Nothing says summer grilling like juicy, flame-kissed pork chops—and these Pineapple-Glazed Grilled Pork Chops bring serious flavor and nutrition to the table. With the perfect balance of sweet, savory, and spicy, this recipe delivers high-quality protein in the most mouthwatering way. Glazed in a tangy pineapple marinade made with coconut aminos, garlic, and a kick of ginger and red pepper, these pork chops are anything but ordinary. Grilled pineapple rings add a tropical flair, while a thickened glaze ties it all together with irresistible richness.
This dish isn’t just a flavor bomb—it’s also loaded with benefits that make it ideal for those following high-protein, paleo, or clean eating lifestyles. Pork chops are an excellent source of complete protein, essential for muscle repair, immune support, and sustained energy. Coconut aminos serve as a soy-free alternative to traditional sauces, making the dish gentler on digestion and perfect for gluten-free or paleo diets. Fresh garlic and ginger bring anti-inflammatory, immune-boosting properties, while the pineapple provides bromelain, a natural enzyme that supports digestion and reduces inflammation.
Quick enough for weeknights yet impressive enough for entertaining, this recipe is also highly versatile. You can marinate the pork in advance, grill everything in under 15 minutes, and serve it with your favorite seasonal sides—like grilled veggies or a crisp herb salad—for a complete, nourishing meal.
With bold flavor, vibrant color, and clean ingredients, these Pineapple-Glazed Grilled Pork Chops are everything you want in a protein-rich, summer-ready dinner. Fire up the grill and let the sweet heat do the rest!
Recipe
Serves 5
6 fl oz. (180ml) coconut aminos
4 tbsp. water
1 tbsp. sesame oil
¼ tsp. ground ginger
½ tsp. red pepper flakes
3 large cloves of garlic, minced
2 tbsp. tomato ketchup
14 oz. (400g) can pineapple rings + retain 4 fl oz.(120ml) pineapple juice from can
2 lbs. (900g) pork chops, boneless
spray oil
2 tbsp. arrowroot powder
4 tbsp. green onions, chopped, for garnish
How to Prepare
Place the coconut aminos, water, sesame oil, ground ginger, red pepper flakes, garlic, tomato ketchup, and pineapple juice into a bowl and whisk until well combined.
Place the pork chops into a large dish, pour over the marinade, then cover the dish and set aside to marinate for at least 10 minutes or overnight.
Spray the grill with cooking spray and heat it to medium-high. Place the pork chops and pineapple rings on the grill, reserving the excess marinade to make the sauce.
Grill the pork and pineapple for 4-5 minutes on each side. Remove from the grill and set aside to rest for 4 minutes covered in kitchen foil.
Meanwhile, whisk the arrowroot into the marinade and strain it through a sieve into a saucepan. Place over medium heat until the sauce starts boiling, then reduce the heat to low and continue cooking for a couple minutes to thicken the sauce.
Drizzle the sauce over the pork chops and pineapple, garnish with green onions, and serve immediately.
Serving Suggestion:
Grilled Vegetables with Zesty Herb Dressing (Recipe here)
