Pork with spicy pineapple chutney
canned pineapple in natural juice, drained
fresh red chilli
1 whole, deseeded, finely chopped
1 medium, finely chopped
kaffir lime leaves
2 individual, shredded
2 tbs, leaves, finely chopped
trimmed pork butterfly steak
480 g, (buy 4 x 150g), fat trimmed
1 x 3 second spray(s)
- Combine pineapple, chilli, onion, lime leaves, fish sauce and coriander in a medium bowl. Set salsa aside.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over medium-high heat.
- Cook pork for 3 minutes each side or until cooked through. Serve pork topped with spicy pineapple salsa.