Name: Grilled Pork with Pineapple Chutney
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Boneless center-cut pork loin chops - 2 ½ pounds; Caribbean-style rub, or to taste - 2 tablespoons; Teriyaki marinade - 2 cups; Fresh pineapple, diced - ½; Yellow onion, chopped - 1 large; Serrano peppers, chopped - 3; Apple cider vinegar - 1 cup; Brown sugar - 1 cup; Pineapple juice - 1 cup; Grated fresh ginger root - ½ cup; Minced garlic - 2 tablespoons; Mustard seeds - 1 teaspoon; Salt - 1 teaspoon; Golden raisins - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Pork with Pineapple Chutney

1. Boneless center-cut pork loin chops - 2 ½ pounds

2. Caribbean-style rub, or to taste - 2 tablespoons

3. Teriyaki marinade - 2 cups

4. Fresh pineapple, diced - ½

5. Yellow onion, chopped - 1 large

6. Serrano peppers, chopped - 3

7. Apple cider vinegar - 1 cup

8. Brown sugar - 1 cup

9. Pineapple juice - 1 cup

10. Grated fresh ginger root - ½ cup

11. Minced garlic - 2 tablespoons

12. Mustard seeds - 1 teaspoon

13. Salt - 1 teaspoon

14. Golden raisins - 1 cup

How to cook deliciously - Grilled Pork with Pineapple Chutney

1. Stage

Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.

2. Stage

While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.

3. Stage

Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.

4. Stage

Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.