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Prep Time

Prep Time

20 min

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Total Time

40 min

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Calories per serving


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Ingredients (12)
  • 1 lb boneless pork chops
  • 2 cans (20 oz. each) DOLE® Pineapple Slices, drained
  • 1 container (6 oz) plain Greek yogurt
  • 1 container (4 oz) DOLE Fruit Bowls Mandarin Oranges, drained
  • 1/4 cup olive oil, divided
  • 1 tbsp kosher salt
  • 1/2 tsp ground black pepper, divided
  • 1/2 tsp. ground cumin
  • 2 cups diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 8 burrito-style flour tortillas
  • 2 cups shredded pepper-jack cheese
  1. Preheat gas grill with lid down to medium-high heat.
  2. Drizzle pork with 2 tablespoons oil, rub on 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon cumin; set aside.  Drain 1 can pineapple slices and brush lightly with oil.
  3. Grill pork and pineapple slices 5 to 10 minutes, or until pork is cooked through (145ºF.) and pineapple is lightly charred.  Once cooled, dice grilled pineapple and pork  and mix together in bowl; set aside.
  4. Drain remaining can pineapple slices; finely chop pineapple.  Stir together pineapple, tomatoes, cilantro, 1/2 teaspoon salt and 1/4 pepper in bowl.  Set aside.
  5. Reduce heat on grill to low.  Brush 4 tortillas lightly with oil.
  6. Combine mandarin oranges, yogurt, 1/4 teaspoon salt and 1/8 teaspoon pepper in food processor.  Cover; blend until smooth.  Refrigerate until ready to serve.
  7. Cut each quesadillas into 8 triangles, top with salsa and drizzle with mandarin crema.