Grilled Pork Pineapple
Elevate your backyard cookout with this sweet and savory Grilled Pork Pineapple recipe, a tropical-inspired dish that's as flavorful as it is easy to make. Succulent pork chops are marinated in a bold mixture of soy sauce, honey, garlic, ginger, and lime juice, infusing them with a perfect balance of smoky and tangy notes. Juicy slices of fresh pineapple are grilled to caramelized perfection, adding a naturally sweet and slightly smoky complement to the pork. The quick marinade comes together in minutes, and the cooking process is simple yet impressive, making this recipe perfect for weeknight dinners or summer gatherings. Garnished with a sprinkle of fresh cilantro, this dish pairs beautifully with a side of rice or a light salad, delivering a tropical taste of paradise with every bite.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 whole Pineapple (fresh, peeled, and cored)
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
In a medium mixing bowl, prepare the marinade by whisking together the soy sauce, honey, minced garlic, grated ginger, lime juice, olive oil, salt, and black pepper.
Place the pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
While the pork is marinating, slice the pineapple into rings or large chunks for grilling. Set aside.
Preheat your grill to medium-high heat (approximately 375°F to 400°F). If using a charcoal grill, ensure the coals are evenly distributed and glowing red.
Remove the pork chops from the marinade, letting any excess drip off. Reserve the marinade to use as a basting sauce during grilling.
Place the pork chops on the preheated grill. Cook for about 4-5 minutes per side, basting occasionally with the reserved marinade. Cook until the internal temperature reaches 145°F (63°C) using a meat thermometer.
While the pork chops are grilling, add the pineapple slices to the grill. Cook for 2-3 minutes per side, or until the pineapple has nice grill marks and is slightly caramelized.
Once the pork chops are cooked, remove them from the grill and let them rest for 5 minutes to retain their juices.
Plate the pork chops and grilled pineapple slices together. Garnish with chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 125.3 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2812 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
