Ingredients
- 6 pork chops (can use boneless pork as well)
- 1 can (20 ounces) can pineapple slices, in juice
- 1/2 cup brown sugar
- 1/2 cup Italian dressing
- 1/4 cup pineapple juice
- 3 tablespoons soy sauce
Instructions
- Drain the pineapple and reserve 1/4 cup of the juice for use in the marinade. Combine the brown sugar, Italian dressing, pineapple juice, and soy sauce to make the marinade. Use 2/3 cup of the marinade to marinade the pork and reserve the rest for basting. Place the pork chops in a ziploc bag and pour the marinade on top. Refrigerate and allow the pork chops to marinade for at least 1 hour.
- Grill the pork chops on medium heat for 8 minutes on each side. Grill the pineapple separately for 5 minutes. While grilling make sure to baste the pork chops and the pineapple with the reserved marinade. Once the pork chops and pineapple are done, place one piece of pineapple on each pork chop.
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