Grilled Hawaiian Pork Chops

By shelliec

Bring Hawaii home with these grilled pork chops and vegetables with a sweet pineapple glaze.

Ingredients

• HAWAIIAN SAUCE
• 6 ounce pineapple juice
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 2/3 cup brown sugar
• 1/4 cup plus 2 tablespoons water
• 2 1/2 tablespoons corn starch
• PORK CHOPS
• 4 boneless pork chops, center cut
• 1 yellow onion
• 1 red pepper
• 1 small zucchini
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• Tin Foil

Details

Adapted from jamiecooksitup.net

Preparation

Step 1

Place all Hawaiian Sauce ingredients into a medium sized sauce pan and stir well. Bring the mixture to a boil over medium heat. It will thicken as it boils. Remove it from the heat and set it aside.

It would be a great idea at this point to turn on your grill so it is hot and ready.

Make a tin foil bowl by take two large pieces of tin foil and laying one on top of the other, in a plus sign shape. Fold the foil up into a little bowl shape, with a flat center and sides that come up about 2 inches.

Chop your vegetables into small chunks, toss them in 1 tablespoon of olive oil and place them in your tinfoil bowl.

Lightly oil another piece of tin foil. Place it on the heated grill. Lightly salt and pepper the pork chops and place them on the oiled tin foil.

Add the vegetable bowl to the heated grill. Turn the grill to medium high heat, and close the lid.

Turn your chops over when the underside is nice and golden brown, about 10 minutes, and the pink is beginning to disappear from the top.

Pour some of the Hawaiian Sauce over the vegetables, and drizzle some over your meat. Let the meat cook through and vegetables become crisp tender. Remove them from the grill and allow the meat to sit for 5 minutes before you cut into it.

Serve over rice and enjoy!