Bahama-Mama Pork Chops or Chicken

Total Time
Prep 20 mins
Cook 20 mins

"A Tropical taste for your pork chops" or chicken. I found this on AllRecipes by Christine Johnson, and it is excellent!!!

Ingredients Nutrition


  1. In medium bowl, blend reserved pineapple juice with cornstarch.
  2. Stir in pineapple, chili sauce, raisins, sugar and cinnamon, and set aside.
  3. In large skillet, lightly brown chops or chicken in oil and drain.
  4. Pour pineapple mixture over chops or chicken.
  5. Cover and simmer 20 minutes or until meat is cooked throughout.
Most Helpful

A few suggestions may be in order for this recipe. First, the chops should be sprinkled with a good sized pinch of salt before cooking. Maybe a few twists from the pepper mill might be a good idea as well. [Editor's note: The recipe was updated on 8/20/2002 as a result of this comment.] I recomend using pineapple chunks in their own juice rather than the sweetened ones. Finally, cut back slightly on the amount of cornstarch so the gravy doesn't come out quite so thick.

tgobbi August 14, 2002

If I hadn't prepared supper myself, I would have sworn I was eating in some wonderful restaurant! What a wonderful combination of flavors! I used 1" boneless loin pork chops but unfortunately, I didn't have any chili sauce on hand, so I added a couple tablespoons of ketchup in its place. I used dark brown sugar and just a touch more than requested. I have to say I loved the raisins in ths dish! I used the extra plump and juicy ones and I will add even more next time! Since I was dining alone I didn't bother to complete the meal with side dishes, but I would recommned rice and steamed green beans with slivered almonds to accompany this wonderful dish! Thank you so much Papergoddess, for posting this wonderful recipe for us to share!

Bev December 11, 2002

Ah, does life get much better? Delicious AND easy to prepare! Just my sort of recipe! I used a Thai garlic chili pepper sauce and got a great pepper 'bite'. I used just a bit more cornstarch because I wanted a thicker sauce to stay on the chicken rather than running off and it worked great. Served over jasmine rice and my wife and I both loved it. Thanks, PG, for finding this recipe.

Rick Young June 24, 2003