• Amy Lucas

Aloha Pork & Pineapple Grilled Sweet Potato Toast

Updated: Jul 31

This is a very simple honey mustard lime infused pork served over a grilled sweet potato and pineapple.


This recipe was a runner up in a recipe contest for the National Pork Council. A few of the requirements were: includes pork, must include grilling, and has less than 10 ingredients.


Have you ever grilled pineapple, sweet potatoes, mushrooms, zucchini or eggplant. They come out absolutely amazing and make the best panini sandwich meat substitutes!


This little gem was designed as an appetizer if you eat 2 pieces, but could be a full meal if you double up! Checkout those grill marks!! Delicious.


Makes about 8 pieces.

  • ½ pound pork loin

  • 2 tbsp Olive oil

  • 2 tbsp lime juice

  • 1 tbsp Dijon mustard

  • 1 tsp honey

  • ¼ tsp salt

  • 1 medium sweet potato, 3-4” length

  • 1 tbsp canola or avocado oil

  • ½ small red onion, minced

  • ¼ ea medium pineapple

  • 2 bamboo skewers, soaked in water

Marinade:

  1. In small bowl whisk together olive oil, lime juice, dijon mustard, honey, half the minced onion and salt for marinade.

  2. Cut pork into ½” cubes and place into marinade and allow to chill under refrigeration for at least 2 hours, or overnight.

Prep:

  1. Wash whole sweet potato and slice into ¼” thick keeping skin intact. This is about about 8-10 slices per sweet potato.

  2. Using one quarter of a fresh pineapple, peel, core, and slice into ¼” thick pieces.

  3. Skewer pork meat onto bamboo skewers for grilling.

Cooking:

  1. Heat grill to medium heat.

  2. Grill pineapple wedges for 1-2 minutes per side. This can be on a hotter section of the grill. Hold in foil or in warm place for assembly.

  3. Grill pork on all sides until cooked, and remove from skewer. Hold warm for assembly.

  4. Toss sweet potatoes with 1 tbsp canola or avocado oil and make sure they are thoroughly coated and grill on medium heat for 3-5 minutes per side or until tender and slight char marks arise. Be careful not to cook these on high heat or direct flame. Remove from grill and begin to assemble.

  5. To assemble each “toast” take one slice of grilled sweet potato, top with 1 slice grilled pineapple and 2-3 cubes of pork. Garnish with a sprinkle of red onion (reserved) and serve warm or room temperature.

Per two pieces: 215kcal, Carbs: 15g, Protein: 12g, Total Fat: 12g, Saturated Fat: 1.85g, Sodium: 230mg, Fiber: 1.79g, Added Sugar: 0.03g

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