Name: Teriyaki Pineapple & Pork Chops
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 cup unsweetened pineapple juice -; 4 bone-in pork loin chops (8 ounces each) -; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed -; 1 teaspoon garlic powder -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1 fresh pineapple -; 1/2 cup teriyaki sauce -; 1 package (9 ounces) fresh baby spinach -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Teriyaki Pineapple & Pork Chops

1. 1 cup unsweetened pineapple juice -

2. 4 bone-in pork loin chops (8 ounces each) -

3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed -

4. 1 teaspoon garlic powder -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 1 fresh pineapple -

8. 1/2 cup teriyaki sauce -

9. 1 package (9 ounces) fresh baby spinach -

How to cook deliciously - Teriyaki Pineapple & Pork Chops

1. Stage

Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.

2. Stage

Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.

3. Stage

Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving.

4. Stage

Arrange spinach on a serving platter; serve with pineapple and chops.