Go Back

Grilled Hawaiian Pork Chops

This recipe creates flavorful Hawaiian pork chops by marinating thick-cut chops in a sweet and savory blend of pineapple juice, soy sauce, vegetable oil, onion, garlic, and brown sugar. Grilling brings out a smoky char, and grilled pineapple slices add a sweet, tangy balance to this main course.
Print Recipe Pin Recipe
Total Time 2 hours 28 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3188.3 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Shallow dish or resealable bag for marinating
  • 1 Grill charcoal or gas
  • 1 Tongs

Ingredients
  

Main

  • 1 can pineapple slices
  • 1/2 cup soy sauce
  • 1/3 cup vegetable oil
  • 1/4 cup minced onion
  • 2 cloves garlic minced
  • 1 tablespoon brown sugar
  • 6 pork chops each 1-inch thick

Instructions
 

  • Drain the can of pineapple slices, reserving 1/2 cup of the juice in a large mixing bowl.
  • To the reserved pineapple juice, add the soy sauce, vegetable oil, minced onion, minced garlic, and brown sugar. Whisk thoroughly until the brown sugar is completely dissolved.
  • Place the 1-inch thick pork chops into the marinade, ensuring each chop is fully coated. Cover the bowl or transfer the chops and marinade to a resealable bag.
  • Marinate the pork chops in the refrigerator for a minimum of 2 hours, ideally 4 hours, or up to overnight for maximum flavor.
  • Approximately 30 minutes before grilling, remove the marinated pork chops from the refrigerator to bring them closer to room temperature.
  • Preheat your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent sticking.
  • Place the marinated pork chops on the preheated grill. Grill for 4-6 minutes per side, or until distinct grill marks appear and the internal temperature reaches 145°F (63°C).
  • During the final few minutes of cooking, place the drained pineapple slices directly on the grill grates. Grill for 1-2 minutes per side until they are lightly charred and caramelized.
  • Remove the pork chops and pineapple from the grill. Place the cooked pork chops on a clean plate and tent loosely with foil. Let them rest for 5-10 minutes before serving.

Notes

Marination is key for flavor penetration and tenderization; aim for the full 4 hours, or even overnight if possible. Ensure pork chops are consistently 1-inch thick for even grilling and to prevent drying out. Begin with medium-high heat for a good sear, then adjust to medium-low to cook through to an internal temperature of 145°F (63°C). Grilling the pineapple slices separately enhances their sweetness and adds a beautiful caramelization, complementing the savory pork perfectly. Always rest the cooked pork chops for 5-10 minutes to allow juices to redistribute, ensuring a tender and moist result.