TERIYAKI PINEAPPLE & PORK CHOPS

By sarey

Ingredients

• 1 C UNSWEETENED PINEAPPLE JUICE
• 4 BONE IN PORK LOIN CHOPS
• 1 T MINCED FRESH ROSEMARY (OR 1 t DRIED)
• 1 t GARLIC POWDER
• 1/2 t SALT
• 1/4 t PEPPER
• 1 FRESH PINEAPPLE
• 1/2 C TERIYAKI SAUCE

Preparation

Step 1

PLACE PINEAPPLE JUICE IN A ZIPLOC, ADD THE PORK. SEAL AND TURN TO COAT. REFRIGERATE UP TO 2 HOURS. DRAIN CHOPS AND DISCARD MARINADE. COMBINE THE ROSEMARY, GARLIC, SALT AND PEPPER--SPRINKLE OVER CHOPS.

PEEL AND CORE THE PINEAPPLE, CUT INTO 8 SPEARS. GRILL THE CHOPS AND PINEAPPLE, COVERED, OVER MEDIUM HEAT FOR 4-6 MINUTES ON EACH SIDE --BASTE BOTH OCCASIONALLY WITH TERIYAKI SAUCE