Best 8 Grilled Teriyaki Pork Chops With Pineapple Papaya Relish Recipes

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Grilled teriyaki pork chops with pineapple papaya relish is a flavorful and satisfying dish that combines the sweet and savory flavors of grilled pork with a tropical fruit relish. The pork chops are marinated in a mixture of teriyaki sauce, soy sauce, garlic, and ginger, then grilled to perfection. The pineapple papaya relish adds a sweet and tangy flavor to the dish, and it pairs perfectly with the grilled pork. This recipe is perfect for a summer cookout or a weeknight meal, and it is sure to please your family and friends.

Here are our top 8 tried and tested recipes!

TERIYAKI PINEAPPLE & PORK CHOPS



Teriyaki Pineapple & Pork Chops image

Pork chops are wonderful on the grill. Adding the pineapple and teriyaki makes it even better! It reminds me of Hawaii!-Alaina Showalter, Clover, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 cup unsweetened pineapple juice
4 bone-in pork loin chops (8 ounces each)
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
1/2 cup teriyaki sauce
1 package (9 ounces) fresh baby spinach

Steps:

  • Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

Nutrition Facts : Calories 433 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1644mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 41g protein.

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE PAPAYA RELISH



Grilled Teriyaki Pork Chops with Pineapple Papaya Relish image

Categories     Ginger     Marinate     Low Cal     Backyard BBQ     Pork Chop     Grill     Chill     Grill/Barbecue     Soy Sauce     Gourmet

Yield Serves 6

Number Of Ingredients 9

For marinade
2/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/3 cup water
1/4 cup rice vinegar
3 garlic cloves, chopped fine
a 2-inch piece fresh gingerroot, peeled and chopped fine
six 1-inch-thick rib pork chops, bones frenched by butcher if desired
Pineapple Papaya Relish as an accompaniment

Steps:

  • Make marinade:
  • In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
  • Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
  • Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
  • Serve pork chops with relish.

TERIYAKI GRILLED PORK CHOPS



Teriyaki Grilled Pork Chops image

Grilled pork loin chops made using Recipe #365696. The recipe is simple and can be left in refrigerator all day to marinate to perfection. Grilling is a breeze. Prep time is the time it takes to marinate.

Provided by Stoblogger

Categories     Pork

Time 1h15m

Yield 8 chops, 6-8 serving(s)

Number Of Ingredients 3

6 -8 pork loin chops
1/2 cup teriyaki sauce marinade
cooking spray

Steps:

  • Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
  • Remove the cooking grates from the grill and spray with non stick cooking spray.
  • Preheat charcoal or gas grill to medium/high heat.
  • Return the cooking grates to the grill.
  • Remove chops from marinade and place on greased grates over hot coals.
  • Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
  • Cooking time for second side is shorter by 1-2 minutes.
  • If chop is thinner than 3/4 inch, cook about 5 minutes per side.
  • If chop is thicker than 3/4 inch, cook about 7 minutes per side.
  • Overcooking will cause chops to become tough.
  • Slightly pink chops are done, white chops are well done.

PINEAPPLE-TERIYAKI PORK CHOPS



Pineapple-Teriyaki Pork Chops image

Delicious and sweet pork chops with pineapple.

Provided by palmtree9212

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 4

Number Of Ingredients 5

½ cup brown sugar
¼ cup pineapple juice
¼ cup teriyaki sauce
4 each boneless pork chops
4 rings pineapple slices

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
  • Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 328.4 calories, Carbohydrate 41.1 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.5 g, Protein 24.6 g, SaturatedFat 2.5 g, Sodium 735.9 mg, Sugar 39.3 g

GRILLED PORK CHOPS WITH APPLE-PINEAPPLE RELISH



Grilled Pork Chops With Apple-Pineapple Relish image

Brined Pork Chops, Apple-Pineapple Relish and Brussels Sprouts from Rob Feenie's Casual Classics available through Amazon.ca or Indigo.ca.

Provided by gailanng

Categories     Pork

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup kosher salt
1/2 cup sugar
4 cups water
1 tablespoon crushed black peppercorns
1 bunch fresh thyme
2 bay leaves
4 double-cut pork chops, each (12 - 14 oz. double thick-cut chops)
2 teaspoons extra-virgin olive oil
1/2 cup diced granny smith apple
1 tablespoon fresh lemon juice
1/2 cup diced pineapple
1 tablespoon rice vinegar
1 tablespoon liquid honey
1/3 cup roasted pecan, lightly crushed
1 cup maple-smoked bacon, diced good-quality
2 tablespoons finely chopped shallots
1 lb Brussels sprout, cleaned and thinly sliced
1 tablespoon butter
1/2 lemon, juice of (about 1 tbsp)
2 tablespoons freshly grated parmesan cheese

Steps:

