Grilled Hawaiian Pork Chops

Hawaiian Pork Chops on the grill
Regarding BBQ, Inc.
Prep: 10 mins
Cook: 18 mins
Marinate: 2 hrs
Total: 2 hrs 28 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
190 Calories
15g Fat
6g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 190
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 1190mg 52%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 8g
Vitamin C 7mg 36%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are looking to try something different for dinner, this recipe for grilled Hawaiian-flavored pork chops is a nice change from the ordinary. These pork chops get a blast of flavor and an extra dose of sweetness from the grilled pineapple. (Grilling pineapple brings out the sweetness and adds a whole new layer of flavor.) Both the pork chops and the pineapple slices are marinated in a mixture of soy sauce, onion, garlic, and brown sugar to infuse the sweet and salty flavors into the meat and fruit. This results in grilled pork chops and pineapple slices with a nice depth of flavor.

Ingredients

  • 1 (20-ounce) can sliced pineapple

  • 1/2 cup soy sauce

  • 1/3 cup vegetable oil, more for the grill

  • 1/4 cup minced onion

  • 2 cloves garlic, minced

  • 1 tablespoon brown sugar

  • 6 (1-inch thick) boneless pork chops

Steps to Make It

  1. Gather the ingredients.

  2. Drain the pineapple slices, reserving 1/4 cup of the juice in a large measuring cup. Add soy sauce, 1/3 cup vegetable oil, onion, garlic, and brown sugar and stir to combine.

  3. Place pork chops and pineapple slices in a large resealable bag. Pour marinade mixture over the top. Seal bag and refrigerate for 2 hours.

  4. Preheat a grill to medium-high (400 F to 425 F). Remove the pork and the pineapple from the marinade and let come to room temperature. Meanwhile, transfer the marinade to a small saucepan and bring to a boil over high heat. Reduce the heat to medium and continue to boil, stirring occasionally for 5 minutes. Remove from the heat and set aside.

  5. Oil the grill grates. Grill the pork chops, turning and basting halfway through cooking, about 12 minutes total, or until the internal temperature reaches 145 F. Reserve any remaining marinade for the table.

  6. During the last few minutes of cooking, place the pineapple slices on the grill and cook for 2 to 3 minutes or until browned on the surface.

  7. Top the pork chops with the pineapple slices and remove from the grill. Tent lightly with foil, and let rest 5 minutes before serving with the reserved marinade.

Tips

  • Because the marinade has pineapple juice and brown sugar in it, you may get a flare-up or two when grilling. Keep an eye on the grill when cooking, and move the pork away from the flame if a flare-up occurs.
  • Pineapple has a lot of water in it, which will cause the fruit to become very hot when cooked, so make sure you allow it to cool down a bit before eating.
  • Serve with steamed rice and green beans for a complete and delicious meal.