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Sweet and Spicy Pineapple Pork Chops

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.

Course Main Course, Dinner
Cuisine American
Keyword recipes with pork, great for a dinner party, good for summer dinner parties
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 401 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. Coat the bottom of a medium-sized saucepan with the oil and 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.

  2. Mix in the chili paste, stir to combine, and then deglaze the pan with the pineapple juice.
  3. 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.
  4. Preheat a stove-top grill or outdoor BBQ.
  5. Season both sides of the pork chops with salt and pepper, and season both sides of the pineapple slices with pepper only.
  6. Drizzle both the pork chops and the pineapple slices with grapeseed oil, being sure both sides are well coated.

  7. 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.
  8. Turn the pork chops over when the bottoms are well marked from the grill, about 2 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.)

  9. On a large serving platter, or on individual serving plates, place each pork chop on top of 2 of the grilled pineapple slices.

  10. 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.)
  11. Garnish with cilantro and serve!

Recipe Notes

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.