How does your mouth feel about a vacation to Hawai’i? These sweet grilled pork chops with pineapple taste like they came right off a beach somewhere warm and beautiful, even if you’re currently snowed in and hunkered down in a sweatshirt until April. If you’re tired of pork with apples or applesauce, this is a nice twist on the pork-and-fruit theme.
The marinade here ramps up the pineapple flavor and also adds a nice hint of complimentary spices on the pork chops. And even if you leave out the optional honey, grilling the pineapple gives you a delicious caramelized sweetness.
While you’ve got the grill out, some grilled bell peppers (any color) would make a tasty vegetable side for these chops. Alternately, try them over cauliflower “rice” or with a fresh crunchy salad: maybe some fruity coleslaw to keep the fruit theme going strong.
Pineapple Pork Chops Recipe
Protein: 19g / %
Carbs: 37g / %
Fat: 8g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 big pork chops;
- 4 big slices of fresh pineapple, cut into 1-inch chunks;
Ingredients for the marinade
- ½ cup coconut aminos;
- ¼ cup raw honey; (optional)
- 2 tbsp. apple cider vinegar;
- 1 tbsp. minced ginger;
- ½ cup fresh pineapple juice;
- ¼ cup water;
- 2 tbsp. minced garlic;
- In a small bowl, whisk the marinade ingredients together.
- Place the pork chops and marinade in a marinating container and refrigerate for at least 3 hours.
- Remove the pork chops from marinade but do not discard the marinade.
- Pour the remaining marinade into a saucepan. Bring to a boil, then reduce to a simmer and cook for about 4 minutes.
- Preheat your grill to a medium-high heat.
- Cook the pork chops on the preheated grill, about 5 minutes per side, brushing with the marinade the whole time.
- Add the pineapple chunks to the grill and cook for 3 to 4 minutes, flipping them halfway through.
- Serve the pork chops with the cooked pineapple on top.