Best Grilled Pork Chops With Pineapple Recipes

PINEAPPLE PORK CHOPS

Steps:

• In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade and set aside for basting.
• Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings.
• Preheat grill to 350 degree F. Rub grates with oil.
• Remove pork chops from marinade. Shake off excess. Place on grill and grill 5-8 minute per side. Brush with reserved marinated several times while grilling.
• While pork is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
• Remove pork chops from grill when internal temperature reaches 145 degrees F. Cover with tinfoil and let rest 10-15 minutes. Then top with pineapple slices and serve.

BEST GRILLED PINEAPPLE PORK CHOPS

Steps:

• In a bowl, mix together plum sauce, pineapple juice, ginger, rice vinegar and salt.
• Set aside 1/4 cup of the sauce and put it in the fridge.
• Pour the remaining sauce in a shallow glass pan. Add the pork chops and turn them to coat well. Cover with saran-wrap and let marinate in the fridge for 1 hour. (You can prepare the pork chops until this step and cover them and put in the fridge until the next day).
• Preheat the bbq to medium heat. Ligthly oil the grill and put the pork chops and baste with the marinade. Close the cover and cook for about 10 minutes or until that the pork chops are browned but lightly pink inside. (turn the pork chops and baste with marinade at mid cooking).
• While the pork chops are cooking, put the pineapple slices on the grill of bbq and cook for about 2 minutes on each side or until that they have marks. Serve the pork chops with pineapple slices.

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

GRILLED PORK CHOPS WITH PINEAPPLE

Steps:

• Whisk together first 8 ingredients (pineapple juice - dry mustard).
• Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
• Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
• Prepare grill.
• Discard marinade from chops.
• Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
• Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.

GRILLED PINEAPPLE PORK CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup of the juice for marinade.
• Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting.
• Let meat marinate for at least 3 hours.
• Grill pork chops on medium heat for 8 minutes on each side.
• Grill pineapple for a total of 5 minutes.
• Baste both pork and pineapple with reserved marinade.
• Place one or two pineapple slices on each pork chop.

GRILLED PINEAPPLE PORK & VEGETABLES

Steps:

• Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE

Steps:

• Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
• Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.

MARINATED PINEAPPLE PORK CHOPS

Steps:

• In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
• Prepare an outdoor grill for high heat, and lightly oil grate.
• Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.

GRILLED PORK WITH PINEAPPLE CHUTNEY

Steps:

• Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
• While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
• Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA

Steps:

• Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
• When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
• Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
• Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.