Recipes Ingredients Meat & Poultry Pork Recipes Broiled Spicy Pork and Pineapple By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 20 mins Total Time: 30 mins Servings: 4 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. Ingredients 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 ⅛ 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) Directions 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. 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. Print