Grilled Pork with Pineapple Chutney

This grilled pork with pineapple chutney recipe starts with marinated grilled pork chops topped with spicy, sweet pineapple and serrano chile chutney.

• 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
• 3 serrano peppers, chopped
• 2 cups teriyaki marinade
• 2 tablespoons Caribbean-style rub, or to taste
• 0.5 fresh pineapple, diced
• 2.5 pounds boneless center-cut pork loin chops
• 0.5 cup grated fresh ginger root

Recipe Instructions

Step 1

Remove pork from marinade and shake off excess. Discard remaining marinade.

Step 2

Place pork chops in a large glass or ceramic bowl; season liberally with rub. Pour marinade over chops; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.

Step 3

While pork is marinating, combine pineapple, onion, vinegar, brown sugar, pineapple juice, ginger, serrano chiles, garlic, mustard seeds, and salt in a large saucepan; bring to a slow, simmering boil. Reduce heat to low; simmer until thickened, about 45 minutes, stirring every 5 to 10 minutes. Off heat, stir in golden raisins; cool slightly, 10 to 15 minutes.

Step 4

Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.

Step 5

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