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.
BEST GRILLED PINEAPPLE PORK CHOPS
A favorite for the bbq. Taken in a magazine from Quebec (Coup de Pouce) There is 1 hour for the marinade time.
Provided by Boomette
Categories Pineapple
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix together plum sauce, pineapple juice, ginger, rice vinegar and salt.
- Set aside 1/4 cup of the sauce and put it in the fridge.
- Pour the remaining sauce in a shallow glass pan. Add the pork chops and turn them to coat well. Cover with saran-wrap and let marinate in the fridge for 1 hour. (You can prepare the pork chops until this step and cover them and put in the fridge until the next day).
- Preheat the bbq to medium heat. Ligthly oil the grill and put the pork chops and baste with the marinade. Close the cover and cook for about 10 minutes or until that the pork chops are browned but lightly pink inside. (turn the pork chops and baste with marinade at mid cooking).
- While the pork chops are cooking, put the pineapple slices on the grill of bbq and cook for about 2 minutes on each side or until that they have marks. Serve the pork chops with pineapple slices.
PINEAPPLE GRILLED PORK CHOPS
Received this in an email, sounds so good! Posting for safe keeping and to share with everyone! *marinating overnight not included in prep/cook time.*
Provided by AZPARZYCH
Categories Pineapple
Time 25m
Yield 4 serving(s)
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 430.4, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 1119.5, Carbohydrate 22.1, Fiber 1, Sugar 19.2, Protein 43.5
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 BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE
Fire up the grill and try something new. So zesty and easy to prepare, these Grilled Bone-in Pork Chops with Hawaiian Marinade are the perfect addition to weeknight dinners and backyard barbecues.
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
- Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.
MARINATED PINEAPPLE PORK CHOPS
This recipe has been a favorite in the Polzin family for a long time and makes a great summer grilling treat!
Provided by Rebecca Polzin
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
- Prepare an outdoor grill for high heat, and lightly oil grate.
- Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 21.8 g, Cholesterol 65 mg, Fat 10.7 g, Fiber 1 g, Protein 26.6 g, SaturatedFat 2.6 g, Sodium 765.3 mg, Sugar 18 g
GRILLED PINEAPPLE PORK CHOPS
Make and share this Grilled Pineapple Pork Chops recipe from Food.com.
Provided by Kaarin
Categories Pineapple
Time 21m
Yield 6 serving(s)
Number Of Ingredients 6
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.
GRILLED PORK CHOPS WITH PINEAPPLE
Let these chops marinate while you're at work. When you get home, you can have a hot meal ready in minutes! It's easy to see why this tasty Asian-flavored recipe is a hit with Barbara Lopshire of Holland, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 266 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
TROPICAL GRILLED PORK CHOPS
Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.
Provided by EVE11
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 6
Number Of Ingredients 19
Steps:
- With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
- Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
- To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
- Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
- Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
- Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 37.1 g, Cholesterol 37 mg, Fat 7.2 g, Fiber 2 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 928.4 mg, Sugar 33.6 g
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 Faxo
Number Of Ingredients 6
Steps:
- 1. 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. 2. Preheat an outdoor grill for medium heat, and lightly oil the grate. 3. 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 : ServingSize 1 bowl, Calories 295 cal
GRILLED PORK WITH PINEAPPLE CHUTNEY
Simple, sweet, and spicy dish with pineapple and pork.
Provided by CityBornSouthern Living
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g
PINEAPPLE PORK CHOPS
Tender, juicy grilled pork chops that are marinated in a sweet brown sugar marinade. Then topped with a grilled pineapple ring.
Provided by Julie Evink
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308 kcal, Carbohydrate 24 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 895 mg, Sugar 22 g, ServingSize 1 serving
GRILLED PINEAPPLE PORK CHOPS
This is my favorite way to grill pork chops. The meat turns out so moist and tender when it's fixed like this. Usually, I serve the chops with fresh corn on the cob or green beans and dinner rolls. Your family will love it!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 394 calories, Fat 15g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 808mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE PAPAYA RELISH
Categories Ginger Marinate Low Cal Backyard BBQ Pork Chop Grill Chill Grill/Barbecue Soy Sauce Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make marinade:
- In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
- Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
- Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
- Serve pork chops with relish.
PINEAPPLE MARINATED PORK
From a George Foreman cookbook. I don't see why you couldn't use pork chops or chicken with this recipe. Note refrigeration time (OAMC!).
Provided by dicentra
Categories Pineapple
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in a flat glass dish.
- Combine the pineapple juice, cinnamon, ginger and salt. Pour over pork,.
- Cover and refrigerate 2-12 hours.
- Coat a grill with cooking spray and preheat for 5 minutes.
- Grill pork for 3 minutes. Top each tenderloin with a pineapple slice.
- Grill 2-3 minutes longer, or until done.
- Garnish each tenderloin with slivered almonds and cilantro.
Nutrition Facts : Calories 465.1, Fat 15.3, SaturatedFat 3.2, Cholesterol 147.4, Sodium 412.5, Carbohydrate 31.1, Fiber 3.6, Sugar 21.3, Protein 50.8
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- Make the brine by bringing all the brine ingredients except the ice cubes to a boil in a saucepan. After the brine boils and the salt and sugar have dissolved, add the ice cubes to help cool the liquid. Once the brine is cool, place the pork chops in a shallow baker or a zipper sealable plastic bag and pour the brine over the top. Let the pork chops sit in the brine in the refrigerator for 1 to 6 hours.
- Remove the pork chops from the brine, rinse them under cold water and pat them very dry with clean kitchen towels. Combine the spice rub ingredients and rub the mix into both sides of the pork chops. Let the chops rest at room temperature for 30 minutes while you pre-heat the grill to medium-high heat.
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- In a medium bowl, whisk together 3/4 cup pineapple juice, 1 cup pepper jelly, shallot, cilantro, 1/4 cup oil and 1 teaspoon salt.
- Place pork chops in a large, resealable plastic bag and pour in the pepper jelly mixture. Seal bag and refrigerate for at least 8 hours, or overnight.
- Remove pork from bag and discard marinade. Brush pork with remaining oil and season with remaining 1 teaspoon salt and pepper. Let stand at room temperature for 20-30 minutes. Preheat grill to medium heat.
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From readyseteat.ca
- Toss pork chops with 1 cup (250 mL) VH® Pineapple Jerk Sauce. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Preheat grill to medium-high heat; grease grate well with PAM® Cooking Spray. Grill pork chops for 5 to 7 minutes per side or until internal temperature registers 160°F (71°C) when meat thermometer is inserted into thickest part of pork chop and just blush of pink remains in centre. Let stand for 5 minutes.
- Meanwhile, grill pineapple slices, basting with remaining VH® Pineapple Jerk Sauce for 3 to 5 minutes per side or until lightly charred. Let cool slightly and dice.
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- Combine cilantro, pineapple juice, serrano (or jalapeño), honey, lime juice and 1/4 teaspoon each salt and pepper in a blender; puree until smooth. Reserve 1/4 cup for serving. Transfer the remaining mixture to a medium bowl and add pork chops. Turn to coat and let marinate for 5 minutes.
- Brush pineapple and onion slices with oil. Remove the pork from the marinade and sprinkle with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, flipping once, until an instant-read thermometer inserted in the thickest part of a chop registers 145 degrees F, 3 to 5 minutes per side. Grill the pineapple and onions, flipping once, until lightly charred, 4 to 5 minutes per side.
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