Best 7 Grilled Pork With Pineapple Chutney Recipes

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Indulge in a tantalizing culinary journey with our grilled pork with pineapple chutney, where succulent pork chops are expertly grilled to perfection, exuding a symphony of savory and smoky flavors. Perfectly complemented by a sweet and tangy pineapple chutney, this dish promises an explosion of tastes that will tantalize your palate. The chutney, a harmonious blend of pineapple, onion, ginger, and spices, adds a refreshing and vibrant touch to the richness of the grilled pork. Accompanied by a medley of side dishes, including a creamy coleslaw, roasted potatoes, and a refreshing cucumber salad, this grilled pork with pineapple chutney is an ensemble of flavors that will elevate any dining experience.

Here are our top 7 tried and tested recipes!

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

PINEAPPLE CHUTNEY



Pineapple Chutney image

Delicious and easy pineapple chutney recipe can be served with grilled meats or used as a condiment with any Caribbean, Indian, or Asian meal.

Provided by Linda Larsen

Categories     Side Dish     Sauce     Condiment     Jam / Jelly

Time 40m

Yield 6

Number Of Ingredients 8

1/2 cup onion (chopped)
1/2 cup honey
1/2 cup white wine vinegar
2 and 1/2 cups pineapple (chopped)
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes

Steps:

  • Gather the ingredients.
  • In a heavy saucepan, combine the onion, honey, vinegar , pineapple, curry powder, ginger, salt, and red pepper flakes and mix well.
  • Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
  • Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes.
  • Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid. Refrigerate the chutney for up to four days or freeze up to three months.

Nutrition Facts : Calories 114 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 179 mg, Sugar 27 g, Fat 0 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH



Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h50m

Yield 4 sandwiches

Number Of Ingredients 27

1/4 cup light brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)
Sweet Chile Sauce, warmed, recipe follows
Unsalted butter, softened, to toast rolls
4 soft potato rolls or sweet Hawaiian bread rolls
Grilled Pineapple Relish, recipe follows
Shredded red cabbage, to garnish
2 cups rice vinegar
1 cup brown sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
4 cloves garlic, smashed
Oil, for grilling
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno, seeded and diced
1/2 red onion, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
  • Preheat the oven to 325 degrees F with the oven rack in the middle position.
  • Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
  • For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
  • Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
  • Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

PORK TENDERLOINS WITH PINEAPPLE-MINT CHUTNEY



Pork Tenderloins with Pineapple-Mint Chutney image

Provided by Food Network Kitchen

Time 5h

Yield 6 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
8 whole allspice berries
4 whole cloves
1 cup cold water
3 tablespoons kosher salt, plus additional for seasoning
2 tablespoons dark brown sugar
1/4 cup chopped fresh ginger with peel
4 cloves garlic
1 cup dark rum
3 pork tenderloins
Freshly ground black pepper

Steps:

  • For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.
  • For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.
  • Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.
  • Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.

GRILLED PORK CHOPS WITH PINEAPPLE



Grilled Pork Chops with Pineapple image

Let these chops marinate while you're at work. When you get home, you can have a hot meal ready in minutes! It's easy to see why this tasty Asian-flavored recipe is a hit with Barbara Lopshire of Holland, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 can (8 ounces) sliced pineapple
1/2 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 teaspoons brown sugar
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
2 garlic cloves, minced
2 boneless butterflied pork chops (1/2 inch thick and 5 ounces each)
1 teaspoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce, garlic and reserved pineapple juice; add pork chops. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, uncovered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, combine sugar and cinnamon; sprinkle over both sides of pineapple rings. Grill for 1-2 minutes on each side or until browned. Serve with pork.

Nutrition Facts : Calories 266 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY



Jerk Pork Tenderloin With Fresh Pineapple Chutney image

Make and share this Jerk Pork Tenderloin With Fresh Pineapple Chutney recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 (1 1/4 lb) pork tenderloin, trimmed
2 teaspoons easy caribbean jerk seasoning
cooking spray
1/2 cup finely chopped onion
2 cups finely chopped fresh pineapple (about 1/2 cored pineapple)
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1 dash fresh ground black pepper

Steps:

  • To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
  • Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
  • Prepare grill.
  • Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
  • Slice pork into 1/2-inch-thick slices.
  • To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Nutrition Facts : Calories 131.1, Fat 4.5, SaturatedFat 1.4, Cholesterol 46.8, Sodium 72.5, Carbohydrate 7.6, Fiber 0.7, Sugar 5.7, Protein 14.9

GRILLED PINEAPPLE PORK CHOPS



Grilled Pineapple Pork Chops image

Make and share this Grilled Pineapple Pork Chops recipe from Food.com.

Provided by Kaarin

Categories     Pineapple

Time 21m

Yield 6 serving(s)

Number Of Ingredients 6

6 pork chops, 1-inch thick
1 (20 ounce) can pineapple slices, in juice
1/2 cup brown sugar
1/2 cup Italian dressing
1/4 cup pineapple juice
3 tablespoons soy sauce

Steps:

  • Drain pineapple, reserving 1/4 cup of the juice for marinade.
  • Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting.
  • Let meat marinate for at least 3 hours.
  • Grill pork chops on medium heat for 8 minutes on each side.
  • Grill pineapple for a total of 5 minutes.
  • Baste both pork and pineapple with reserved marinade.
  • Place one or two pineapple slices on each pork chop.

Tips:

  • For the best flavor, choose pork chops that are at least 1 inch thick.
  • To ensure even cooking, use a meat mallet to pound the pork chops to an even thickness.
  • To create a flavorful marinade, combine soy sauce, garlic, ginger, and brown sugar. Allow the pork chops to marinate for at least 30 minutes.
  • When grilling the pork chops, cook them over medium heat for about 6-8 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
  • Serve the pork chops with pineapple chutney for a sweet and tangy flavor.

Conclusion:

Grilled pork with pineapple chutney is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork chops are tender and juicy, and the pineapple chutney adds a sweet and tangy flavor that perfectly complements the pork. This dish is sure to be a hit with your friends and family.

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