BBQ Pork with Smoked Pineapple Pico de Gallo
Take this Aussie classic "barbequed pork" and give it a sombrero. That's what you get in this menu addition. Taste the perfectly matched flavours and let your taste buds be transported.
Ingredients
Pork
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180g Pork Cutlets 10 x
Pico De Gallo
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Pineapple 500 g
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Tomato, diced 150 g
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Red onions, diced 150 g
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Coriander, fresh chopped 25 g
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Jalapeños, sliced 50 g
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Veg oil 60 ml
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Mashed potato, to serve
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Jalapeños, to serve
Preparation
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Pork
- Season Pork cutlets and grill until medium.
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Pico De Gallo
- Grill pineapple and dice. Combine pineapple, KNORR Mexican Chunky Salsa Mild GF, tomatoes, onions, KNORR Lime Powder, coriander, jalapeños and oil. Set aside ready to top the pork before service.
