featured in Recipes

kenyonteam

Grilled Hawaiian Pork Chops & Pineapple

Incredibly tender pork chops will make your mouth water with sweet and tangy Hawaiian sauce and juicy warm pineapple!

Feb 11 - 10m cook

sharemore

Prep time:

15m (plus overnight for marinade)

Cook time

10m

Total time

25m

Makes

4-6pp

boneless pork chops
1 package
pineapple
1

Marinade:

low sodium soy sauce
3/4 cup
cup water
1/2 cup
sesame oil
1 tbsp
brown sugar, packed
1/3 cup
ground ginger
1/4 tsp
crushed red pepper flakes
1/2 tsp
garlic, minced or pressed
3 large cloves
ketchup
2 tbsp
pineapple juice
1/2 cup
1
Whisk the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic, ketchup and pineapple juice until well combined.
2
Pour the marinade over the pork chops and let them sit overnight or if you're in a pinch, 20 minutes before grilling will do.
3
Add 2 cups of liquid to the drip tray. Preheat your Kenyon Grill to medium high heat.
4
Place the meat and pineapple rings on the grill. Grill them for 4-5 minutes on each side. Rotate them a little bit midway through each side if you want a nice crosshatch grill mark.
5
Once the internal temperature reaches 145 degrees remove them from the grill and enjoy!

TIP

How to Cut and Peel a Pineapple: 1. Cut off the top and bottom of the pineapple using a sharp chef's knife. 2. Stand the fruit upright and cut off the skin, following the curve of the fruit. Remove any remaining hard brown spots, or "eyes," with a paring knife. 3. Slice the peeled pineapple crosswise into rounds. Use a small round cookie cutter or melon baller to punch out the core of each slice.

TIP

Serve with jasmine rice and grilled asparagus.

Stay in the know and never miss a recipe

Get recipes, cooking tips, tricks and promotional offers delivered directly to your inbox.

We’ll never share your email address or spam you.