Teriyaki Pineapple & Pork Chops
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
YIELD: 4 servings.
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
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
-
1.
Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
-
2.
Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
-
3.
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.
-
4.
Arrange spinach on a serving platter; serve with pineapple and chops.
Nutrition Facts
1 each: 433 calories, 19g fat (7g saturated fat), 111mg cholesterol, 1644mg sodium, 24g carbohydrate (17g sugars, 3g fiber), 41g protein.
© 2024 RDA Enthusiast Brands, LLC