Grilled Pork Chops with Pineapple
What is the ultimate pairing for a grilled pork chop? Grilled pineapple! The sweet, juicy pineapple is the perfect balance for the robust pork chop. You’ll definitely want to give this summertime recipe a try! Member’s Mark™ Garlic Powder lends an intense flavor that jazzes up a marinade made with pineapple juice and soy sauce. Try serving this meal along with some jasmine rice!
How to Select the Perfect Pork Chop
Choosing the perfect pork chop can make a big difference in how juicy, tender, and flavorful your meal turns out. Here’s what to look for:
1. Pick the Right Cut
There are several types of pork chops—each with different textures and flavors:
| Cut Type | Description | Best For |
|---|---|---|
| Rib Chop | Bone-in, tender, little connective tissue | Grilling, pan-searing |
| Loin Chop | Lean, can dry out easily | Quick cooking |
| Shoulder (Blade) Chop | Marbled, flavorful, more connective tissue | Braising, slow cooking |
| Boneless Chop | Lean, easy to overcook | Fast cooking, quick meals |
| Center-Cut Chop | A mix of loin and tenderloin | Versatile |
👉 Best all-around choice: Bone-in rib chop — juicy, tender, and flavorful.
2. Look for Marbling
-
Choose chops with fine white streaks of fat throughout the meat (marbling).
-
More marbling = more flavor and juiciness.
3. Thickness Matters
-
Go for chops that are at least 1 inch thick.
-
Thin chops dry out quickly.
-
Thick chops (1¼–1½ inches) are great for grilling or pan-searing followed by oven-finishing.
4. Check Color and Freshness
-
Look for meat that’s pinkish-red, not pale gray or brown.
-
Avoid chops with excess liquid in the package — this can mean the meat has started to break down.
5. Where to Buy
-
Butcher counters often offer better quality and thickness than pre-packaged chops.
-
Ask your butcher for “thick-cut bone-in rib chops” if you’re grilling or reverse-searing.
Try with Fresh Pineapple
You can also replace the canned pineapple for fresh! You can use pineapple juice in the marinade, and follow these tips to grill the fresh pineapple:
1. Cut Pineapple into Even Rings
-
Peel, core, and slice into ½-inch thick rings.
-
Even thickness helps them cook uniformly.
2. Lightly Oil the Rings
-
Brush with a bit of neutral oil (like avocado or canola) to prevent sticking and help caramelization.
3. Optional: Season for Extra Flavor
Try one of these:
-
Sweet: Sprinkle with brown sugar, cinnamon, or drizzle with honey.
-
Savory: Add a pinch of chili powder, cayenne, or smoked paprika.
-
Tropical: Brush with coconut milk or rum before grilling.
4. Preheat the Grill
-
Medium-high heat (around 400°F)
-
Make sure the grates are clean and well-oiled.
5. Grill 2–3 Minutes Per Side
-
Grill until you see nice grill marks and the pineapple starts to caramelize.
-
Avoid overcooking or it may get mushy.
Grilled Pork Chops with Pineapple
Ingredients
- 1 8 oz can Pineapple rings juice drained and reserved
- ¼ cup Member's Mark™ Light Brown Sugar
- ¼ cup Soy sauce
- ¼ tsp Member's Mark™ Garlic Powder
- 4 Pork chops
- 1 pinch Member's Mark™ Ground Black Pepper
- 2 Chopped green onions for garnish
Instructions
- In a large plastic zipper-top bag, combine the drained pineapple juice, Member's Mark™ Light Brown Sugar, soy sauce, and Member's Mark™ Garlic Powder, squeezing the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Remove the chops from the marinade and shake off the excess. Grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat.
- Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks. Garnish the pork chops and pineapple with chopped green onions - try serving with jasmine rice, too!