Marinaded Coconut Pineapple pork with Hawaiian salsa.

For dinner was homemade Hawaiian salsa with marinaded coconut pineapple pork chops served with cooked long grain rice.

For my Hawaiian salsa I used:
1 small can pineapple
1/2 cup fresh sliced strawberries
1 nectarine pitted, diced
2 fresh tomatoes diced
1 orange bell pepper, diced
1 riped large mango cut into bite size
1/2 cup corn
1/2 cup coconut milk
1/2 teaspoon dried red pepper flake
about 1/2 tablespoon hot sauce
2 tablespoon lime juice
1/2 cup chopped fresh coriander leaves

Mixed all ingredients well in a large bowl, covered, refrigerated for 4 hours.

For marinaded coconut pineapple pork
6 bone - in pork chops
1 can unsweetened pineapple juice
1/2 or 1 can coconut milk
3 chopped scallions
2 clove garlic, minced
3 tablespoons ginger, peeled and minced
3 tablespoons low sodium soy sauce
1 tablespoon brown sugar
freshly ground black pepper
teaspoon garlic powder
1/2 teaspoon sea salt
2 tablespoon dark sesame oil

I mixed all ingredients in a container then added pork chops and covered. Shake container well so pork chops were well coated. Refrigerated for 4 hours. Removed chops from marinade. Seasoned a little bit more with ground fresh black pepper and seasoning herbs. Cook pork chops on a grill pan for about 10 minutes, turning once.

Let rest for 4 minutes. Then on a plate added 1 cup cooked long grained rice, add slices grilled coconut, pineapple pork on top of rice. Topped with Hawaiian salsa.