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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.

2 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

1 can (8 ounces) DOLE® Pineapple Slices in 100% Pineapple Juice
1/2 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 teaspoons brown sugar
2 teaspoons sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
2 garlic cloves, minced
2 boneless butterflied pork chops (1/2 inch thick and 5 ounces each)
1 teaspoon sugar
1/4 teaspoon ground cinnamon

Directions

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°.

2 of 2

Grilled Pork Chops with Pineapple (continued)

Directions (continued)

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.
Yield: 2 servings.

Nutrition Facts: 1 pork chop with 2 pineapple rings equals 266 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 230 mg sodium, 19 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.