Teriyaki Pineapple and Pork Chops

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  • 1 cup unsweetened pineapple juice
  • 4 bone-in pork loin chops
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 fresh pineapple, peeled and cored
  • 1/2 cup teriyaki sauce
  • 1 (9 ounce) package fresh spinach
  1. Place pineapple juice in a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
  2. Drain pork chops and discard marinate.
  3. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
  4. Cut the peeled and cored pineapple into eight spears. 
  5. Grill chops and pineapple covered over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160 degrees and pineapple is tender, basting occasionally with teriyaki sauce.
  6. Arrange spinach on a serving platter; top with pineapple and chops.

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