The Best Grilled Teriyaki Pork Chops with Pineapple: Easy Homemade Recipe for Juicy Flavor
Prepare to be amazed by these incredibly flavorful Grilled Teriyaki Pork Chops! Marinated in a simple yet potent homemade teriyaki sauce, they’re cooked to absolute perfection on the grill, boasting a mouth-watering salty-sweet glazed finish, and crowned with tender, juicy pineapple slices. This recipe is so straightforward, it’s perfect for a quick weeknight dinner, yet sophisticated enough to impress any guest at your next backyard BBQ. Get ready for this teriyaki pork chop recipe to become your family’s new favorite!
Grilled Teriyaki Pork Chops (with Pineapple!)
Before I tried it, the idea of eating pork chops with pineapple always seemed a bit unusual to me. But oh, how wrong I was! The moment I took that first bite, I instantly fell in love. There’s an undeniable magic that happens when the tangy sweetness of grilled pineapple meets the savory, tender goodness of pork chops. It’s a flavor explosion that truly elevates the entire dish. This combination is precisely why this recipe for grilled teriyaki pork chops has become our family’s absolute summer obsession, earning its spot as a holy grail meal!
What truly sets this dish apart, taking it from great to extraordinary, is the incredibly simple yet profoundly flavorful homemade teriyaki marinade for pork. Unlike store-bought alternatives, our easy-to-make marinade infuses the pork chops with an abundance of salty-sweet goodness as they marinate, ideally overnight. When these marinated beauties hit the scorching heat of the grill, the sugars in the marinade caramelize, creating a divine, glossy glaze on the meat that’s not only visually appealing but also incredibly delicious. Beyond the irresistible flavor, this marinade also plays a crucial role in ensuring the pork remains unbelievably juicy and moist throughout the grilling process.
While the pork chops themselves are fantastic, it’s truly the symphony of flavors that steals the show. The harmonious blend of salty and sweet in the teriyaki sauce is a masterpiece in itself. But then, you add the vibrant, juicy, and slightly tart grilled pineapple on top, and your taste buds are in for an unexpected, delightful surprise that will make you crave this dish again and again!
The beauty of this recipe also lies in its simplicity. All you need to do is whisk together the marinade, let it work its magic on the meat overnight, and then, the best part, fire up the grill! It’s genuinely that easy. And the aroma that fills the air as these teriyaki chops sizzle on the grill? It’s utterly intoxicating! Trust me, once these delicious pork chops start cooking, don’t be surprised if your neighbors come knocking, wondering what amazing feast you’re preparing!
I genuinely cannot wait for you to experience that perfect bite – a tender morsel of grilled teriyaki pork chop, enhanced by a sliver of lightly caramelized pineapple. It’s a flavor combination that is absolutely going to blow your mind and solidify this recipe as a staple in your culinary repertoire!
Why You’ll Love This Teriyaki Pork Chop Recipe
- Effortlessly Easy: With minimal prep and grilling time, this recipe is perfect for busy weeknights, yet delivers gourmet results.
- Grilled to Perfection: Achieve beautifully seared, tender, and juicy pork chops in under 15 minutes on the grill.
- Explosion of Flavor: The homemade teriyaki marinade infuses every bite with a delightful salty-sweetness, perfectly balanced by the tart grilled pineapple.
- Ideal for Summer Gatherings: A guaranteed crowd-pleaser for barbecues, potlucks, and summer parties.
- Highly Customizable: Easily adapt the recipe to your preferences, whether it’s swapping proteins or adjusting the sweetness.
- Healthier Home-Cooked Option: Control your ingredients and create a delicious meal without artificial flavors or excessive sugar found in many store-bought sauces.
Key Ingredients for Juicy Grilled Pineapple Pork Chops
Creating truly outstanding grilled pineapple pork chops starts with high-quality ingredients. Here’s what you’ll need, along with a few tips to make your dish shine:
- PORK CHOPS: For this grilled teriyaki pork chops recipe, I highly recommend using 4 to 6 1-inch thick, bone-in pork chops. Bone-in cuts are renowned for providing a richer flavor profile and tend to stay significantly juicier throughout the high-heat grilling process. The bone acts as a natural insulator, preventing the meat from drying out. If you opt for boneless chops, choose thicker cuts (at least 1-inch) and be mindful that they will cook faster.
