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Grilled Pork with Pineapple Chutney
Grilled Pork with Pineapple Chutney
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Grilled pork chops with pineapple and serrano pepper chutney - a sweet and spicy summer delight!
Ingredients:
  • 2.5 pounds boneless center-cut pork loin chops
  • 2 tablespoons Caribbean-style rub, or to taste
  • 2 cups teriyaki marinade
  • 0.5 fresh pineapple, diced
  • 1 large yellow onion, chopped
  • 3 serrano peppers, chopped
  • 1 cup apple cider vinegar
  • 1 cup brown sugar
  • 1 cup pineapple juice
  • 0.5 cup grated fresh ginger root
  • 2 tablespoons minced garlic
  • 1 teaspoon mustard seeds
  • 1 teaspoon salt
  • 1 cup golden raisins
Instructions:
  • In a large resealable container, generously season pork chops with rub. Pour marinade over, seal tightly, and refrigerate for at least 1 hour or up to 24 hours.
  • Marinate the pork. In a large saucepan, mix pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt. Simmer gently until thickened for about 45 minutes, stirring occasionally. Take the saucepan off the heat, sprinkle with golden raisins, and let it cool for 10 to 15 minutes before serving.
  • Preheat a charcoal grill to medium heat outdoors and lightly oil the grate. Take the pork out of the refrigerator and discard any leftover marinade.
  • Grill pork chops over medium heat until thermometer reads 145°F (63°C), 4 to 8 minutes per side, depending on thickness. Serve with chutney.

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