing and chiles.

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