1 small can pineapple rings, reserve 1/2 cup juice for marinade
2 Tbl. corn starch
chopped scallions for garnish
1/2 tsp. crushed red pepper flakes
1/4 Cup water
Whisk the soy sauce, water, sesame oil, brown sugar, ground ginger,
red pepper flakes, garlic, ketchup, and pineapple juice until well
combined. Pour this marinade over the pork chops and let them sit
for at least 10 minutes or overnight.
Spray the grill with non-stick cooking spray and heat to medium-
high. Place meat and pineapple rings on the grill and reserve the
marinade to make sauce.
Grill 4-5 minutes per side. Rotate them a little midway through each
side for a nice cross-stitch (optional). Internal temperature should
reach 145 deg. Remove from grill and tent in foil for 4 minutes.Do not
miss the resting.
While the meat rests, whisk the cornstarch into the marinade and strain it into a sauce pan.
Heat over medium heat until it bubbles. Then reduce to low heat to thicken. Drizzle pork chops
with sauce and serve with scallions when served.
These were really good!! We served with honey glazed carrots and rice.
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