Pineapple-Glazed Pork Chops with Charred Scallions

Pork with pineapple glaze seems like a pupu dish to have with a tiki cocktail. But F&W's Marcia Kiesel knows that when grilled, the pineapple juice takes on a caramelly flavor that's great with the slightly sweet oakiness of warm climate Chardonnay.

Plus: F&W's Pork Cooking Guide


Slideshow: More Grilled Pork Recipes


  • Total Time:
  • Servings: 4
  • Time(Other): Plus 2 hr marinating

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  • 2 cups unsweetened pineapple juice
  • 1 tablespoon finely grated fresh ginger, plus 2 tablespoons chopped ginger
  • Four 6-ounce boneless pork loin chops
  • 16 large scallions, trimmed
  • Vegetable oil, for drizzling
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large, shallow dish, combine 1/2 cup of the pineapple juice and the grated ginger. Add the pork and turn to coat. Let stand at room temperature for 2 hours, turning often.

  2. Meanwhile, in a small saucepan, combine the remaining 1 1/2 cups of pineapple juice with the chopped ginger and boil over high heat until reduced to 1/2 cup, about 20 minutes; strain the juice.

  3. Light a grill. Remove the pork from the marinade. Drizzle the pork and scallions with oil and season with salt and pepper. Grill the pork over high heat until nicely charred, about 3 minutes. Turn and grill for 2 minutes longer. Brush the chops with the reduced pineapple juice and grill, turning and brushing constantly, until richly glazed, about 1 minute. Transfer the pork to a platter. Grill the scallions, turning a few times, until wilted and charred in spots, about 2 minutes. Serve the pork chops with the scallions.

Suggested Pairing

Try a Chardonnay from Argentina.

Contributed By Published June 2009

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