Grilled Hawaiian Pineapple Pork Chops

Grilled Hawaiian Pineapple Pork Chops


  • 1/3 cup packed brown sugar
  • 1/3 cup Orange Balsamic Vinaigrette or a robust White Balsamic or Italian dressing
  • 1/3 cup soy sauce
  • pinch of red pepper flakes
  • 4 pork loin chops (1-inch thick and 5 to 7 ounces each)
  • several 1” slices fresh pineapple or a large enough can of sliced pineapple for the number of pork chops you are making


In a large Ziploc, mix together brown sugar, dressing, soy sauce, and red pepper flakes. Massage to blend. Add pork chops and seal bag, squeezing as much air out as possible, squishing the chops around to make sure all are coated. Place in a container and refrigerate 2 to 24 hours, the longer the better. Turn now and then if you’re around.

When ready to cook, remove pork chops and pat dry. Place marinade in small saucepan and bring to a boil. Stir several times and reduce to a thin sauce-like consistency to glaze the pork chops. Watch closely towards the end. It will thicken a bit more as it cools. If desired, remove a little for a sauce when serving. (See note at bottom of the recipe.)

To grill, fill a large chimney starter with charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lower grate and spread into an even layer. Return the upper grate, cover the grill and heat for about 2 to 3 minutes. Alternatively, heat gas grill to medium-high, covered.

Place pork chops in the center of grate. Brush tops of pork chops with glaze. Cook until grill marks show on the bottom, then turn chops over, placing on a fresh area of the grate. Brush the bottoms (now the top) of the pork chops. When the downside of the chops shows grill marks, turn at a 45-degree angle, placing again, on a fresh area of the grill. When marked with the crosshatch, turn the chops over again, again placing on a fresh area of the grill, at a 45-degree angle to the first marks. Continue to cook, glazing as desired, until the chops reach an internal temperature 145 (pink in the middle) to 160 degrees F. If chops are darkening too fast, place on a cooler area of the grill or reduce the heat.

Remove from heat and keep warm. Place pineapple slices on grill. Baste pineapple with reserved marinade. Grill one to two minutes on each side or until browned. Place a pineapple slice on each chop. Canned pineapple may be very delicate. Use care.

A rundown on the grilling. Always trying to put the chops on a fresh part of the grill or at the very least on an area that hasn’t recently had a chop:

  • place chops on grill, brush tops with glaze.
  • when bottom of chops show grill marks, turn over
  • brush chops with glaze
  • when grill marks show, turn chops 45 degrees
  • when grill marks show (there should be a nice cross hatch on the bottoms) turn chops over at right angles to the original grill marks to get a crosshatch
  • brush with glaze
  • cook to the desired temperature; they should be close. If needed, turn down grill or move chops to a cooler area


  • Timing is shorter if using an indoor grill.
  • If you are not comfortable removing and reusing the marinade, make a little extra and divide it, using some as a marinade with the pork chops, and saving some for the glaze and the sauce.

Keywords: Bargain Meal of the Week, Hawaiian, Pineapple, Pork, pork chops, Pork Loin, Salad Dressings, Soy

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