Blueberry Pineapple Salsa (with Grilled Pork)

 

Haven't gotten around to braving the Orange Pie experiment again so have something new and different for you.  Still fruit-based but inspired by what was on the shelves in the fridge when I was sightseeing in there the other day.

Again, its spring, time to dust off the grills and start some outdoor cooking.  One of my favorite things is grilled pork and since pork is a great vehicle for fruited condiments here is a light and refreshing salsa to accompany it.

Blueberry Pineapple Salsa

2 cups chopped vine ripe tomatoes
1 cup fresh blueberries, divided
1 cup chopped pineapple
2 tbsp. minced green onions
2 tbsp. pineapple juice
1 tbsp. jalapeno, deseeded and minced
1 tsp. salt

In a deep bowl, muddle half of the blueberries.  Then add in the rest of the ingredients.

Cover and refrigerate for at least an hour.  Very important because the flavors need time to blend.

Grill up some thick chops or pork loin slices.  When done, top with a generous helping of salsa.

NOTE

As with everything, depending on what your flavor preference feel free to modify amounts to suit your own taste.  If you like it with a bit more bite, add more jalapeno.  If you like it with a bit more zing, add more onion.  For a softer taste, add more bluebs or p'napple.

We did thick cut boneless pork chops and to prepare them I did a really simple rub with ground sage, salt, and cracked black pepper.  Tasty!