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Flavorful Grilled Pineapple Teriyaki Pork Chops

grilled pineapple teriyaki pork chops - featured image
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Juicy, smoky grilled pork chops with a sticky-sweet pineapple teriyaki glaze that balances tropical sweetness and savory depth. Perfect for quick weeknight dinners or summer cookouts.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 cup fresh pineapple, diced or sliced
  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • Freshly ground black pepper, to taste
  • 2 stalks green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (optional, for garnish)

Instructions

  1. Prepare the marinade by whisking together soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil (if using) in a medium bowl until sugar dissolves.
  2. Place pork chops in a shallow dish or resealable bag and pour half the marinade over them. Coat evenly and refrigerate for at least 30 minutes, up to 4 hours.
  3. Cut fresh pineapple into 1-inch chunks or slices. Toss lightly with a pinch of black pepper and a drizzle of reserved marinade.
  4. Preheat grill to medium-high heat (about 400°F / 200°C) and oil the grates lightly.
  5. Grill pork chops for 4-5 minutes per side. During the last 3 minutes, baste with reserved marinade every minute to build a sticky glaze. Avoid excessive flipping.
  6. While pork chops rest, grill pineapple chunks or slices for 2-3 minutes per side until caramelized and smoky.
  7. Remove pork chops from grill and let rest covered loosely with foil for 5 minutes to redistribute juices.
  8. Serve pork chops with grilled pineapple on top or alongside. Garnish with sliced green onions and sesame seeds.

Notes

Marinate pork chops for at least 30 minutes but no more than 4 hours to avoid mushy texture. Use a meat thermometer to ensure internal temperature reaches 145°F (63°C). Baste frequently during grilling to build a sticky glaze. Let pork chops rest 5 minutes after grilling to lock in juices. If glaze burns, move chops to cooler part of grill or reduce heat. Frozen pineapple can be used if fresh is unavailable; pat dry before grilling. For gluten-free, substitute soy sauce with tamari or coconut aminos.

Nutrition

Keywords: grilled pork chops, pineapple teriyaki, grilled pineapple, easy dinner, summer BBQ, juicy pork chops, teriyaki glaze, quick recipe

Find it online: https://clunkcook.com/flavorful-grilled-pineapple-teriyaki-pork-chops-easy-recipe-for-juicy-charred-glaze/