Teriyaki Pineapple & Pork Chops Recipe

5 4 5
Teriyaki Pineapple & Pork Chops Recipe
Teriyaki Pineapple & Pork Chops Recipe photo by Taste of Home
Publisher Photo

Teriyaki Pineapple & Pork Chops Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 the pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain pork chops and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
Peel and core the pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce.
Arrange spinach on a serving platter; top with pineapple and chops. Yield: 4 servings.
Originally published as Teriyaki Pineapple & Pork Chops in Taste of Home August/September 2009, p71

Nutritional Facts

1 each: 433 calories, 19g fat (7g saturated fat), 111mg cholesterol, 1644mg sodium, 24g carbohydrate (17g sugars, 3g fiber), 41g protein.

  • 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
  1. Place pineapple juice in a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain pork chops and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
  2. Peel and core the pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce.
  3. Arrange spinach on a serving platter; top with pineapple and chops. Yield: 4 servings.
Originally published as Teriyaki Pineapple & Pork Chops in Taste of Home August/September 2009, p71

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Reviews forTeriyaki Pineapple & Pork Chops

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klandrews84 User ID: 7066576 144645
Reviewed Dec. 15, 2013

"Delicious. Definitely a keeper"

MY REVIEW
administrator User ID: 1996148 181666
Reviewed Aug. 21, 2012

"This was very easy and delicious. My husband and two daughters all liked it. Wasn't sure about the grilled pineapple, but it was very good. Just enough flavor from the rosemary and other spices. Will definitely make again."

MY REVIEW
kjegbert23 User ID: 3390779 167221
Reviewed Apr. 17, 2012

"I'm usually not a fan of teriyaki pork chops, but this recipe is really good. We served this to some guests for Sunday lunch and they all enjoyed this recipe. I did substitute basil for rosemary and it was good."

MY REVIEW
spronovo User ID: 3118526 114579
Reviewed Jun. 14, 2011

"Great flavour for the pork chops, grilled pineapple on the side was a perfect pairing."

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