Grilled Pineapple Pork Chops Food

GRILLED PINEAPPLE PORK CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup of the juice for marinade.
• Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting.
• Let meat marinate for at least 3 hours.
• Grill pork chops on medium heat for 8 minutes on each side.
• Grill pineapple for a total of 5 minutes.
• Baste both pork and pineapple with reserved marinade.
• Place one or two pineapple slices on each pork chop.

PINEAPPLE GRILLED PORK CHOPS

Steps:

• Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

GRILLED PINEAPPLE PORK CHOPS

Steps:

• In a 2-cup measuring cup, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 2/3 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill, uncovered, over medium heat for 4 minutes on each side or until a thermometer reads 145°. Remove from heat and keep warm. Place pineapple slices on grill. Baste pineapple with reserved marinade. Grill 2-3 minutes on each side or until browned Let meat stand for 5 minutes before serving. Place a pineapple slice on each chop.

PINEAPPLE PORK CHOPS

Steps:

• In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade and set aside for basting.
• Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings.
• Preheat grill to 350 degree F. Rub grates with oil.
• Remove pork chops from marinade. Shake off excess. Place on grill and grill 5-8 minute per side. Brush with reserved marinated several times while grilling.
• While pork is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
• Remove pork chops from grill when internal temperature reaches 145 degrees F. Cover with tinfoil and let rest 10-15 minutes. Then top with pineapple slices and serve.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

GRILLED PORK CHOPS WITH PINEAPPLE-TURMERIC GLAZE

Steps:

• Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to 3/4 cup, 10-15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.
• Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°F, 1-4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

GRILLED PORK CHOPS WITH PINEAPPLE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce, garlic and reserved pineapple juice; add pork chops. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, uncovered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, combine sugar and cinnamon; sprinkle over both sides of pineapple rings. Grill for 1-2 minutes on each side or until browned. Serve with pork.

GRILLED PORK WITH PINEAPPLE CHUTNEY

Steps:

• Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
• While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
• Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

GRILLED PORK CHOPS WITH PINEAPPLE

Steps:

• Whisk together first 8 ingredients (pineapple juice - dry mustard).
• Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
• Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
• Prepare grill.
• Discard marinade from chops.
• Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
• Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.

GRILLED BBQ PORK CHOPS WITH PINEAPPLE

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup sauce for serving with the cooked chops.
• Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
• Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.