Or if you’re not a pineapple person, and I know it’s quite a divisive fruit, you can feel free to leave it out of this recipe and enjoy the teriyaki-soaked meat on its own with other sides of your choice.You can use chicken breasts instead of pork chops if that’s your preference! I’d still recommend serving them with the pineapple because regardless of the meat, the pineapple and teriyaki complement each other perfectly!.If you’d like, brush the reserved marinade over the pork chops before serving. Serve them alongside the pork chops and any other sides of your choice. In the last couple minutes of grilling, brush your pineapple slices with a little cooking oil and place them on the grill to cook for 2-3 minutes per side. Do not overcook or you’ll risk drying out your meat! Step 3: Add Pineapples and Enjoy! Flip and grill for another 5 minutes, or until the pork chop is cooked through. Place the pork chops on the grill and cook for 7 minutes, or until juices begin to pool up on the pork chop. Preheat the grill to medium-high heat while cleaning and oiling the grates. Dont bother with your favorite barbecue rub. Season the chops with black pepper, but no salt (they have enough from the brine). Reserve a small amount of marinade in the fridge to brush over the pork chops before serving. While they are brining, setup your grill for 2-zone or indirect cooking or fire up the smoker, and shoot for 225☏ (107.2☌) in the indirect zone. Seal them in a plastic bag and marinate for 8-24 hours in the refrigerator. Place the pork chops in a large resealable bag and pour the marinade over them. In a small bowl, combine the soy sauce, honey, olive oil, garlic, and ginger powder. It’s so easy, and the smell, once it hits the grill, is going to have your neighbors knocking! Step 1: Marinade All you’re going to do is make the marinade, and let it soak into your meat and grill.
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