Jerk pork with grilled pineapple and nectarines

SmartPoints® value per serving
Total Time
27 min
7 min
20 min
Grilled sweet-tart nectarines and ripe pineapple are the perfect counterpoint to the temptingly spicy homemade jerk seasoning paste. Make up a big batch and use it to slather on skinless, boneless chicken breasts or trimmed pork tenderloins. Grilled fruit is simple but transformative, more tender and deliciously sweet. Grilling the nectarine halves rather than in slices prevents them from overcooking or slipping through the grill grates. If you like the look of grill marks, don’t be tempted to reposition the pineapple and nectarine halves on the grill. They need to stay put to develop those lines. Medium heat is perfect for fruit and the pork.



cup(s), fresh

Uncooked scallion(s)

2 medium, sliced

Ginger root

1 piece(s), (1/2-inch) fresh, peeled

Garlic clove(s)

1 large clove(s), peeled

Canola oil

2 tsp

Dried thyme

¼ tsp

Table salt

¼ tsp

Ground allspice


Cayenne pepper


Uncooked lean boneless pork chop(s)

1 pound(s), 4 (1/4-pound) trimmed


4 slice(s), 4 (1/2-inch) cored


2 item(s), medium, halved and pitted


  1. Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire.
  2. Combine the cilantro, scallions, ginger, garlic, oil, thyme, salt, allspice, and cayenne in a food processor; pulse until the mixture forms a paste.
  3. Place the pork, pineapple, and nectarines on the grill rack. Grill the pork, brushing both sides with the cilantro mixture, until an instant-read thermometer inserted into the side of a chop registers 160°F for medium, about 2 1/2 minutes on each side. Grill the pineapple and nectarines until tender and well marked, about 2 1/2 minutes on each side.
  4. Divide the pork chops, pineapple, and nectarines evenly among 4 plates. Yields 1 pork chop, 1 pineapple slice, and 1/2 nectarine per serving.