By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
28 cal · 15 min
Grilled Pineapple Chili Pork Chops
Recipe GLPR5f1a8faae6a2bc
Succulent bone-in pork chops kissed by a smoky, tropical glaze made from toasted chili and cumin spices combined with sweet pineapple concentrate. Grilled to perfect doneness, these chops deliver a satisfying balance of heat and sweetness in just 15 minutes.
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Ingredients
4 bone-in pork chops (½ inch thick)
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
1½ teaspoons olive oil
¼ cup frozen pineapple concentrate, thawed
½ teaspoon salt
Directions
Preheat your grill to medium heat and lightly oil the grates with oil to prevent sticking.
Warm the olive oil in a small skillet over medium heat. Add the chili powder and cumin, stirring constantly until fragrant and the spices begin to sizzle, about 30 seconds.
Slowly pour the thawed pineapple concentrate into the spiced oil, stirring gently to combine. Simmer the mixture for 3 to 4 minutes, stirring occasionally, until the glaze reduces to about 2 tablespoons and thickens slightly.
Remove the glaze from heat and allow it to cool for 1 minute. Season both sides of the pork chops evenly with salt and pepper, then brush the pineapple glaze generously over all surfaces.
Place the glazed pork chops on the preheated grill and cook for 3 minutes without moving them to develop a golden crust.
Flip the chops and continue grilling for 2 to 3 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part.
Transfer the grilled pork chops to a serving platter and serve immediately while hot.
Comments
Every ingredient is a grocery-store staple available at any Charlotte chain—pork chops, chili powder, cumin, olive oil, and frozen pineapple concentrate are all easy finds at Harris Teeter, Food Lion, Kroger, or Walmart. The real cost driver is the pork chops themselves; at current prices you're looking at $12–16 for four decent chops, which puts cost per serving around $3–4 before sides. The 15-minute claim is honest if you start with thin-cut chops and a hot grill ready, but thicker cuts will need closer to 20 minutes total, and the recipe does not specify thickness. This is a simple weeknight dish that reheats decently in a skillet, though grilled meat never quite recovers its crust. The pineapple-and-chili flavor profile is straightforward and works for a family table, though it's not distinctly Southern—you'd get more regional traction swapping the pineapple for a peach glaze or pairing with collards.
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