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Grilled Teriyaki Chops ~ Hawaiian style, dairy free and gluten free

Print Recipe
Servings 5 servings

Ingredients
  

  • 5 1- inch thick boneless pork chops trimmed
  • 1 whole pineapple trimmed and sliced into 1-inch thick rounds
  • The Marinade:
  • 1 tbsp sherry
  • 1 tbsp agave syrup can substitute honey or brown sugar
  • 2 tbsp soy sauce
  • 1/2 C fresh pineapple crushed
  • 1 tbsp coconut oil melted
  • 1 garlic clove minced (optional)
  • The sauce for topping:
  • 2 tbsp sherry
  • 2 tbsp agave
  • 1/4 C soy sauce
  • 1/2 C pineapple chopped
  • 2 tbsp coconut oil
  • 2 garlic cloves crushed (optional)

Instructions
 

  • Cut a few slices of the pineapple into small chunks, enough to equal 1 cup and divide. Use one half cup for the marinade and one half cup for the sauce.
  • Place all the ingredients for the marinade (crush the pineapple chunks a little) and the pork chops in a zip top bag and refrigerate. By the time you finish making the sauce and preparing the grill, the marinade will penetrate the chops enough to flavor and coat them.
  • Place all the ingredients for the sauce in a small sauce pan on the stove. Heat on low until ready to use.
  • Prepare the grill and strain the liquid off of the chops, removing any chunks of pineapple or garlic off.
  • Grill the pork chops on the high heat side of the grill until golden brown on both sides and the internal temp is 165 degrees F.
  • Grill the pineapple on the low heat side of the grill until grill marks are prevalent on both sides.
  • Serve the chops and pineapple with the sauce on top.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com