• 4servings
  • 25minutes
  • 433calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, E
MineralsCopper, Natrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup unsweetened pineapple juice

  2. 4 bone-in pork loin chops (8 ounces each )

  3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  4. 1 teaspoon garlic powder

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 1 fresh pineapple

  8. 1/2 cup teriyaki sauce

  9. 1 package (9 ounces) fresh baby spinach

Instructions Jump to Ingredients ↑

  1. Teriyaki Pineapple & Pork Chops Recipe photo by Taste of Home Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.

  2. Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.

  3. Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving.

  4. Arrange spinach on a serving platter; serve with pineapple and chops. Yield: 4 servings.


Send feedback