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Biggest Loser Pineapple Teriyaki Pork Chops


Rate this recipe 4/5 (1 Votes)


  • Olive Oil spray
  • 4 (4 ounce) trimmed bonelss pork loin chops
  • 1 teaspoon of garlic powder
  • salt to taste
  • ground black pepper to taste
  • 8 teaspoons of Ken's Steak House honey teriyaki marinade and sauce
  • 4 slices of canned pineapple in juice, drained


Adapted from


Step 1

Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2 minutes 9be sure to leave the oven door open a crack when broiling.) Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with the pineapple slices. Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.


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