The pork tenderloin is marinated in a mixture of lime juice, garlic and spices. While the pork marinates, the pineapple and some vegetables go onto the grill. The original recipe called for grilling the pineapple with red and yellow bell peppers, and left the red onion and jalapeno raw. I figured that I might as well throw everything onto the grill; I prefer cooked onion over raw onion anyways.
The pineapple only needs a few minutes to cook through – the grilling process really intensifies the flavor of the fruit.
Once the pineapple and vegetables are done, they’re coarsely chopped and mixed with lime juice and cilantro to create a salsa.