- Place pork in a resealable plastic bag. For the marinade, in a small bowl stir together coconut milk, garlic-ginger sauce, garlic and salt. Reserve 3/4 cup; cover and chill. Pour remaining marinade over pork in bag; seal bag. Refrigerate 1 to 8 hours, turning occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Place pork and pineapple on grill. Grill 2 to 3 minutes per side or until an instant-read thermometer registers 145°F. Remove pork and pineapple from grill. Let stand 3 minutes.
- Cut pork into thin strips. For the pork salad, in a large bowl combine pork strips, bell pepper, coconut and cilantro. Drizzle with reserved marinade; toss to combine. Top grilled pineapple rings with pork salad, sprinkle with peanuts, and serve.
View all nutritional information
Calories 313, Calories Fat 129, Total Fat 14g, Saturated Fat 8g, Cholesterol 62mg, Sodium 543mg, Carbohydrate 19g, Protein 25g
|Calories (fat) extra||41|
|Total Fat (extra)||22|
|Saturated Fat (extra)||44|