Sweet & Spicy Grilled Pineapple Pork Chops are ridiculously delicious and easy! Packed with tropical and spicy flavors, this can be beautifully presented for a dinner party, or whipped up fairly quickly for a busy weeknight.Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
We’re going on a family vacation to a tropical beach very soon — so naturally, I have pineapple on my mind. (And I’m beyond excited about the vacation!)
When I’ve been cooking lately, I’ve found myself thinking of how to add tropical twists to my recipes. This one came to be because I remembered a delicious spicy pineapple pork dish I had in a restaurant a long time ago. I’ve been craving it.
While the sweet, juicy pineapple combines perfectly with the grilled, succulent pork, this recipe could also easily be made with fish — which frankly, would make more sense at a tropical beach. 😉
Whichever one suits your fancy, I think you’ll love the blend of sweet and spicy flavors.
Can you make Sweet & Spicy Grilled Pineapple Pork Chops without a grill?
Yes! Follow the same instructions below for for grilling, but apply them to a sauté pan — preferably one that’s cast iron.
I really love when recipes are interesting and pretty enough for guests, but also work for a busy weeknight dinner.
And that’s exactly what I thought when I plated the Sweet & Spicy Grilled Pineapple Pork Chops.
Enjoy every last bite!
This recipe is ridiculously delicious and easy! Packed with tropical, spicy flavors, it can be beautifully presented for a dinner party, or whipped up fairly quickly for a busy weeknight.
- grape seed oil for the pan
- 1 1/3 cup red onion, thinly sliced
- 2 teaspoons garlic, minced
- 1 tablespoon plus 1 teaspoon chili paste (see notes)
- 2 cups pineapple juice
- 1 tablespoon plus 1 teaspoon low sodium Tamari
- 4 approximately (8-ounce) pork chops, bone-in, about 1-inch thick
- 8 round slices fresh pineapple (click here for How to Peel and Cut a Pineapple.)
- salt and freshly ground black pepper
- a few sprigs of cilantro for garnish
Coat the bottom of a medium-sized saucepan with the oil an place it over medium heat. Add the onions and garlic and cook until the onions are soft and caramelized, stirring every so often -- 10 to 15 minutes.
Mix in the chili paste, stir to combine, and then deglaze the pan with the pineapple juice.
Add the Tamari and bring to a boil. Then, immediately reduce the heat to low, and simmer until the sauce thickens a bit, 10 to 15 minutes. Set aside.
Preheat a stove-top grill or outdoor BBQ.
Season both sides of the pork chops with salt and pepper, and season both sides of the pineapple slices with pepper only.
Drizzle both the pork chops and the pineapple slices with grape seed oil, being sure both sides are well coated.
Once the grill is very hot, add the pork chops and pineapple slices. You should hear a sizzling sound when they hit the pan -- if you don't, wait! The grill needs to be very hot for everything to caramelize and char properly.
Turn the pork chops over when the bottom is well marked from the grill, , about 2 minutes. Now turn them over and sauté for another couple minutes, then turn the heat to low, cover loosely with foil, and let them finish cooking just until the pork is cooked through, about 8 minutes.(The pineapple slices should grill for about 3 minutes per side. Remove them from the grill when they're done, while you continue to cook the pork.)
On a large serving platter, or on individual serving plates, place each pork chop on top of 2 of the grilled pineapple slices.
Drizzle the pineapple-onion sauce over the pork chops, and spoon a bit beneath them, too. (For a more elegant presentation, you can slice the pork off the bone and fan it out over the pineapple.)
Garnish with cilantro and serve!
The chili paste measurement is a suggested amount -- use as much as you'd like, depending on how much heat you want. My favorite is Sambal Oelek, and I always have a jar at the ready.
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