- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 cup
- Uncooked Compliments Jasmine Rice
- 250 mL
- 1/2
- Fresh pineapple (to cut into rings)
- 1/2 cup
- Compliments Teriyaki Cooking Sauce, divided
- 125 mL
- 1/4 tsp
- Each salt and pepper
- 1 mL
- 4
- Boneless pork loin chops
- approx. 150 g each
- 1 tbsp
- Panache Olive Oil
- 15 mL
Directions
Step 1
Preheat BBQ to medium-high heat. Prepare jasmine rice according to package instructions.
Step 2
Meanwhile, if using a whole fresh pineapple cut it in half cross-wise; remove the outer skin reserve other half-pineapple for another use). Slice the peeled half-pineapple into 4 rings. Cut out the cores with an apple corer (or pointed knife). Brush all sides of rings with 2 tbsp (30 mL) teriyaki sauce, lightly season with salt and pepper.
Step 3
On a platter, rub the pork chops with the olive oil and 2 tbsp (30 mL) of the teriyaki sauce. Season with remaining salt and pepper.
Step 4
Place pork chops on the hot grill, cook 2 min., pivot the chops 90 degrees (to make square grill marks), grill another 2 min. Flip chops over; repeat process on second side, brushing with about half the remaining teriyaki sauce. Grill until the pork reaches an internal temperature of 71°C (160°F). Meanwhile, grill the pineapple rings 3 to 4 min. per side until lightly charred; brush second side with the rest of the teriyaki sauce.
Step 5
Plate the pork chops. Finely dice 2 of the grilled pineapple rings and mix with half the green onions. Cut the other 2 rings in half. Serve each chop alongside rice, a dollop of the pineapple mixture and half a pineapple ring. Garnish with remaining green onion.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 480
- Fat:
- 9 g
- Saturated Fat:
- 2.5 g
- Carbs:
- 65 g
- Fibre:
- 3 g
- Sugar:
- 23 g
- Cholesterol:
- 85 mg
- Protein:
- 37 g
- Sodium:
- 580 mg
