Grilled Pineapple Pork Chops – a simple marinade with pineapple and rum makes for flavorful, tender pork chops! Perfect for an easy weeknight meal or for summer entertaining! This post is brought to you in paid partnership with the National Pork Board.
Tucked away in my black binder of family recipes, now mingled between my mom’s handwritten recipe cards, letters, and magazine clippings, are some 3×5″ index cards. The handwriting, in a simple, clear print, is now just as precious to me as my mother’s cursive, and the recipes are not only some of my favorites, but yours, as well.
My father-in-law shared some of his favorite recipes with my husband, and I have become the keeper of these handwritten treasures. Many of you know and love his Buttermilk Banana Bread (which truly is the best). But many of his other recipes are marinades. Because the man just loved to grill.
These were the marinades we turned to when we first moved out to California, where we quickly learned grilling season is not so much a ‘season’ but simply a way of everyday life.
One of our favorites was a pineapple rum marinade, and over the years, I’ve tweaked and adjusted the recipe. He specifically made this marinade for pork, and it’s a perfect choice, since pork is such a versatile protein for the grill, whether it’s a special occasion or a simple weeknight meal.
These grilled pineapple pork chops takes inspiration from his original recipe, and I just love how any time we fire up the grill to make them, it’s like having him on the patio with us still, chuckling his deep, comforting chuckle.
How to Make Grilled Pineapple Pork Chops
To make these grilled pineapple pork chops, I turn to rib chops or bone-in loin chops! I love grilling these types of chops because they do well when marinated, and the bone running through the pork chop will help keep the meat juicy and flavorful. It’s like having a super meaty pork rib!
The marinade is really quite simple. Soy sauce and rum add flavor, and pineapple juice helps to tenderize the pork. Simply give the chops a few hours to soak in the goodness!
To add another layer of flavor, we harness the sweetness of grilled pineapple and make a tropical salsa with red onion, jalapeño, and cilantro. I love how grilling the pineapple caramelizes the fruit and adds a deep smokiness to the dish!
More Grilled Pork Recipes
Visit pork.org for more pork cooking ideas and inspiration!
Disclosure: This post was created in partnership with the National Pork Board. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Grilled Pineapple Pork Chops with Pineapple Salsa
For the pork chops:
- 1/2 cup light rum
- 1/4 cup soy sauce
- 1/4 cup pineapple juice juice from canned pineapple slices below
- 2 tablespoons lemon juice
- 1 teaspoon whole grain Dijon mustard
- 1 tablespoon molasses
- 2 teaspoons fresh grated ginger
- 2 cloves garlic minced
- 1/2 teaspoon pepper
- 4 center-cut pork rib chops or bone-in loin chops about 1-inch thick
- Olive oil for brushing
For the grilled pineapple:
- 1 20- oz can pineapple slices
- 2 tablespoons avocado oil or olive oil plus more for brushing
- Kosher salt and freshly ground black pepper
For the grilled pineapple salsa:
- 3/4 cup finely chopped grilled pineapple from above
- 1/3 cup minced red onion
- 1 jalapeno minced
- 1 tablespoon chopped cilantro leaves
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Marinate the pork chops:
- In a small bowl, whisk together the rum, soy sauce, pineapple juice, lemon juice, mustard, molasses, ginger, garlic, and pepper. Reserve 1/4 cup of the marinade for basting.
- Place the remaining marinade and pork chops into a resealable bag, and transfer to the refrigerator. Marinate for 6 to 8 hours, flipping periodically.
- Preheat the grill to medium-high heat.
Make the grilled pineapple:
- Dab the pineapple rounds with a paper towel to remove excess moisture. Brush the rounds with avocado oil or olive oil and season lightly with salt and pepper on both sides.
- Grill the pineapple slices for 6 to 8 minutes, flipping once, or until they are golden brown on both sides. Transfer to a platter. Use about 3 slices for the grilled pineapple salsa, and set aside the remaining slices for serving.
Make the grilled pineapple salsa:
- Combine 3/4 cup of finely chopped grilled pineapple, onion, jalapeño, cilantro, honey, salt, and a pinch of pepper in a small bowl. Let it rest for about 20 minutes, as you grill the pork chops.
Grill the pork chops:
- Adjust the grill temperature so that you have one area of high heat, and another for medium heat.
- Brush the pork chops with olive oil on both sides. Place the chops on the grill over high heat, cover, and sear for 3 minutes on each side. Transfer the pork chops to the medium heat (or lower heat to medium), cover the grill, and cook for an additional 4 to 7 minutes, flipping periodically, until the pork chops are fully cooked with an internal temperature of 145°F. Remove the pork chops off the grill and let it rest for 5 minutes before serving.
- Serve the pork chops with the grilled pineapple slices and the pineapple salsa.