  • For Pork Chops Brine: To brine pork, combine salt, sugar and the 4 cups water in a large glass or enamel bowl, mixing until dissolved.
  • Add peppercorns, thyme and bay leaves and refrigerate until cold, about 30 minutes.
  • Place pork chops in a large resealable ziplock bag, cover with brine and close tightly. Place the bag in a large bowl and refrigerate for 24 hours.
  • To Finish Pork Chops: Preheat a barbecue grill to 400°F.
  • Line a plate with paper towels. Using tongs, remove pork chops from the brine and set on the lined plate to absorb any liquid. (If the pork chops are damp, the meat will flame on the barbecue.) Discard the brine. Allow pork chops to come to room temperature, 15-20 minutes, then season with salt and black pepper and brush lightly with olive oil.
  • Grill chops for 5 minutes, then turn them 45° and cook for another 5 minutes. Turn chops over, and grill for 5 minutes, then turn them 45° and grill for 5 minutes more. Insert a meat thermometer; once the meat reads 160°F, immediately remove chops from the heat and allow to rest for 5 minutes.
  • Fold pecans into the apple-pineapple relish. Divide the Brussels sprouts mixture between each of 4 plates. Place a pork chop over the sprouts and spoon a tablespoon of the apple mixture on top. Serve immediately.
  • To Make Apple-Pineapple Relish: In a large bowl, toss apple with lemon juice until well coated. Add pineapple, rice vinegar and honey and set aside. This relish will keep (without the pecans, which are added just before serving) refrigerated in an airtight container for up to 4 days.
  • For the Braised Brussels Sprouts: Line a small plate with a paper towel. In a medium frying pan on medium heat, cook bacon until lightly crispy, about 5 minutes. (If the meat begins to smoke, reduce the heat.) Remove bacon from the pan and drain on the lined plate. Carefully pour off some of the rendered fat, then add shallots and cook for another 2 minutes. Stir in Brussels sprouts and cook for 2 more minutes, then add bacon and butter and toss lightly. Season with salt, black pepper and lemon juice. Remove from heat and stir in Parmesan cheese.

Nutrition Facts : Calories 742.6, Fat 40.8, SaturatedFat 14.1, Cholesterol 171.6, Sodium 7579.2, Carbohydrate 45.5, Fiber 4.2, Sugar 35.2, Protein 49.8

PINEAPPLE GRILLED PORK CHOPS



Pineapple Grilled Pork Chops image

These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.

Provided by jhopkins

Categories     World Cuisine Recipes     Asian

Time 8h25m

Yield 4

Number Of Ingredients 6

1 (8 ounce) can pineapple rings, juice drained and reserved
¼ cup brown sugar
¼ cup soy sauce
¼ teaspoon garlic powder
4 pork chops
1 pinch ground black pepper

Steps:

  • Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Nutrition Facts : Calories 391.8 calories, Carbohydrate 26 g, Cholesterol 124 mg, Fat 12.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 999.5 mg, Sugar 23.7 g

GRILLED TERIYAKI PORK KABOBS



Grilled Teriyaki Pork Kabobs image

"Soy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite." Edie DeSpain - Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4-1/2 teaspoons cornstarch
1 tablespoon brown sugar
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into 1-inch cubes
16 medium fresh mushrooms
1 large red onion, cut into wedges
8 cherry tomatoes
Hot cooked rice, optional

Steps:

  • In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 539mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

PINEAPPLE PAPAYA RELISH



Pineapple Papaya Relish image

Categories     Onion     Pepper     Side     No-Cook     Quick & Easy     Low Sodium     Wheat/Gluten-Free     Papaya     Pineapple     Bell Pepper     Spring     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

2 cups finely diced fresh pineapple
1 cup finely diced fresh papaya
1/2 cup finely diced red bell pepper
1/2 cup finely diced Maui, Vidalia, or other sweet onion
1 garlic clove, minced
1 small fresh hot green chili such as a serrano or Thai chili, seeded and minced (wear rubber gloves)
2 tablespoons shredded mint leaves

Steps:

  • In a bowl combine all ingredients with salt to taste and let stand at room temperature 1 hour. Relish may be made 1 day ahead and chilled, covered.
  • Serve relish at room temperature.

Tips:

  • Choose thick, bone-in pork chops for grilling. They will stay juicy and flavorful.
  • Marinate the pork chops in teriyaki sauce for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
  • Grill the pork chops over medium heat until they are cooked through. This will take about 10-12 minutes per side.
  • Make the pineapple papaya relish while the pork chops are grilling. This is a refreshing and flavorful condiment that will complement the pork chops perfectly.
  • Serve the pork chops with the pineapple papaya relish and steamed rice or noodles.

Conclusion:

Grilled teriyaki pork chops with pineapple papaya relish is a delicious and easy-to-make meal that is perfect for a summer cookout. The pork chops are tender and flavorful, and the relish is a refreshing and tangy complement. This dish is sure to be a hit with your family and friends.

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