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Easy prep

Hawaiian-Style Sweet Chili Pork Chops

with Caramelized Pineapple Salad & Toasted Coconut Potatoes

Cooking time

25 minutes




830 /serving

Commune with the sun tonight with this tropical meal guaranteed to make spring feel springier. We channelled Hawaiian cuisine’s combination of fruity sweetness with savoury satisfaction for this succulent pork chop recipe, and added a good dose of coconut too with these addictive potatoes. On the side, let’s taste the rainbow with a salad combining carrot ribbons, shredded cabbage, juicy caramelized pineapple and a soy-kissed vinaigrette.

We will send you:

  • 300g Pork chops
  • 200g Carrots
  • 450g Potatoes
  • 100g Shredded green cabbage
  • 2 Scallions
  • 100g Chopped pineapple
  • 30ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 25g Shredded coconut
  • 60ml Pineapple juice
  • 60ml Pineapple chili sauce
  • 7g Sweet & savoury hickory spice blend (spices, brown sugar, salt, vinegar powder, smoked hickory flavour, onion, garlic)

Contains: Soy, Wheat

You will need:

Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
13 g
1440 mg
Total Carbs
73 g
21 g
43 g
11 g
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Roast the toasted coconut potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 minutes, until nearly cooked. Remove from the oven. Toss the potatoes with a drizzle of oil and the coconut; stir to combine. Return to the oven and continue cooking, 3 to 4 minutes, until the coconut is browned and the potatoes are tender when pierced with a fork.
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Caramelize the pineapple
While the potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Add the pineapple and ¾ of the soy sauce. Cook, 2 to 3 minutes, stirring frequently, until reduced and caramelized. Transfer to a plate to cool and reserve the pan.
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Make the salad
While the pineapple cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using a peeler, peel the carrots into ribbons. In a large bowl, combine ½ the rice vinegar, the remaining soy sauce and 3 tbsp oil (double for 4 portions); season with S&P to taste. Add the cabbage, carrots and up to ½ the green tops of the scallions (to taste); toss to combine.
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Cook the pork
In the reserved pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops to the pan and cook, 3 to 5 minutes on the first side; flip the pork* and add the pineapple juice, pineapple-chili sauce, white bottoms of the scallions and the remaining vinegar. Cook, spooning the sauce over the pork, 3 to 5 minutes, until the sauce has reduced and the pork is cooked through.
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Finish & serve
To the bowl of salad, add the cooled caramelized pineapple and toss gently to combine. Divide the toasted coconut potatoes between your plates. Top with the pork (slice beforehand if desired). Spoon as much sauce as you’d like over the pork. Garnish with as many of the remaining green tops of the scallions as you’d like. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.