- HOMEMADE TERIYAKI MARINADE: Forget the store-bought bottles! You’ll be surprised how few ingredients you need to whip up a fantastic teriyaki marinade for pork, and you likely already have them in your pantry. While store-bought is an option, once you taste this homemade version, you’ll be a convert. It offers a fresh, balanced flavor that’s hard to beat. You’ll need:
- Soy Sauce: The foundation of teriyaki, providing essential umami and saltiness.
- Honey: Adds natural sweetness that caramelizes beautifully on the grill, creating that signature glaze. Brown sugar or maple syrup can be substituted.
- Olive Oil: Helps tenderize the meat and prevents it from sticking to the grill, ensuring a lovely sear.
- Garlic (Minced): A pungent aromatic that adds depth and warmth. Freshly minced garlic is always best!
- Ginger Powder: Provides that classic zesty, spicy kick characteristic of teriyaki. Freshly grated ginger can also be used for an even more vibrant flavor.
- PINEAPPLE SLICES: You’ll need one 20 oz can of pineapple slices, thoroughly drained. Canned pineapple is convenient and consistently sweet, making it perfect for grilling. Lightly brush your pineapple slices with a little cooking oil before grilling them briefly to achieve a beautiful char and intensify their natural sweetness.
Instructions to Make My Teriyaki Pork Chops Recipe
Follow these simple steps to create perfectly grilled teriyaki pork chops with pineapple that are bursting with flavor:
MAKE THE MARINADE: In a small bowl, combine the soy sauce, honey, olive oil, minced garlic, and ginger powder. Whisk everything together until it’s well combined and the honey has fully dissolved. This simple step creates the rich flavor base for your pork chops.
MARINATE THE CHOPS: Place your pork chops in a large, sturdy resealable bag (or a shallow non-reactive dish). Pour the prepared teriyaki marinade evenly over the pork chops, ensuring they are fully coated. Seal the bag, pressing out as much air as possible, and place it in the refrigerator. Marinate for a minimum of 8 hours, or ideally, overnight (up to 24 hours) for the most intense flavor and tender texture. Pro Tip: Before adding the pork chops to the marinade, reserve a small amount (about 1/4 cup) of the freshly made marinade in a separate, clean container in the fridge. This will be used to brush over the cooked pork chops before serving, adding an extra layer of glaze and flavor. Do NOT use marinade that has touched raw meat for basting.
PREPARE THE GRILL & GRILL CHOPS: Preheat your outdoor grill to medium-high heat. While it’s heating, take a moment to thoroughly clean the grill grates with a wire brush to remove any residue. Once clean and hot, lightly oil the grates using a paper towel dipped in cooking oil (held with tongs). This prevents the pork chops from sticking. Carefully place the marinated teriyaki pork chops on the hot grill. Cook for approximately 7 minutes on the first side, or until you see delicious grill marks forming and juices begin to pool on the surface of the chops. Flip the pork chops and grill for another 5-8 minutes, or until they are cooked through. The internal temperature should reach 145 degrees F for safe consumption. Use a meat thermometer to ensure accuracy. Be vigilant – do not overcook, as this can quickly dry out your pork chops!
ADD THE PINEAPPLES: During the last couple of minutes of the pork chops grilling, lightly brush your drained pineapple slices with a little cooking oil. Place them directly on the grill grates alongside the pork chops. Grill for 2-3 minutes per side, just until they develop beautiful char marks and slightly soften, enhancing their natural sweetness and tang.
ASSEMBLE AND SERVE: Once the pork chops and pineapple are cooked, remove them from the grill. Let the pork chops rest for 5 minutes before serving (this allows the juices to redistribute, keeping them extra tender). Arrange the grilled pineapple alongside the teriyaki pork chops on plates. If desired, brush the reserved, fresh marinade over the cooked pork chops for an extra boost of glossy flavor. Serve immediately with your favorite sides. Enjoy!
