Grilled pineapple pork chops are delicious. The ingredients for the marinate blend together really well. The pineapple seems to add the perfect sweetness to the recipe; whereas, the soy sauce balances it out. I like to serve these up on a Saturday afternoon. They are always a hit.
There are a few options and tips to the recipe. You can use either pork chops with the bone or a butterfly chop. I tend to prefer the butterfly chops as they are meatier and a little more juicy. Do not overcook the chops. I usually make a small cut in the thickest part with a sharp knife. If the meat is white, they are done. There is nothing worse than a dry pork chop.
It is best to use the pineapple in the can as you will want the syrup for the marinate. If you are going to use whole pineapples, you will have to add pineapple juice. You can still use a little bit of juice no matter which method you use if you want a little more sauce. If you want the marinate a little sweeter, you can add a bit of sugar or sweet soy sauce.
Marinating overnight is best, but you can get away with about 3 hours. I usually marinate the pork chops in a sealed container so I can shake them to ensure they are completely covered with the sauce. I also take the container out of the fridge every three to four hours and give it a shake.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 4 pork chops
- 1 can of chopped pineapples (234 grams), undrained
- 1/4 cup of chopped celery leaves or Chinese celery
- 1/2 cup of spring onions, chopped
- 3 tbsp of soy sauce
- 2 cloves of garlic, minced
- pepper to taste
- 1 tbsp of corn starch diluted in 1 tbsp of water
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- Servings: 4
- Time: 4 hours
- Level: Moderate
- Cuisine: American
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Combine the pineapple, Chinese parsley, soy sauce, spring onions, garlic, and pepper in a container. Place the pork chops in and seal the container. Rock and shake it well to ensure the chops are fully covered with the marinate. Put it in the fridge for 6 to 8 hours (overnight is preferred).
- Remove the chops from the marinate. Place them on a grill and cook them to your preferred doneness.
- While the chops are cooking, place the remaining marinate in a saucepan. Continuously stir over medium high heat until it reaches a boil. Pour in the diluted corn starch while continuing to stir. When the sauce thickens, turn off the heat and set it aside.
- Remove the the chops from the grill, place them on a plate, and spoon some of the sauce over the top. Serve them up with your favorite side dish. Enjoy your grilled pineapple pork chops.
