Easy Pineapple Teriyaki Pork Chops with Sweet Glaze Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and ready. Take the pork chops out of the refrigerator about 20 minutes prior to cooking to take the chill off, which helps them cook more evenly.

Pat the pork chops completely dry with paper towels so they sear beautifully on the grill. Slice the pineapple if using fresh, and chop the fresh parsley. Keep your teriyaki sauce and basting brush close to the stove or grill for seamless assembly.

Instructions

Grilling the Pork and Pineapple

1. 1Sear the pork chops and grill the pineapple
   Preheat a grill or grill pan to medium-high heat. Place the pork chops and pineapple rings onto the hot grill. Sear the pork chops for 4 to 5 minutes on each side until beautifully charred, while grilling the pineapple slices for 2 to 3 minutes per side until grill marks appear.
   Look for The pork chops should release easily from the grates and show distinct dark grill marks.
   Tip Keep the grill grates clean to prevent the meat and fruit from sticking.

At the end of this phase, the pork chops should have distinct, dark grill marks on both sides and look beautifully seared. The pineapple rings will be slightly softened with caramelized edges and visible char lines.

The air should smell smoky, sweet, and incredibly savory as the fruit sugars and meat juices caramelize on the hot grates.

Glazing and Caramelizing

2. 2Brush with teriyaki glaze
   Generously brush the thick teriyaki sauce over both sides of the seared pork chops and the charred pineapple rings while they are still on the grill. Allow the glaze to caramelize slightly under the heat for about 1 minute, turning once to coat evenly.
   Look for The teriyaki sauce will bubble and stick to the pork and pineapple, forming a glossy coating.
   Tip Use a heat-resistant silicone basting brush for even coverage without losing sauce.

By the end of this phase, the pork chops and pineapple rings will be completely coated in a sticky, bubbling layer of teriyaki glaze. The sauce should cling to the surfaces without dripping off entirely, and you will notice a glossy, caramelized sheen developing under the heat. The aroma will be intensely sweet and savory.

Simmering to Perfection

3. 3Simmer in the skillet
   Transfer the glazed pork chops to a large skillet over medium-low heat. Top each pork chop with a grilled pineapple slice and pour any remaining teriyaki sauce into the skillet. Simmer gently for 2 to 3 minutes until the sauce bubbles and the pork reaches an internal temperature of 145°F (63°C). Remove from heat and let the meat rest for 3 minutes.
   Look for The sauce in the skillet should bubble gently and thicken into a rich, glossy glaze.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip A digital meat thermometer is the best way to ensure the pork is safe and juicy.
4. 4Garnish and serve
   Garnish the simmered pork chops and pineapple slices with finely chopped fresh parsley right before serving. Spoon the warm, bubbling skillet sauce over the top of the meat to ensure every bite is packed with sweet and savory flavor.
   Look for The bright green parsley should contrast beautifully against the dark, glossy glaze.
   Tip Serve immediately while hot to enjoy the perfect contrast of flavors.

At the final checkpoint, the teriyaki sauce in the skillet will be bubbling gently and thickened into a rich, dark glaze. The pork chops, topped with the warm pineapple slices, will be fully cooked through and glistening. The meat should feel firm but yielding when pressed, and a thermometer should read a safe 145°F (63°C).

Common mistakes

One common mistake is overcooking the pork chops, which leads to dry, tough meat. Pork chops cook quickly, so it is essential to monitor the temperature closely.

Another error is using a thin teriyaki marinade instead of a thick glaze; a thin sauce will run off the meat and burn in the skillet rather than clinging to the chops. Lastly, avoid skipping the resting time, as cutting into the pork immediately will cause all the delicious juices to run out onto the plate.

How to tell it’s done

To ensure the pork chops are perfectly cooked and safe to eat, use a digital meat thermometer inserted into the thickest part of the meat, avoiding the bone. The pork is done when it reaches an internal temperature of 145°F (63°C).

Once this temperature is reached, remove the pork chops from the heat and let them rest for at least 3 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest