These grilled pork chops are perfect in the summertime; the pork chop is tender and juicy, the pineapple is sweet, and then they are finished off with a teriyaki sauce that is just fabulous. They are perfect as the main protein or even sliced as a salad topper.
Today I want to share with you this delicious and easy-to-make pork chop recipe. It’s great for a quick weekday meal, and I love pairing it with my garlic asparagus recipe. It works great as a meal prep because you can make the marinade ahead of time and, before you leave in the morning, place the pork chops in a bag. You’re ready to go, and when you come home, all you have to do is place them on the grill.
Why you will love grilled Hawaiian pork chops
- The Marinade is easy to make and leaves the pork chop juicy and tender.
- Pineapple pairs perfectly with pork chops.
- Easy to put together, mix the marinade together, and grill them for supper with a few sides, and your dinner is done.
- Healthy with a sweet ring of pineapple with pineapple, and since it is a lean cut of meat. It’s wonderful.
Ingredients needed for Hawaiian pork chops
- Pork Chops I like to use 1-1/2 inch pork chops either bone-in or boneless
- Sesame Oil I love the nuttiness of this oil
- Garlic using fresh garlic always gives you the best flavor but having it from the jar will work too. If you like using garlic feel free to add a few extra cloves.
- Brown Sugar Light brown sugar works best, but a darker one will work well too.
- Soy Sauce will help to even out the flavor
- Pineapple juice I like to use canned pineapple and reserve the juice for the marinade.
- Ground Ginger you can use minced fresh garlic or I like to use powdered ginger because I always have that in my pantry.
- Red pepper flakes I like to add a little bit of heat to the pepper flakes this is completely optional.
- Cornstarch is used as a thickener for the glaze.
- Pineapple Rings I like to use fresh when I can but for this recipe I use canned pineapple.
How To Make Hawaiian Pork Chops on the Grill
- Pat Dry pork chops I like to pat the pork chops with a paper towel; I find that the marinade sticks to it better.
- Marinade pour soy sauce, pineapple juice, sesame oil, brown sugar, ground ginger, and mince garlic into a Ziploc bag or freezer bag. Then add pork chops and refrigerate overnight or at least 30 minutes to hours
- Remove the pork chops from the marinade, discard leftover marinade, and grill, grilling the pineapple rings alongside.
- Grill the pork chops and pineapple on the grill for 5 minutes on each side until the internal temperature reaches 145 degrees. depending on the thickness of the pork chops your grilling time may vary.
- Rest allow the pork chops to rest for 10 minutes before slicing into them.
Tips for Making Grilled Hawaiian Pork Chops
- Use a meat thermometer I like to take the guesswork out of determining if my meat is done or needs a little more time by using an instant-read meat thermometer. You want a perfect 145 degrees for a pork chop.
- Marinate pork chops you want to make sure that you marinade for a minimum of 10 minutes but they really are best if you marinade overnight.
- Resting pork chops Be sure to rest the pork chops for at least 5 minutes; this will allow the meat to retain the juices. If you cut into it too soon, all the juiciness of the pork chop will run out.
- Don’t poke the pork chops It’s always so tempting to flip the meat constantly and poke it with a fork to check the doneness, but this releases all of the juices and results in a dryer pork chop.
- Remove meat from the refrigerator for about 20–30 minutes before you plan on grilling it. I like to pull them out of the fridge while I’m prepping the rest of the meal so that the meat has a chance to come up to room temperature before I place them on the grill.
Frequently Asked Questions
How long should I cook Grilled Pork Chops?
Depending on the cut of your pork chop and if you have boneless or bone-in, for a 2-inch-thick bone-in pork chop, it will take around 5 minutes per size. If you are cooking a thinner, boneless pork chop, it will cook much quicker.
Is it normal for pork chops to be slightly pink in the middle?
Yes, it’s perfectly normal for grilled pork chops to be slightly pink in the middle; if you are cooking them at 145°F, they will be slightly pink in the center, and that’s perfectly safe. If you’re uncomfortable with a pink middle, you can comfortably cook your pork chops at 155°F (but they won’t be as juicy).
Can I freeze these pork chops?
Yes, you can freeze the pork chops, which makes them a great meal prep. Prepare them as seen in the recipe, and then instead of cooking them, place them in the freezer. When you’re ready to cook them, pull them out of the freezer and allow them to thaw.
How to Store Hawaiian Pork Chops
If there are any leftovers you can place them into an air-tight container for up to 5 days. To meal prep this recipe place pork chops with rice and vegetables in an airtight container and enjoy this dish for lunches.
Easy Grilled Hawaiian Pork Chops
- 1-1/2 lbs pork chops bone-in or boneless
- ¾ cup soy sauce low sodium
- ½ cup pineapple juice from can
- ⅓ cup brown sugar
- 1 tbsp sesame oil
- ¼ tsp ground ginger
- 3 tsp garlic minced
- 1-1/2 tbsp cornstarch
- ⅛ tsp chili peppers optional
- 1 can pineapple rings or cut a fresh pineapple into 1/2-inch slices
- 2 green onions garnish
- Pour soy sauce, pineapple juice, sesame oil, brown sugar, ground ginger, minced garlic, and chili pepper flakes into a large Ziplock bag.
- Add the pork chops to the marinade and let sit for a minimum of 10-15 minutes up to overnight.
- Place pork chops and pineapple on the grill for 5 minutes on each side or until the internal temperature reaches 145-155 degrees. Depending on the thickness of your meat, your grill time will vary.
- Remove pork chops and pineapple from the grill and allow them to rest for 5-6 minutes.
- While pork chops are resting, add reserved marinade and cornstarch to a medium size saucepan. Whisk to combine well. Heat over medium heat until the sauce starts to thicken.
- Drizzle pork chops and pineapple with sauce and garnish with green onions.