Pineapple BBW Grilled Pork Chops
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Recipe Description
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Recipe Card
ingredients
For the Grilled Pork Chops and Pineapple
- 4 butterflied pork chops
- 1/2 whole sliced into 1/2-inch thick slices pineapple
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
ingredients
For the Pineapple BBQ Sauce
- 1/2 whole chopped pineapple
- 1 small chopped onion
- 2 cloves of minced garlic
- 1/2 cup tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- to taste salt and ground black pepper
Method
Step 1
Prepare the Pineapple BBQ Sauce: In a medium saucepan over medium heat, combine the chopped pineapple, chopped onion, minced garlic, tomato paste, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, minced garlic, paprika, cumin, and chili powder. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and cook for 15-20 minutes until the sauce thickens slightly and the onions softens. Remove from heat and let it cool slightly. Transfer the sauce to a blender or use an immersion blender to blend until smooth. Season with salt and ground black pepper to taste. Set aside.
Step 2
Prepare the Pork Chops and Pineapple: Preheat your grill to medium-high heat. Brush the butterflied pork chops and pineapple slices with extra virgin olive oil. Season both sides of the pork chops with salt and ground black pepper. Grill the pork chops for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C) and are nicely charred. Let them pork chops rest 5-10 minutes to let the juices redistribute. Grill the pineapple slices for 2-3 minutes per side, until they are caramelized and have grill marks.
Step 3
Serve: Arrange the grilled pork chops and pineapple slices on a serving platter. Serve with cooked white rice and drizzle the pineapple BBQ sauce over the pork chops. Garnish with fresh cilantro if desired.