Five-spice pork with pineapple raita

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10 min


4 Servings

* PLUS Grilling Time: 12 minutes
Five-spice pork with pineapple raita

Yvonne Duivenvoorden

Talk about a pork-chop-and-pineapple-ring makeover. Grilled fruit stirred into yogourt makes a yummy, nutrient-rich sauce for lean pork.


  • 4 bone-in pork chops
  • 2 tsp five-spice powder
  • Generous pinch salt
  • 4 slices pineapple , preferably fresh
  • 2 red bell peppers , cut into quarters
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup finely chopped mint or basil
  • 1/4 tsp ground cumin


  • Oil grill and heat barbecue to medium-high. Evenly sprinkle both sides of chops with five-spice powder and salt. Lightly brush pineapple and peppers with oil. Then place chops, pineapple and peppers on the grill. Barbecue, covered, until meat feels springy to the touch and pineapple has grill marks, 6 to 8 min per side.
  • Meanwhile, in a small bowl, stir yogourt with mint and cumin. Remove pork and peppers to plates. Chop pineapple and stir into yogourt mixture. Spoon over chops. Great with couscous.

Nutrition (per serving)

  • Calories
  • 231,
  • Protein
  • 23 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,