Ingredients
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1/3 cup pineapple juice
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1/4 cup soy sauce
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1 tablespoon brown sugar
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1 tablespoon vegetable oil
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1 teaspoon ginger
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1/2 teaspoon allspice
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1/2 teaspoon dry mustard
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4 pork chops (3/4 inch thick)
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12 ounces peeled and cored pineapple
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1 red onion
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2 tablespoons mint, chopped, garnish
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lime wedge, garnish
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1/2 teaspoon hot chili flakes
Instructions
- Whisk together first 8 ingredients (pineapple juice - dry mustard).
- Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
- Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
- Prepare grill.
- Discard marinade from chops.
- Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
- Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.