Coconut Colada BBQ Sauce with Pork Chops & Plantains

This tropical sauce makes weeknight dinners so much better. Also try it with: chicken thighs or shrimp.
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Coconut Colada BBQ Sauce with Pork Chops & Plantains

Recipe by Tara Holland & Renae E. Wilson

Start to finish: 35 minutes

Servings: 4


  • 2 cups chopped fresh pineapple (about 11 oz.)
  • 1 cup canned unsweetened coconut milk
  • 1/2 cup ketchup
  • 1/2 cup white rum
  • 1/4 cup (packed) brown sugar
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 cloves garlic
  • 1 tsp. smoked paprika
  • 1/2 tsp. cayenne
  • 4 bone-in pork chops (each about 10 oz.)
  • 2 ripe plantains (yellow with black spots), peeled and halved lengthwise
  • 1/4 cup coconut oil, melted
  • Green salad, for serving


1. Preheat the broiler. In a food processor, puree the first 10 ingredients, about 2 minutes. Transfer to a saucepan. Simmer over medium heat, stirring often, until the sauce thickens, about 15 minutes; season with salt and pepper.

2. On a rimmed baking sheet, drizzle the pork and plantains with the coconut oil; season. Arrange the plantains, cut-side down. Measure 1/2 cup of the sauce; brush 1/4 cup over the pork.

3. Broil the pork, flipping the chops and brushing with the remaining 1/4 cup of reserved sauce halfway through cooking, until an instant-read thermometer registers 145° when inserted horizontally into the chops, 10 to 15 minutes. Serve with salad and the remaining sauce.