Monday, September 30, 2013

Pineapple Grilled Pork Chops

This is a very simple but flavorful marinade. I like this as a weeknight dinner. I can marinade the pork chops the night before. The marinade can be prepared in no time. Then for dinner the next night it is a quick easy meal. This is good served with some coconut rice and some fresh steamed veggies. Enjoy!

Pineapple Grilled Pork Chops
Serves Four

1/2 fresh pineapple packed in juice, drain and reserve juice
1/4 cup brown sugar
1/4 cup low sodium soy sauce
1/2 teaspoon minced garlic
4 pork chops (one inch in thickness)

  1. In a gallon size Ziplock bag combine pineapple juice, brown sugar, soy sauce and garlic. Close bag and shake bag until all ingredients are combined and brown sugar is dissolved.
  2. Add pork chops to bag of marinade. Refrigerate for about 12 hours turning bag occasionally.
  3. Lightly oil the grates on an outdoor grill on medium heat.
  4. Remove pork chops from marinade, discard excess marinade.
  5. Grill appox 5 minutes on each side of the pork chop. Pork should be cooked to an internal temperature of 145 degrees F for 15 seconds. After cooking the pork it should "rest" three minutes before being served.
  6. While the pork is cooking place slice pineapple and place slices on a lightly oiled grate. Cook pineapple until heated through and grill marks show....about five minutes.
  7. Top cooked pork with grilled pineapple.
  • If fresh pineapple packed in juice is unavailable use an 8 ounce can of pineapple slices  packed in juice or a fresh pineapple and 1/2 cup pineapple juice.
  • In 2011 the USDA lowered the final cooking temperature of pork chops from 160 degrees F to 145 degrees F. 
  • A guide to all safe cooking temperatures from the USDA is available at this link: