Pineapple Salsa Pork Chops are an incredibly flavorful and delicious weeknight dinner that will have everyone lined up to the dinner table. A quick pineapple and citrus marinade makes these pork chops tender and juicy and the super simple pineapple salsa comes together in about 5 minutes.
Grilled Pork Chops are a weeknight staple at our house. They are quick and easy and always hit the spot when they are prepared on the grill.
Ingredients for Pineapple Salsa Pork Chops:
For the Salsa:
- Pineapple Tidbits
- Petite Diced Tomatoes
- Diced Onion
- Diced Bell Pepper
For the Marinade:
- Pineapple Juice
- Orange Juice
- Olive Oil
- Brown Sugar
- Granulated Garlic
- Onion Powder
- Dried Thyme
- Kosher Salt
- Black Pepper
- Smoked Paprika
- Ground Chili Flakes
- Pork Chops
How to Grill Pineapple Salsa Pork Chops:
Make the Salsa:
- Drain the pineapple tidbits and reserve the juice for the marinade. Add pineapple tidbits to a bowl.
- Strain the diced tomatoes and discard the juice. Add tomatoes to the bowl with pineapple.
- Add onions and bell peppers. Set aside while you prepare the marinade.
Make the Marinade:
- In a bowl, combine pineapple juice, orange juice, olive oil, and brown sugar. Add garlic, onion powder, thyme, salt, pepper, smoked paprika and ground chili flakes.
- Mix well.
- Reserve ½ cup of the marinade and mix into the salsa. Stir well. Cover and refrigerate.
- Place the pork chops in a zip top bag or a baking dish.
- Pour marinade over pork chops, turning pork chops to coat both sides. Cover and refrigerate for at least 1 hour or up to 24 hours.
Grill the Pork Chops:
- Prepare a grill fire to about 400° with hickory or pecan for smoke flavor.
- Remove pork chops from marinade and place over indirect fire. Lower grill fire to 350° and close the lid.
- Cook for 5 minutes, turn pork chops and continue to cook for another 5-7 minutes. Check pork chops with a digital meat thermometer, cooking until pork chops reach 145°.
- Remove pork chops to a serving platter and allow to rest 5 minutes before serving.
- Serve pork chops with pineapple salsa and rice pilaf.
How to Store and Reheat:
- Store pork chops in an airtight container in the refrigerator up to 4 days. Store pineapple salsa in an airtight container in the refrigerator up to 5 days.
- Reheat sliced pork chops in a skillet with a tablespoon or two of orange juice or pineapple juice over medium heat. Stir occasionally until heated through. Serve with salsa.
More Grilled Pork Chop Recipes You Will Love:
If you are looking for an easy dinner that the whole family can agree on, these Pineapple Salsa Pork Chops are sure to please. Grilled pork chops topped with a quick pineapple salsa is a satisfying and delicious meal.
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Pineapple Salsa Pork Chops
A quick pineapple and citrus marinade makes these pork chops tender and juicy and the super simple pineapple salsa comes together in about 5 minutes.
Ingredients
Salsa
- 1 can (20 ounces) Pineapple Tidbits, juice reserved
- 1 can (15 ounces) Petit Diced Tomatoes, drained
- ½ cup diced onion
- ¾ cup diced bell peppers
- ½ cup marinade
Marinade
- ¾ cup pineapple juice
- ½ cup orange juice
- ¼ cup olive oil
- ⅓ cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground chili flakes
- 6-8 pork chops
Instructions
- For the salsa: Drain the pineapple tidbits and reserve the juice for the marinade. Add pineapple tidbits to a bowl.
- Strain the diced tomatoes and discard the juice. Add tomatoes to the bowl with pineapple.
- Add onions and bell peppers. Set aside while you prepare the marinade.
- Make the marinade in a bowl, combine pineapple juice, orange juice, olive oil, and brown sugar. Add garlic, onion powder, thyme, salt, pepper, smoked paprika and ground chili flakes. Mix well.
- Reserve ½ cup of the marinade and mix into the salsa. Stir well. Cover and refrigerate.
- Place the pork chops in a zip top bag or a baking dish.
- Pour marinade over pork chops, turning pork chops to coat both sides. Cover and refrigerate for 1 hour.
Grill the Pork Chops:
- Prepare a grill fire to about 400° with hickory or pecan for smoke flavor.
- Remove pork chops from marinade and place over indirect fire. Lower grill fire to 350° and close the lid.
- Cook for 5 minutes, turn pork chops and continue to cook for another 5-7 minutes. Check pork chops with a digital meat thermometer, cooking until pork chops reach 145°.
- Remove pork chops to a serving platter and allow to rest 5 minutes before serving.
- Serve pork chops with pineapple salsa.
Notes
How to Store and Reheat:
Store pork chops in an airtight container in the refrigerator up to 4 days. Store pineapple salsa in an airtight container in the refrigerator up to 5 days.
Reheat sliced pork chops in a skillet with a tablespoon or two of orange juice or pineapple juice over medium heat. Stir occasionally until heated through. Serve with salsa.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 681Total Fat: 37gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 176mgSodium: 1017mgCarbohydrates: 31gFiber: 2gSugar: 23gProtein: 56g
Nutritional information is estimated and may not be accurate.
Judy
1 can (20 ounces) Pineapple Tidbits, juice reserved
It’s just my husband and I. 20 ounces pineapple tidbits is to large for us to use. Would a smaller can of pineapple in a 8 ounces I think that’s the size can work by reducing all ingredients so I could make this wonderful dish. Loving your recipes
Milisa
Hi Judy,
I would just reduce the ingredients by about 2 1/2 and it would do just fine. So glad you are enjoying the recipes.
~ Milisa