Pineapple Salsa Pork Chops

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 1/2 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:

• Brown Sugar Pork Chops
• Pineapple BBQ Pork Chops
• Grilled BBQ Pork Chops 
• Mushroom Pork Chops

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.

Prep Time15 minutes mins

Cook Time15 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Pork Chops

Cuisine: American

Keyword: citrus marinated pork chops, grilled pineapple pork chops, pineapple pork chops, pineapple salsa

Servings: 6 servings

Calories: 681kcal

Author: Milisa

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 1/2 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

Serving: 1g | Calories: 681kcal | Carbohydrates: 31g | Protein: 56g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 23g | Cholesterol: 176mg | Sodium: 1017mg | Fiber: 2g | Sugar: 23g

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