Grilled Pineapple Oleo Pork Chops
by Anthony Solimini
Grilled Pineapple Oleo Pork Chops
Juicy grilled pork chops marinated in a sweet and savory pineapple rind oleo marinade. Heating the oleo first neutralizes pineapple’s natural tenderizing enzymes, allowing the pork to marinate overnight while developing deep flavor and beautiful caramelization on the grill.
Yield
Serves 4
Prep Time
10 minutes
Marinating Time
24 hours
Cook Time
10–12 minutes
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Ingredients
Pork
• 1–1½ pounds pork shoulder or pork chops, thinly sliced
Marinade
• 3 tablespoons pineapple rind oleo
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice or vinegar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• ½ teaspoon kosher salt
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Instructions
1. Prepare the Marinade
Gently warm the pineapple rind oleo in a small saucepan over low heat for 1–2 minutes. This step deactivates pineapple’s natural enzymes and allows the meat to marinate longer without affecting texture.
Remove from heat and combine with soy sauce, lime juice or vinegar, chili powder, smoked paprika, cumin, garlic, and salt in a bowl.
2. Marinate the Pork
Place the sliced pork in a shallow dish or resealable bag. Pour the marinade over the pork and toss to coat evenly.
Cover and refrigerate for up to 24 hours.
3. Grill the Pork
Preheat a grill to medium-high heat.
Remove pork from the marinade and allow excess marinade to drip off. Grill for 4–6 minutes per side, depending on thickness, until the pork is fully cooked and lightly caramelized on the edges.
4. Rest and Serve
Allow the pork to rest for a few minutes before serving.
Serve with lime cilantro rice or your favorite fresh sides.
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Notes
Heating the oleo:
Pineapple contains bromelain, a natural enzyme that tenderizes meat. Heating the pineapple oleo before marinating prevents the pork from becoming overly soft during longer marinades.
Best cuts:
Thin-sliced pork shoulder or boneless pork chops work best because they absorb the marinade quickly and develop good caramelization on the grill.