Tropical flavors of pineapple, coconut & rum flavor these moist & delicious pineapple glazed pork chops. Top off with grilled pineapple & a side of rice for the perfect dinner.
Combine pineapple juice, coconut milk, rum and lime juice in a large gallon ziploc bag. Place pork chops in marinade and seal. Allow to marinate in refrigerator for 8 hours or overnight.
Preheat grill to medium-high heat, 375-400 degrees.
Remove pork chops from marinade and discard marinade. Let sit at room temperature for about 30 minutes.
Grill pork chops for 12-14 minutes, depending on thickness, turning halfway through cooking time. Digital thermometer should read 140-145 when done.
With 4 minutes remaining for pork chops, lay 4 pineapple rings on the grill and cook 2 minutes per side just to sear.
Remove all from the grill and allow pork chops to rest, covered with foil, for 5-10 minutes. Serve with a side a pineapple rice.
Notes
HOW TO STORE AND REHEAT LEFTOVERSStoring - these pork chops with pineapple will keep 3-4 days in the refrigerator.Reheating leftovers - To keep the pork chops from drying out, place them in an oven-safe dish with about 2 tablespoons of water or chicken broth. Cover with foil and reheat in a 350-degree oven for about 10-15 minutes.Freezing - pork chops will keep for 3 months. They can be frozen for longer but will begin to lose their flavor.