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A sizzling pork chop smothered in teriyaki sauce and topped with juicy pineapple slices on a hot grill
Stroller Envy

Teriyaki Pineapple Pork Chops

Four pork chops with teriyaki pineapple flavorings.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating and resting 35 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 pork chops 1 inch thick, about 8 oz each, bone-in unless boneless is specified
  • 1/2 cup teriyaki sauce
  • 1/2 cup pineapple juice
  • 4 pineapple rings, drained (from one 8 oz can)
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp brown sugar
  • Salt and pepper to taste

Method
 

  1. Mix teriyaki sauce, pineapple juice, garlic, ginger and brown sugar. Reserve half in a clean covered container in the refrigerator.
  2. Marinate the chops in the remaining half, covered in the refrigerator, for 30 minutes to 2 hours.
  3. Heat the oven to 375°F. Lift the chops from the marinade and discard the used marinade. Season lightly with pepper; the sauce supplies salt.
  4. Place the chops in a 9x13-inch metal baking pan. Top each with a pineapple ring and pour the clean reserved sauce around them.
  5. Bake for about 18-25 minutes, until the thickest part reaches 145°F; start checking at 15 minutes. Spoon the hot pan sauce over the chops.
  6. Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
  7. Rest for at least 3 minutes before serving.

Notes

Equipment: 9x13-inch metal baking pan, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.