Hawaiian Pork Chops with Pineapple-Scallion Relish

Hawaiian Pork Chops with Pineapple-Scallion Relish

David Venable

Grill up something a little unexpected! Pineapple puts a tropical spin on pork chops—making them perfect for a summertime meal.

Prep Time: 30 Minutes

Serves: 4

Ingredients:

Preparation:

To make the marinated pork chops, combine the sweet chili sauce, pineapple juice, soy sauce, ketchup, sesame oil, sherry, rice wine vinegar, and ginger in a mixing bowl.

Place the pork chops in a resealable plastic food bag and place the bag in a bowl or casserole. Pour the marinade over the pork chops in the bag, then reseal and toss to ensure the pork chops are completely covered with the marinade.

Place the bag back in the bowl or casserole and refrigerate overnight.

When you're ready to grill the pork chops, make the relish and preheat a grill to medium heat.

To make the relish, lightly oil the pineapple disks and place them on the grill until grill marks appear. Flip the pineapple disks to grill on the other side, then remove them from the grill and allow to cool.

Cut the flesh of the pineapple from the core and medium-dice the flesh. Place the diced pineapple in a bowl and add the bell pepper, scallions, ginger, jalapeño, garlic, soy sauce, lime juice, sesame oil and olive oil. Mix together and set aside.

Remove the pork chops from the marinade and place on the grill. Discard the marinade.

Grill the pork chops until they're cooked through and reach an internal temperature of 145°. Let them rest for 3 minutes, then serve with the prepared relish.

Marinated Pork Chops:

  • 1/2 cup sweet chili sauce
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 1 Tbsp ketchup
  • 1-1/2 tsp sesame oil
  • 1/2 Tbsp sherry
  • 1/2 Tbsp rice wine vinegar
  • 1 Tbsp grated ginger
  • 4 thick-cut bone-in or boneless pork chops

Pineapple-Scallion Relish:

  • 1 pineapple, ends removed, peeled, and cut into 1/2" disks
  • Oil (for grilling the pineapple)
  • 3/4 cup small-diced red bell pepper
  • 3/4 cup sliced scallions
  • 1/2 Tbsp grated ginger
  • 1/2 jalapeño, seeded and minced
  • 1/2 tsp minced garlic
  • 2 tsp soy sauce
  • 1/4 cup lime juice
  • 1 tsp sesame oil
  • 2 Tbsp olive oil

Cook's Notes

The marinade and relish in this dish will also work with chicken or a dense-fleshed fish, such as swordfish. If you're using it on fish, reduce the marinating time to 1–2 hours.

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