Ingredients:
1/3 cup pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon hot chili flakes
1/2 teaspoon dry mustard
4 pork chops ( 3/4 inch thick)
12 ounces peeled and cored pineapple
1 red onions
2 tablespoons mint, chopped, garnish
lime wedges, garnish
Directions:
Whisk together first 8 ingredients (pineapple juice – dry mustard).
Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
Prepare grill.
Discard marinade from chops.
Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.
Servings: 4
Time preparation: 40 min.
Time total: 50 min.