Grilled Hawaiian Pork Chops
These aren't your run-of-the-mill pork chops. Grilling pineapple brings out the sweetness and adds a whole new layer of flavor to the chops.
- Serves: 6 persons
- 1can pineapple slices
- ½cup soy sauce
- ⅓cup vegetable oil
- ¼cup minced onion
- 2cloves garlic (minced)
- 1tablespoon brown sugar
- 6pork chops (each 1-inch thick)
Step 1Gather the ingredients.
Step 2Drain 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.
Step 3Place pork chops and pineapple slices in a large resealable bag. Pour marinade mixture over the top. Seal bag and refrigerate for 2 hours.
Step 4Preheat 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.
Step 5Oil 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.
Step 6During 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.
Step 7Top 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.