Pineapple Pork Chops
25 Comments
Posted: 02/09/23
Updated: 11/06/20
This post may contain affiliate links. Please read our disclosure policy.
These Pineapple Pork Chops are full of flavor and so easy, which makes them perfect for a quick dinner. Tender, juicy grilled pork chops that are marinated in a sweet brown sugar marinade. Then topped with a grilled pineapple ring.
Tender, juicy marinated pork chops topped with a grilled pineapple fresh off the grill is what is for dinner tonight! How amazing does that sound? It’s the perfection of summer dining in my opinion. I’m in love with grilled pineapple so this is a win!
Today I want to share with you this super yummy recipe. It’s easy, flavorful and keeps the chops so juicy and tender! Plus, it’s perfect for a week night dinner recipe! We love pairing it with Grilled Asparagus for entire meal on the grill.
This is a great recipe because you mix it up the night before and when you get home from work, toss everything on the grill. Easy-peasy right?
Why We Love Grilled Pork Chops with Pineapple!
- Juicy, tender pork chops from the easy marinade!
- The sweet pineapple pairs perfectly with the savory pork chops.
- Easy! Whip up the marinade in the morning, grill the pork chops at night and it’s simple recipe.
- Healthy! That’s right, a sweet pineapple ring with a pork chops that’s a lean read meat.
Ingredients Needed for Pineapple Pork Chops
- Pork chops – We used boneless pork chops about 3/4” – 1” thick.
- Pineapple rings – We used sliced canned pineapple rings, but you can also use fresh.
- Soy Sauce – Balances out the flavors and acts as a brine.
- Brown sugar – A light brown sugar works best.
- Seasonings – Garlic, ginger powder and black pepper
4 Steps to Make Pineapple Pork Chops!
- Marinade: Start by mixing the marinade. Then add the pork chops and refrigerate overnight or at least four hours.
- Grill: Remove the chops from the marinade, discard leftover marinade and grill, grilling the pineapple rings alongside.
- Serve: After grilling allow to rest and then serve topped with grilled pineapple.
These chops are tender and juicy! Marinated in a sweet brown sugar marinade and topped with a grilled pineapple ring. These are easy and so full of flavor!!!
Can I make these on the Stove Top?
These can also be made on the stove top in a grill pan if you don’t want to use a grill to prepare them.
All the steps are the same, we pull the pork chops out of the skillet, cover and let them rest while we grill the pineapple in the same skillet.
What should the internal temperature of a Pork Chop be?
The internal temperature of a pork chop should be about 145 degrees. A juicy pork chop will still be slightly pink in the middle.
Remember when the pork comes off the grill it will continue to cook for the next 5 minutes when covered in foil. If you wait until the meat is white all the way thru before removing it from the grill, it will be tasteless and dry.
If you’re doing a lot of grilling a good meat thermometer (this is my favorite –> Instant Read Thermometer) is a great piece of equipment to monitor the internal temperature of meat. You’ll get a ton of use from it. I use it when grilling plus inside when cooking on the stove top or oven!
Why do you let grilled meat rest?
Allow the meat to rest covered in foil after grilling. The meat will continue to cook for 5-10 minutes and more importantly the juices will redistribute into the meat. This makes the chop moist and tender!
How to Store Leftovers
Store any leftovers in a airtight container in the refrigerator for up to three days.
Expert Tips!
- Choose a thicker cut of pork chops, I prefer them to be between 3/4” – 1” thick.
- Marinade or brine the chops for at least four hours, preferably overnight.
- Remove the meat from the refrigerator and allow it to come to room temperature before putting it on the grill about 20-30 minutes. I pull them out of the refrigerator while I’m prepping the rest of the meal.
- To grill the best pork chops grill them over medium heat on the grill. You want good grill marks, too low and they just steam. Too high and with a sweet marinade like this it will cause a flame up. You want your grill temperature to be 350 degrees.
- Don’t poke or stab the meat when flipping, all the juices will pour right out resulting in dry meat.
Servings Suggestions
Serve these pork chops over a bed of rice with grilled green beans.
A few more great ideas is to serve them with baked beans and grilled corn on the cob!
If you’re looking for a great side dish to serve alongside these chops, I served them with my recipe for Seasoned Potatoes on the Smoker. I love how the fluffy potatoes and sweet sauce with the tender pork, it’s the perfect combination, YUM!
Looking for more great pork chop recipes on the grill?
- Grilled BBQ Pork Chops
- Grilled Ranch Pork Chops
- The BEST Grilled Pork Recipes!
- Grilled Boneless Pork Chops
Shop Our Spices
Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Pineapple Pork Chops
Tender, juicy grilled pork chops that are marinated in a sweet brown sugar marinade. Then topped with a grilled pineapple ring.
Ingredients
- 8 ounces pineapple rings can, juice drained and reserved
- ¼ cup light brown sugar
- ¼ cup soy sauce
- ¼ teaspoon garlic powder
- ½ teaspoon ginger powder
- ⅛ teaspoon ground black pepper
- 4 boneless pork chops 3/4'' – 1'' thick
Instructions
- In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade and set aside for basting.
- Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings.
- Preheat grill to 350 degree F. Rub grates with oil.
- Remove pork chops from marinade. Shake off excess. Place on grill and grill 5-8 minute per side. Brush with reserved marinated several times while grilling.
