PINEAPPLE GRILLED PORK CHOPS
These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.
Provided by jhopkins
Categories World Cuisine Recipes Asian
Time 8h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 26 g, Cholesterol 124 mg, Fat 12.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 999.5 mg, Sugar 23.7 g
GRILLED PINEAPPLE PORK & VEGETABLES
Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.
Nutrition Facts :
GRILLED FLATBREAD WITH PORK AND PINEAPPLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush a baking sheet with olive oil. Place the pizza dough on the pan and turn to coat with the oil; set aside to bring to room temperature.
- Slice the pork lengthwise down the center almost all the way through, then open like a book and flatten with your hands. Season the pork with salt and pepper and brush all over with 2 tablespoons teriyaki glaze. Brush the pineapple and onion slices with olive oil and season lightly with salt and pepper.
- Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill and the pork on the other side. Grill the pineapple and onion until tender and lightly charred, 2 to 3 minutes per side; transfer to a plate. Grill the pork until cooked through, about 6 minutes per side; transfer to a cutting board.
- Stretch the pizza dough into a 9-by-12-inch rectangle on the baking sheet. Reduce the grill heat to low; place the dough directly on the grill and cook until puffed on top and charred on the bottom, 1 to 2 minutes. Flip and top with the cheese. Cover and cook until the crust is cooked through and the cheese is melted, 2 to 3 minutes. Transfer to a cutting board. Cut the pineapple and pork into bite-size pieces; scatter over the crust along with the onion. Drizzle with the remaining teriyaki glaze and sprinkle with the cilantro. Cut into pieces.
Nutrition Facts : Calories 690, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 102 milligrams, Sodium 1231 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 41 grams, Sugar 13 grams
GRILLED PORK CHOPS WITH PINEAPPLE-TURMERIC GLAZE
For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Chop Pork Pineapple Honey Mustard Grill/Barbecue Grill Summer
Yield 4 servings
Number Of Ingredients 10
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
I came across this recipe in Sunset Magazine (June 2005) while looking for interesting and a bit different summer grilling recipes. I think it will be delicious with a cold rice salad with cheesecake or ice cream sundaes for dessert.
Provided by ellie_
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 348.3, Fat 18, SaturatedFat 5.4, Cholesterol 75, Sodium 1077.4, Carbohydrate 21.9, Fiber 2.2, Sugar 15.1, Protein 25.5
GRILLED PORK TENDERLOIN & VEGGIES
There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding its marinade. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing., Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables.
Nutrition Facts : Calories 446 calories, Fat 21 g fat (4 g saturated fat), Cholesterol 126 mg cholesterol, Sodium 465 mg sodium, Carbohydrate 17 g carbohydrate (9 g sugars, Fiber 4 g fiber), Protein 47g protein.
GRILLED ROASTED VEGETABLES WITH PINEAPPLES
This is a great tasting way to get in your veggie. It is very easy to play with this recipe and make it your own.
Provided by seesko
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoroughly, then drain all liquids.
- Grilled:.
- Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
- Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done).
- Oven: Place vegetables in roasting pan. Bake at 350°F Stir every 10 minutes until tender.
Nutrition Facts : Calories 143.5, Fat 7, SaturatedFat 1, Sodium 5.9, Carbohydrate 20.3, Fiber 2.3, Sugar 12.7, Protein 2
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