Pineapple Grilled Pork Chops With Fresh Mango Salsa

Ingredients 6 Canadian Pork loin chops 1 can (355 mL) frozen pineapple juice concentrate, thawed 1 clove garlic, minced 2 tbsp (25 mL) chopped fresh basil 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 1 chopped peeled mango 1/2 sweet red pepper, chopped 1 medium cucumber, peeled, seeded, diced 1/3 cup (75 mL) chopped fresh parsley or cilantro 2 tbsp (30 mL) lime juice 1 tsp (5 mL) minced jalapeno, optional Cooking Instructions Place Pork in a plastic bag or non-metal sealable container. Mix pineapple juice concentrate, garlic, basil, salt and pepper and pour over Pork. Cover; refrigerate and marinate 4 hours or overnight, rotating the bag occasionally. Meanwhile combine mango with red pepper, cucumber, parsley, lime juice and jalapeno. Cover and refrigerate until serving time. Drain marinade into a small saucepan; boil 1 minute. Preheat barbecue on high; reduce temperature to medium. Place the chops on the grill; close barbecue cover and grill 6 to 8 minutes per side to medium doneness, basting frequently with marinade. Serve grilled chops with fruit salsa and corn on the cob, sliced Roma tomatoes, your favorite tossed salad.