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Teriyaki Pineapple & Pork Chops

 Teriyaki Pineapple & Pork Chops
Pork chops are wonderful on the grill. Adding the pineapple and teriyaki makes it even better! It reminds me of Hawaii!—Alaina Showalter, Clover, South Carolina
4 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1 cup unsweetened pineapple juice
  • 4 bone-in pork loin chops (8 ounces each)
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 fresh pineapple
  • 1/2 cup teriyaki sauce
  • 1 package (9 ounces) fresh baby spinach

Directions

  • Place pineapple juice in a large resealable plastic bag; add pork
  • chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
  • Drain and discard marinade. Combine the rosemary, garlic powder, salt
  • and pepper; sprinkle over chops.
  • Peel and core pineapple; cut into eight spears. Grill chops and
  • pineapple, covered, over medium heat for 4-5 minutes on each side or
  • until a thermometer reads 145° and pineapple is tender, basting
  • occasionally with teriyaki sauce. Let meat stand for 5 minutes
  • before serving.
  • Arrange spinach on a serving platter; serve with pineapple and chops.

2 of 2

Teriyaki Pineapple & Pork Chops (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1-1/2 cups spinach and 2 pineapple spears equals 433 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,644 mg sodium, 24 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.