Pineapple and pork are a great combo. Besides boosting taste, pineapple juice has the magical ability to tenderize meat. Use juice from a can of crushed pineapple for the marinade, then add the fruit to our Pineapple & Lettuce Slaw. It’s a perfect accompaniment to the chops.
- 1/2 cup pineapple juice , or juice only from 398-mL can crushed pineapple
- 1/4 cup teriyaki sauce
- 1 tbsp hot chili-garlic sauce
- 2 tsp grated fresh or bottled minced ginger
- 6 bone-in, centre-cut pork chops , preferably 1-in. thick
- 1/2 cup chopped fresh coriander , optional
- In a small bowl, whisk pineapple juice with teriyaki, chili-garlic sauce and ginger. Using a sharp knife, nick edges of chops so they won’t curl up during grilling.
- Pierce chops in several places. Place in a large plastic bag and pour in pineapple marinade. Push meat down into marinade, then squeeze out as much air as you can from bag. Seal tightly with an elastic band as close to meat as possible. Place bag in a bowl and refrigerate at least 4 hours, but preferably overnight.
- When ready to barbecue, lightly oil grill and heat barbecue to medium. Remove chops from marinade and place on grill. Save marinade. Barbecue with lid closed 5 to 7 minutes, then brush tops with marinade. Discard remaining marinade. Turn chops over and continue grilling until springy when pressed, 4 to 7 more minutes. Place pork on a large platter and sprinkle with coriander.
Nutrition (per serving)
- 25 g,
- 3.7 g,
- 8 g,
- 396 mg.