- While pork is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
- Remove pork chops from grill when internal temperature reaches 145 degrees F. Cover with tinfoil and let rest 10-15 minutes. Then top with pineapple slices and serve.
Tips
Stove Top Preparation
These can also be made on the stove top in a grill pan if you don’t want to use a grill to prepare them.
All the steps are the same, we pull the pork chops out of the skillet, cover and let them rest while we grill the pineapple in the same skillet.
Expert Tips!
- Choose a thicker cut of pork chops, I prefer them to be between 3/4” – 1” thick.
- Marinade or brine the chops for at least four hours, preferably overnight.
- Remove the meat from the refrigerator and allow it to come to room temperature before putting it on the grill about 20-30 minutes. I pull them out of the refrigerator while I’m prepping the rest of the meal.
- To grill the best pork chops grill them over medium heat on the grill. You want good grill marks, too low and they just steam. Too high and with a sweet marinade like this it will cause a flame up. You want your grill temperature to be 350 degrees.
- The internal temperature of a pork chop should be about 145 degrees. A juicy pork chop will still be slightly pink in the middle. And remember when it comes off the grill it will continue to cook for the next 5 minutes when covered in foil. If you wait until the meat is white all the way thru before removing it from the grill, it will be tasteless and dry.
- If you’re doing a lot of grilling a good meat thermometer (this is my favorite –> Instant Read Thermometer) is a great piece of equipment. You’ll get a ton of use from it! I use it when grilling plus inside when cooking on the stove top or oven!
- Don’t poke or stab the meat when flipping, all the juices will pour right out resulting in dry meat.
- Allow the meat to rest covered in foil after grilling. The meat will continue to cook for 5-10 minutes and more importantly the juices will redistribute into the meat. This makes the chop moist and tender!
Video
Nutrition Information
Calories: 308kcal (15%), Carbohydrates: 24g (8%), Protein: 30g (60%), Fat: 9g (14%), Saturated Fat: 3g (19%), Cholesterol: 89mg (30%), Sodium: 895mg (39%), Potassium: 621mg (18%), Sugar: 22g (24%), Vitamin A: 30IU (1%), Vitamin C: 5.4mg (7%), Calcium: 34mg (3%), Iron: 1.3mg (7%)
Elfin says
Please change your prep time to reflect the marinade times in the recipe. This is very miss-leading.
Courtney says
Sorry for the confusion.
Elfin says
I noticed you corrected the instructions, thank you! Making it tonight.
Courtney says
Thank you for the suggestion! Hope the pork chops turned out great!
Marianne says
What a delicious pork chop recipe. Family loved it. Would love to make this recipe for oven ribs. Can you adapt this recipe for the ribs? I would totally appreciate it. Don’t know if ribs should be wrapped in foil in oven with this sauce then put on grill or put directly on grill for full cooking, will they dry out. What do you think?
Julie Evink says
Hey Marianne! I’m sorry I’ve never tried this for ribs or did them in the oven.
Marianne Fezza says
Update: I made this recipe for oven ribs, and they were spectacular. Followed the same recipe for pork chops with the ribs, except doubled the marinade substituting pineapple juice for the canned pineapple (didn’t need the pineapple rings for these ribs) reserved 3/4 cup of marinade before marinating ribs over night. Next day took reserved marinade and thickened it up with corn starch, set aside for later use. I put the ribs in a foil packet on wire rack with a sheet pan. Baked them for 2 1/2 hours in 325 oven or until tender. Once tender opened the packet and brushed them with the now marinated glaze, put the broiler on low until browned. About 10 minutes. They were awesome. Just thought I’d share this in case there was someone else interested in making this wonderful recipe with ribs.
Julie Evink says
Awesome to hear! Thanks for all the tips!!
Peggy cooper says
The chops i bought have bone in. Does it really matter?
Megan Mitzel says
Nope, that should be fine!
Sandy says
What temp do you use for the oven. Or could I possibly use a George Foreman Grill? Can’t wait to try making this. Looks so good
Julie Evink says
Foreman would work great for this!
Jamie says
I assume that you’re supposed to add the Ginger Powder and Ground Black Pepper to the marinade in the Ziploc bag too. The instructions didn’t specify.
Julie Evink says
Yes sorry!
RG says
About how much juice? Fresh pineapples were on sale and I have little cans of juice on hand.
Julie Evink says
Maybe a 1/2 c?
Halle Traegner says
What oz. pork chop are you using to calculate nutritional information, please?
Lisa says
Can you cook this in oven
Julie Evink says
I would use a grill pan for the pineapple. For the pork chops I would sear them on the oven for a few minutes on each side then bake them either in an oven safe skillet you used to sear them in or a baking dish. Depending on how thick your pork chops is for 15 -25 or until the internal temp is about 145. Take them out cover with tinfoil in dish and let them sit for 5-10 minutes before enjoying! That’s my best guess 🙂
Beth says
Pork and pineapple is a match made in heaven! The whole family loved it! Thanks for the fabulous recipe!
Julie Evink says
Love that sweet and savory combo!
Bill Tiedemann says
This looks like a fantastic flavor full recipe. Since I am diabetic I will use the pineapple rings an not the juice to marinade. A little brown sugar will be OK. Thanks for the recipe.
Julie Evink says
Glad you could make adjustments for your needs! Enjoy!
Michele says
Pork chops are a favorite of mine on the grill! Your temperature instructions for getting the grill marks, but still having a juicy chop are so helpful! Thanks!
Julie Evink says
Thank you!