Two sweet things that took long to ripen happened this week: our pineapple was ready for picking, and our little Leo was officially adopted. It took two years for the pineapple to grow, and it took two years waiting on an adoption list to finally be chosen. Obviously one of these is far sweeter than the other, but that doesn’t mean that the grilled pineapple was any less tasty.

Ingredients:

2 pork chops
1 1/2 t ground allspice
1 t dried thyme
1 t curry powder
2 t paprika
1 t sugar
1/2 t cayenne pepper
1/4 t cinnamon
1 red onion, chopped in sections for skewering
1 red pepper
1 pineapple
Coconut oil
S&P

Instructions:

First, mix the spices together and set aside. Cut the vegetables into large chunks, and skewer the vegetables. Drizzle coconut oil on the vegetables and both sides of the pork. Then sprinkle the rub on both the vegetables and meat. Grill on medium high until cooked; 5 minutes per side for the pork, and 7 minutes per side with the skewers. Serve with rice.