Hawaiian Pork n' Greens

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I was looking for some new ideas and came across this recipe. Thought it sounded interesting since it included 2 of my favorite items, pork and spinach. Super quick and easy to make, loved that! This was a perfect pairing of the slightly spicy pork and the sweet and spicy pineapple spinach.
This was a huge hit with my family. They can't wait for me to make again!

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There are a lot of good reviews for this recipe, so maybe this one is just not for us.

Made this one twice and both times it was disappointing. The dry rub is something that should be on meat that you slow cook on a grill or smoker on low heat for a few hours. Not sear for a few minutes on each side then in the oven for 20-25 minutes. The pineapple, red onion, garlic and spinach does not mend well with the pan drippings.

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Yummy. Her flavor combinations are impeccable. My teenager does not like to eat out when I make Sunny's recipes. Her carribbean chicken wings and now pork n' greens are so delicious. For the pork n' greens, I used 6 bone-in, center cut chops. There's only two of us and one chop left.

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Great recipe! Extremely easy to prep and serve! I exchanged the spinach with fresh green beans and went slightly less on the crused red pepper. Definitely will be making thisone again. It was a big hit.
I would suggest doubling the ingredients for the rub.

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This is one of my favorite recipes from Sunny. It is delicious!

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It was too hot with the varieties of peppers. We thought the taste was goog but way toooooo.... hot for the average palet

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I made this for New Year's Day dinner and substituted chopped fresh collard greens for the spinach, cooking them until just crisp tender. The collards didn't wilt down as much as I can imagine the same weight of spinach would, and to my thinking work better for this recipe. We love fresh pineapple and didn't mind this amount at all, although I could see that it might overwhelm the more delicate spinach. We felt that the pork rub was too salty; next time I will use only a teaspoon of salt for the rub. We ended up scraping the rub off before eating the pork. Also, my tenderloins reached the indicated temp very quickly, maybe ten minutes, and appeared too pink; I left them in for another ten minutes and they remained very moist and juicy (saltiness aside. A nice recipe for greens and will definitely make it again.

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I liked the pepper rub on the pork. It was very easy and inexpensive to make, two things which I greatly appreciate!! My husband loves pepper so, of course, he loved the pork. Now to the greens, I wanted so badly to love these because I'm really trying to eat healthier, but I really just didn't like the flavor at all. I love all the ingredients seperately but for some reason, I just didn't like them all together. But, I LOVE Sunny's recipes and will continue to try them. They are perfect for a mom who can't spend hours and hours and lots of money trying to pull together a meal!

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Since I'm not big on hot spicy and because I was serving it to my 2 kids, I didn't use as much cayenne or red pepper flakes. I also didn't have white pepper, so I just doubled the black pepper. I cheated and used canned pineapple and it turned out just fine. The meat was cooked to perfection! Will definitely make this again!

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This recipe is absolutely delicious and very easy and economical. I would even serve this to guests for a casual dinner. Be carefull of the hot pepper as you can easily make it too hot!