Teriyaki Pork Chops with Grilled Pineapple Slices
Instructions:
Many fruits go well with pork, but pineapple certainly tops the list. Before grilling, the pork chops are marinated in a Polynesian-style mixture that deliciously complements the pineapple. 1â„3 cup soy sauce 2 tablespoons plus 1â„4 cup packed brown sugar 2 green onions, chopped 2 tablespoons grated, peeled fresh ginger 4 pork loin chops, 3â„4 inch thick (6 to 8 ounces each) 1 small pineapple
Makes 4 main-dish servings. Prep: 15 minutes plus marinating Grill: 20 minutes
- Prepare outdoor grill for direct grilling over medium heat.
- In 13" by 9" baking dish, combine soy sauce, 2 tablespoons brown sugar, green onions, and ginger. Add chops, turning to coat. Let stand 20 minutes at room temperature to marinate.
- Meanwhile, cut off crown and stem end from pineapple. Stand pineapple upright and cut off rind and eyes. Then place pineapple on its side and cut crosswise into 1â„2-inch-thick slices. Sprinkle pineapple slices with remaining 1â„4 cup brown sugar.
- Place pineapple on grill and cook, turning slices occasionally, until browned on both sides, 15 to 20 minutes.
- After pineapple has cooked 10 minutes, place chops on grill and cook, turning occasionally and brushing with remaining teriyaki mixture halfway through cooking, until chops are browned on both sides and juices run clear when center is pierced with tip of knife, about 10 minutes. Serve chops with grilled pineapple slices.