Grilled Pork with Pineapple Chutney

Marinated grilled pork chops are topped with a spicy and sweet pineapple and serrano pepper chutney for this summer-ready dish.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 1112 Calories

Ingredients

• 1 cup brown sugar
• 1 cup golden raisins
• 1 teaspoon salt
• 2 tablespoons minced garlic
• 1 cup pineapple juice
• 1 cup apple cider vinegar
• 1 large yellow onion, chopped
• 1 teaspoon mustard seeds
• ½ fresh pineapple, diced
• 3 serrano peppers, chopped
• 2 ½ pounds boneless center-cut pork loin chops
• 2 cups teriyaki marinade
• ½ cup grated fresh ginger root
• 2 tablespoons Caribbean-style rub, or to taste

Recipe Instructions

Step 1

Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.

Step 2

While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.

Step 3

Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.

Step 4

Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.