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Low carb, ready in 15 min!
One pot wonder
Ready in 25 minutes

Tropical-Spiced BBQ Pork Chops

with Grilled Zucchini & Pineapple Chili Slaw

Cooking time

25 minutes




400 /serving

A lick of pineapple chili sauce, a sprinkling of our Pacific Islands spice blend and a dash of BBQ sauce gives this dinner delicious derring-do. Sweet, smoky, lively and fragrant, each bite of these grilled, glazed pork chops transports you well beyond the backyard to more tropical climes. Flank them with chunky grill-marked zucchini and a bright, sunny and dare-we-say summery slaw made from cabbage, bok choy and scallions.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 1 Zucchini (green, yellow or heirloom)
  • 200g Sliced bok choy
  • 150g Shredded green cabbage
  • 2 Scallions
  • 30ml BBQ sauce
  • 30ml Pineapple chili sauce
  • 30ml Apple cider vinegar
  • 9g Pacific Islands spices (sugar, paprika, salt, onion, cumin, coriander, mustard, black pepper, cayenne pepper, hickory smoke flavour, dehydrated vegetables, seaweed, ginger, lemongrass)

Contains: Mustard, Sulphites

You will need:

Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
18 g
Saturated Fat
4 g
840 mg
Total Carb
20 g
12 g
42 g
4 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise. Thinly slice the scallions. In a medium bowl, combine the zucchini, a drizzle of oil, ⅓ of the spices and S&P. In a small bowl, combine the BBQ sauce, ½ the vinegar and ½ the pineapple chili sauce.
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Grill & glaze the pork
Pat the pork* dry with paper towel; season with the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 4 to 6 min. per side, until cooked through. In the final 2 min., brush with the pineapple mixture, flipping at least twice, until glazed. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
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Grill the zucchini
Grill the zucchini on the BBQ (or in the reserved grill pan heated on medium-high), 3 to 5 min. per side, until browned and beginning to soften. Transfer to a cutting board and halve crosswise.
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Make the slaw
Meanwhile, in a large bowl, combine the remaining vinegar and pineapple chili sauce, a drizzle of oil and S&P. Add the cabbage, bok choy and ⅔ of the scallions; toss well.
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Plate your dish
Divide the pork, zucchini and slaw between your plates. Garnish with the remaining scallions. Bon appétit!

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