Simple, sweet, and spicy dish with pineapple and pork.


Recipe Summary

20 mins
10 mins
1 hr
1 hr 30 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.

  • While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.

  • Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.

  • Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

Cook's Note:

You can use any pork rub or spice seasoning mix and your preferred store-bought marinade for this recipe.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

1112 calories; protein 74.8g; carbohydrates 169g; fat 14.8g; cholesterol 163.1mg; sodium 5453.4mg. Full Nutrition