Eleuthera Pineapple-Rum Glazed Pork Cutlets – Authentic Bahamas Recipe
Pan-seared pork cutlets glazed with sweet Eleuthera pineapple and warm island allspice.
- Country of Origin
- 🇧🇸 Bahamas (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pork loin chops, Fresh diced Eleuthera pineapple, Sweet peppers, Allspice, Brown sugar
Ingredients for Eleuthera Pineapple-Rum Glazed Pork Cutlets (4 Servings)
- 1.25 lbs (or 2.5 cups) pork loin chops, prepped into bite-sized pieces
- 1.5 cups fresh diced Eleuthera pineapple, washed and trimmed
- 1 cup sweet peppers
- 1 medium onion and 3 cloves garlic, finely minced with allspice
- 1.5 tbsp traditional Bahamas seasoning (brown sugar, ginger, thyme, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and allspice for 2–3 minutes until softened and fragrant.
- Add pork loin chops and fresh diced Eleuthera pineapple along with brown sugar, ginger, thyme, lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sweet peppers and serve straight from the skillet.