Grilled Hawaiian Pork Chops & Pineapple

Name: Grilled Hawaiian Pork Chops & Pineapple
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 package boneless pork chops; 1 pineapple; 3/4 cup low sodium soy sauce; 1/2 cup cup water; 1 tbsp sesame oil; 1/3 cup brown sugar, packed; 1/4 tsp ground ginger; 1/2 tsp crushed red pepper flakes; 3 large cloves garlic, minced or pressed; 2 tbsp ketchup; 1/2 cup pineapple juice

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

Feb 11 - 10m cook

Prep time:

15m (plus overnight for marinade)

Cook time

10m

Total time

25m

Makes

4-6pp

Ingredients
Instructions

boneless pork chops

1 package

pineapple

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

Whisk the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic, ketchup and pineapple juice until well combined.

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.

Add 2 cups of liquid to the drip tray. Preheat your Kenyon Grill to medium high heat.

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.

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.