FAQ: Teriyaki Pork Chops & Pineapple
No, absolutely not! Do not rinse off that precious teriyaki marinade – that’s where all the incredible flavor, juiciness, and the beautiful glaze come from! Simply remove the pork chops directly from the resealable bag with the marinade clinging to them and place them straight onto your preheated, oiled grill grates. While some recipes suggest patting pork dry before pan-frying to achieve a crust, for grilling, especially with a delicious glaze like teriyaki, it’s unnecessary and counterproductive.
No, you don’t necessarily have to use bone-in pork chops for this teriyaki pork chop recipe. Boneless chops would also work wonderfully. However, I highly recommend bone-in chops because they tend to be significantly more flavorful and remain much juicier on the grill. The bone helps conduct heat more evenly and prevents the meat from drying out as quickly. If you opt for boneless pork chops, just keep in mind that they typically cook faster than bone-in cuts, so you’ll need to keep a closer eye on them to prevent overcooking.
Yes, you absolutely can! If you don’t have honey on hand or prefer a different flavor, you can substitute it with an equal amount of brown sugar or maple syrup. Each will impart a slightly different nuance to the marinade’s flavor profile. Brown sugar will offer a deeper, molasses-like sweetness, while maple syrup will lend its distinctive earthy notes. Be sure to taste the marinade before adding the pork chops and adjust the sweetness or other seasonings if needed to suit your preference.
For juicy and safe-to-eat pork chops, the USDA recommends cooking them to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This will result in pork that is slightly pink in the center, which is perfectly safe and incredibly tender. Always use a reliable meat thermometer inserted into the thickest part of the chop, avoiding the bone, to ensure accurate doneness.
Absolutely! While grilling offers a fantastic smoky flavor and char, these teriyaki pork chops can also be cooked indoors. To pan-fry, heat a tablespoon of oil in a large skillet over medium-high heat. Sear the chops for 3-5 minutes per side until beautifully browned and cooked through to 145°F. For baking, preheat your oven to 400°F (200°C). Place the marinated chops on a baking sheet lined with foil (for easy cleanup) and bake for 15-25 minutes, flipping halfway, until they reach 145°F internally. Adjust cooking times based on chop thickness.
Serving Suggestions for Grilled Pineapple Pork Chops
These grilled pineapple pork chops are so versatile and delicious, they pair beautifully with a variety of sides. I believe this meal truly shines when served alongside a fluffy bed of white or brown rice to soak up all that wonderful teriyaki glaze, complemented by a crisp, simple salad to add freshness and balance. Here are some fantastic ideas to complete your meal:
- Simple Caesar Salad: The creamy dressing and crisp lettuce offer a lovely contrast.
- Creamy Coleslaw: A classic barbecue side that’s both refreshing and satisfying.
- Tomato Cucumber and Avocado Salad: A light, vibrant salad that perfectly complements the rich flavors.
- Grilled Corn Salad with Tomato and Avocado: Enhances the grilled theme with sweet, smoky corn.
- Garlic Herb Potatoes Au Gratin: For a more indulgent and hearty side.
- Easy Vegetable Rice Pilaf: A flavorful alternative to plain rice.
- Roasted Parmesan Potatoes: Crispy, savory, and always a hit.
- Roasted Brussels Sprouts with Ham and Onions: A delicious way to get your greens in.
- Steamed White or Brown Rice: The perfect absorbent base for the flavorful sauce.
- Sautéed Green Beans with Garlic: A quick and healthy vegetable option.
Expert Tips For Making Flawless Teriyaki Pork Chops
Achieving perfectly tender and flavorful teriyaki pork chops is easy with these expert tips:
- Prioritize Marination Time: Don’t skimp on marinating! The 8-24 hour window is crucial for the homemade teriyaki sauce to penetrate the pork, ensuring maximum flavor infusion and tenderness. This step is key to unlocking truly juicy and delicious results.
- Don’t Overcook Your Pork: This is arguably the most important tip. Pork chops tend to dry out quickly if cooked too long. Aim for an internal temperature of 145 degrees F (63 degrees C) with a reliable meat thermometer inserted into the thickest part of the chop (avoiding the bone). Once it hits that temperature, pull them off the grill. A slightly pink center is perfectly safe and indicates a juicy chop!
