Sweet & Spicy Grilled Pineapple Pork Chops Recipe
Sweet & Spicy Grilled Pineapple Pork Chops
You can use bone-in chops instead, but the grilling time may be a bit longer.
Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Serves: 4
Ingredients
- 2 pounds boneless, center-cut pork chops
- Salt and pepper, to taste
- 1 can (20 oz.) sliced pineapple, juice reserved
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 tbsp. brown sugar
- 1⁄4 tsp. ground ginger
- 1⁄4 tsp. garlic powder
- 1⁄8 tsp. crushed red pepper flakes
- Scallions (optional)
Directions
- Preheat grill to medium-high. Pat pork dry; season generously with salt and pepper. Pat dry 8 of the pineapple rings.
- As grill heats, make glaze. In small saucepan or skillet, combine ½ cup pineapple juice with soy sauce through red pepper flakes. Bring to boil over medium-high heat and cook, stirring frequently, until thick and shiny, 3–5 minutes. Set aside.
- Oil grill grate. Set pork and pineapple rings on grill. Grill, covered, until nicely marked, about 5 minutes. Turn; baste cooked side of pork with glaze. When pork reaches desired doneness (safe internal temperature of 145°F), remove from grill. Baste other side with glaze. Serve immediately, topped with 2 grilled pineapple rings per chop. Serve with scallions and remaining glaze, if you like. Refrigerate any leftovers.
Serves: 4
Ingredients
- 2 pounds boneless, center-cut pork chops
- Salt and pepper, to taste
- 1 can (20 oz.) sliced pineapple, juice reserved
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 tbsp. brown sugar
- 1⁄4 tsp. ground ginger
- 1⁄4 tsp. garlic powder
- 1⁄8 tsp. crushed red pepper flakes
- Scallions (optional)
Directions
- Preheat grill to medium-high. Pat pork dry; season generously with salt and pepper. Pat dry 8 of the pineapple rings.
- As grill heats, make glaze. In small saucepan or skillet, combine ½ cup pineapple juice with soy sauce through red pepper flakes. Bring to boil over medium-high heat and cook, stirring frequently, until thick and shiny, 3–5 minutes. Set aside.
- Oil grill grate. Set pork and pineapple rings on grill. Grill, covered, until nicely marked, about 5 minutes. Turn; baste cooked side of pork with glaze. When pork reaches desired doneness (safe internal temperature of 145°F), remove from grill. Baste other side with glaze. Serve immediately, topped with 2 grilled pineapple rings per chop. Serve with scallions and remaining glaze, if you like. Refrigerate any leftovers.
| Amount per serving | |
|---|---|
| Calories | 520 |
| Total Fat | 21g |
| Saturated Fat | 7g |
| Cholesterol | 155mg |
| Sodium | 640mg |
| Total Carbohydrate | 34g |
| Dietary Fiber | 1g |
| Sugars | 28g |
| Protein | 48g |