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 More Grilled Pork Recipes

Marcia Kiesel
June 2009

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Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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