Ingredients

8-ounce can unsweetened pineapple tidbits, undrained
3/4 cup mango, peeled and diced
1/3 cup red bell pepper, diced
1/3 cup red onion, diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon jalapeno pepper, seeded and minced
1/4 teaspoon ground ginger
1/3 cup low-salt soy sauce
1/4 cup firmly packed brown sugar
1 garlic clove, crushed
Six 4-ounce lean boneless center-cut pork loin chops
Cooking spray

Directions

Drain pineapple, reserving juice. Combine pineapple, mango, pepper, onion, cilantro, lime juice, jalapeno and ginger in a bowl; stir well. Cover and chill.

Combine reserved pineapple juice, soy sauce, brown sugar and garlic in a large zip-top plastic bag. Add pork chops; seal bag, and marinate in refrigerator 2 to 8 hours, turning bag occasionally.

Prepare grill. Remove pork chops from bag, reserving marinade. Place pork chops on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until instant-read thermometer registers 150 F (pork will be slightly pink), brushing occasionally with reserved marinade. Serve pork chops with salsa. Makes 6 servings, of 1 chop and 1/3 cup salsa each.

Nutrition information per serving: 204 cal., 26.6 g pro., 3.3 g fat (1 g saturated fat), 17.4 g carbo., 0.9 g fiber, 65 mg chol., 452 mg sodium.