Best Pineapple Marinated Pork Recipes

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH

Steps:

• Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.

PINEAPPLE MARINATED GRILLED PORK CHOPS

Steps:

• 1. Place pork in a gallon size zip lock bag or shallow dish with a lid that seals air tight.
• 2. Mix together remaining ingredients except cooking spray and pour over pork. Seal bag/container. Turn to fully coat chops in marinade.
• 3. Marinate 24 hours in refrigerator, turning occasionally.
• 4. Coat grill rack with cooking spray, remove tenderloins from marinade; discard remaining marinade. Grill over medium coals about 7 minutes per side until done.

GRILLED MARINATED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• 1. The night (or at least 4 hours) before, make the marinade: place the tenderloins in a baking dish. In a nonreactive bowl, mix together the remaining ingredients minus 2 tablespoons of the cilantro. Pour the marinade over the tenderloin to coat. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the tenderloins twice. 2. Prepare a gas or charcoal grill fitted with a lid. Thirty to 60 minutes before grilling, set the loins at room temperature. Pour the marinade into a saucepan, bring to a boil and simmer for 15 minutes, whisking often to prevent burning. Keep warm. 3. Cook the tenderloins on the hottest part of the grill for 90 seconds on each side. Cover the grill and cook until the internal temperature registers 145 to 150 degrees for medium rare, 15 to 20 minutes more, turning every 4 minutes. Transfer the pork to a platter, cover with foil and let rest for 5 minutes. 4. Slice the pineapple into fl-inch rounds. Remove the core. Brush with olive oil and sprinkle with salt and pepper. Grill the pineapple until tender. 5. Slice the tenderloins on the bias into 1/2-inch-thick pieces. Overlap slices on a warm platter. Surround with grilled pineapple, drizzle with sauce and top with remaining cilantro. Serve with extra sauce on the side. Serves 5.

MARINATED PINEAPPLE PORK CHOPS

Steps:

• In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
• Prepare an outdoor grill for high heat, and lightly oil grate.
• Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.

PINEAPPLE MARINATED PORK

Steps:

• Place pork in a flat glass dish.
• Combine the pineapple juice, cinnamon, ginger and salt. Pour over pork,.
• Cover and refrigerate 2-12 hours.
• Coat a grill with cooking spray and preheat for 5 minutes.
• Grill pork for 3 minutes. Top each tenderloin with a pineapple slice.
• Grill 2-3 minutes longer, or until done.
• Garnish each tenderloin with slivered almonds and cilantro.