- Rest the Meat: After grilling, transfer the pork chops to a cutting board or platter and let them rest for at least 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist.
- Save Marinade for Basting (Clean Marinade Only!): As mentioned in the instructions, reserving a small amount of fresh marinade *before* it touches raw meat is a game-changer. Brush this reserved marinade over the chops during the last few minutes of grilling, and again just before serving, for an extra layer of glossy glaze and intense flavor.
- Hot & Clean Grill Grates: Start with a preheated grill at medium-high heat. Always clean your grates thoroughly and oil them before placing the pork chops down. This prevents sticking and helps create those desirable, beautiful grill marks.
- Customize Your Protein: If you’re not a pork chop enthusiast, this versatile teriyaki marinade works beautifully with other proteins! You can easily substitute chicken breasts or thighs (boneless, skinless are great for grilling) or even firm tofu for a vegetarian option. I’d still highly recommend serving them with the grilled pineapple; the sweet and savory combination is simply unbeatable, regardless of the main protein.
- Pineapple Preferences: While I wholeheartedly advocate for the pineapple, I understand it’s a divisive fruit! If you’re genuinely not a pineapple person, feel free to omit it. The teriyaki-soaked pork chops are incredibly delicious on their own, allowing you to enjoy the savory meat with any other sides of your choice.
Storage and Reheating Leftovers
If you’re lucky enough to have any leftover grilled teriyaki pork chops, here’s how to store and reheat them to maintain their deliciousness:
- Storage: Allow the cooked pork chops and pineapple to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. You can store them together or separately.
- Reheating: To reheat, the best method to prevent drying out is gently. You can warm them in a microwave on a lower power setting until just heated through. Alternatively, reheat them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or in a covered skillet on the stovetop over medium-low heat with a splash of water or broth, until warm. Avoid high heat, which can make the pork tough.
More Delicious Pork Chop Recipes To Try
If you’ve loved these teriyaki pork chops and are looking for more ways to enjoy this versatile cut of meat, here are some other fantastic pork chop recipes from my kitchen:
- Bruschetta Pork Chops: A fresh, Italian-inspired twist.
- Pork Chops in Mushroom Gravy: Comfort food at its finest.
- Citrus Marinated Pork Chops with Mango Black Bean Salsa: A vibrant, zesty, and fruity option.
- Quick Smoked BBQ Pork Chops: For that irresistible smoky flavor.
- Honey Maple Pork Chops: Another delicious sweet and savory pairing.
Thanks so much for reading and diving into this incredible grilled teriyaki pork chops recipe! I truly hope it brings joy and deliciousness to your dinner table. Please let me know what you think when you try it out – I love hearing your feedback!
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Grilled Teriyaki Pork Chops with Pineapple
Ingredients
- 4-6 1″ thick bone-in pork chops
- 1/2 cup soy sauce
- 1/3 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon ginger powder
- 1 20 oz can pineapple slices, drained
- 1 tablespoon cooking oil to brush the pineapple with
Instructions
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In a small bowl, combine the soy sauce, honey, olive oil, garlic, and ginger powder. Whisk well. Place pork chops in a large resealable bag and pour the marinade over them. Seal the plastic bag, pressing out air, and marinate for 8-24 hours in the refrigerator. Remember to reserve a small amount of marinade (approx. 1/4 cup) in a separate clean container before adding pork, for basting later.
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Preheat the grill to medium-high heat. Clean and oil the grill grates. Place pork chops on the grill and cook for 7 minutes, or until juices begin to pool up. Flip and grill for another 5-8 minutes, or until the pork chop reaches an internal temperature of 145°F (63°C). DO NOT overcook, or the pork chop will become tough and dry.
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Brush pineapple slices with a little cooking oil. During the last 5 minutes of the pork chops’ cooking time, place the oiled pineapple slices on the grill. Cook for 2-3 minutes per side, until lightly charred. Serve the pineapple alongside the rested pork chops. If desired, brush the cooked chops with the reserved fresh marinade before serving.
Notes
