Ingredients Jump to Instructions ↓

  1. 8 thin boneless pork chops, about 2 ounces each 1/2 cup hoisin sauce

  2. 1 tablespoon mild vinegar

  3. 1 tablespoon soy sauce

  4. 2 cloves garlic, crushed

  5. 1 teaspoon sesame oil

  6. 4 pita pocket breads, halved

  7. 1 (15 1/2-ounce) can pineapple tidbits in juice, drained

  8. 1 jalapeno chile, minced*

  9. 1 tablespoon lime juice

  10. 1 tablespoon honey

  11. 1 tablespoon olive oil

  12. 3 green onions, chopped

  13. 2 tablespoons chopped cilantro Salt and pepper

Instructions Jump to Ingredients ↑

  1. Make Pineapple Relish: In medium bowl, stir together pineapple, jalapeno, lime juice, honey, olive oil, green onion and cilantro. Add salt and pepper to taste. Cover and set aside. Place pork chops in self-sealing bag; in small bowl stir together hoisin, vinegar, soy sauce, garlic, and sesame oil. Pour hoisin mixture over pork; seal bag and toss gently to coat well; set aside for 30 minutes. Prepare medium-hot fire in grill. Remove chops from bag (discard any remaining marinade) and grill directly over fire for about 2 minutes per side, until nicely browned. Place pork chop in each pita half, top with some Pineapple Relish.


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