Coconut Pork Chops with Pineapple Salsa

Pork chops get a tropical sweet and sour twist with a coconut panko crust and a grilled pineapple salsa.

A two-way love affair is happening here. Not only do fruit and pork chops love each other but coconut and pineapple do too. Pina colada flavors. Minus the rum.

I love how versatile coconut is! Savory, spicy or sweet – it plays nice anyway you want to use it.

You can use boneless or bone-in chops – I used thick boneless ones. To help tenderize the chops and bring in more of that fruity flavor it’s a good idea to marinate them in pineapple juice for a few hours. The extra step makes dry, tough chops a thing of the past.

The salsa is sweet, spicy and a little sour with pineapple, jalapeno peppers, tomatoes, cilantro and lime juice. Bright and sunny. A necessary component for making these chops complete.

Coconut Pork Chops with Pineapple Salsa

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 3 - 4 servings

Coconut Pork Chops with Pineapple Salsa

Pork chops get a tropical twist with a coconut-panko crust and a grilled pineapple salsa.


3 - 4 pork chops (I used boneless but any type will work)
olive oil, for greasing the pan and chops
2/3 cup Japanese panko crumbs
2/3 cup unsweetened coconut flakes
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked or sweet paprika
coarse salt and fresh black pepper
1 can pineapple rings, drained
1/2 cup diced tomato, seeds removed
2 tablespoons diced red onion
1 tablespoon diced jalapeno pepper, seeds and ribs removed
3 - 4 tablespoons fresh lime juice
1 teaspoon fresh chopped cilantro or parsley
coarse salt and fresh black pepper


  1. 1 - 3 hours ahead of time drain and pour the pineapple juice from the canned pineapple for the salsa into a large bowl. Prick the pork chops a few times on both sides with a fork and add them to the bowl turning to coat them. Cover and refrigerate. You can also make the salsa a few hours ahead of time to allow the flavors to develop - cover and refrigerate.
  2. Preheat oven to 400 degrees F. Grease a large roasting pan lightly with olive oil or line with parchment first then grease.
  3. In a small bowl mix the coconut, panko, chile powder, cumin, paprika and a couple dashes of salt and pepper. Mix well and add half to a shallow plate (add more as needed).
  4. Remove the chops from the pineapple juice and gently pat dry with a paper towel.
  5. Working one at a time use a pastry brush to coat the chops lightly all over with oil. Dredge with the crumb mixture using your fingers to pat them on and then place in pan.
  6. Sprinkle the tops of the chops lightly with the leftover crumbs and bake 18-25 minutes depending on the size of your chops - until internal temperature reaches 150 - 160 degrees F.
  7. Meanwhile make the salsa:
  8. Heat a grill pan, a grill or a nonstick skillet over medium heat and lightly grease. Cook the pineapple slices until charred on both sides. Allow them to cool then chop them up - I like the pieces to be on the smaller side for this.
  9. Toss the pineapple with the remaining salsa ingredients and season to taste with salt and pepper.
  10. Allow the pork chops to rest 5 minutes before serving with the salsa.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

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