The pineapple is one of those perfect ingredients (alongside avocados and mangos.)  So why mess with perfection?  I would say it is more about taking a different approach to something you are familiar with than a detraction.  The heat concentrates and enhances the natural sweetness of the fruit and the caramelization on the outside is just delicious.

I originally put this together for my paleo friends.  Aside from that, I wanted to play around with temperature and texture.  The raw and cooked ingredients play well off each other.  This is also a really simple salad and you can put it together in about 20 minutes.

Ingredients:
1 lb pork chops – 4 boneless pieces
9 oz bag baby spinach
1 fresh pineapple – Cored and cut into 1 inch chunks
1 quart fresh blueberries
1 lemon
Olive oil
Salt and pepper to taste

Directions:
In a saute pan over medium heat, add a couple tablespoons of olive oil. Add pork pieces (salted and pepper to taste) and cook for 3-4 minutes per side or until cooked through.  You can also grill pork over medium heat if you have a bbq (which is perfect for the summer months)

While pork is cooking, heat a separate grill pan (our outdoor grill) over medium heat and add pineapple pieces.  Cook for 2-3 minutes per side or until starting to get a little golden brown.  Remove and set aside.

After pork is cooked allow to rest for 3-5 minutes and then cut into 1/2 inch strips.

To serve:
On individual plates add a mound of baby spinach (washed and dried).  Place pieces of one full pork chop on spinach and add 3-5 pieces of pineapple.  Add a small handful of blueberries.  Squeeze lemon over dish and drizzle a little olive oil.  Add additional salt and pepper to taste.  Serve and enjoy!

Pork and Spinach Salad with Fresh Blueberries and Grilled Pineapple