Chili-Lime Pork Chops with Grilled Pineapple
This recipe is all about those bright, punchy summer vibes that make grilling so much fun. We’re layering zesty lime and a hint of honey with just enough chili heat to keep things interesting, then serving it all alongside caramelized pineapple and charred scallions that take the whole plate to another level!
Ingredients
Chili-Lime Marinade & Pork
- 4 bone-in pork chops 1–1½ inch thick, ~250–300 g each
- 3 tablespoon olive oil
- 2 tablespoon fresh lime juice
- 1 tablespoon lime zest
- 1 tablespoon honey
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Lime-Honey Finishing Glaze
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- Pinch salt
Grilled Pineapple & Scallions
- 1 fresh pineapple peeled, cored, cut into spears or pineapple rings
- 1 bunch scallions green onions, trimmed
- 1 tablespoon olive oil
- 1 tablespoon honey
- Pinch salt
Herb Rice
- 1 cup jasmine rice
- 1¾ cups water
- 1 tablespoon butter
- ½ teaspoon salt
- 2 tablespoon parsley finely chopped
- 1 tablespoon cilantro finely chopped
- 1 tablespoon lime juice
Fresh Finish
- 1 Fresno or red hot chilis thinly sliced
Instructions
Marinate the Pork
- Whisk together the olive oil, lime juice, zest, honey, and spices in a small bowl. Coat the pork chops thoroughly in a shallow dish or bag. Let them marinate in the fridge for at least 30 minutes, but no more than 2 hours. (Note: Since this marinade contains fresh lime juice and zest, you’ll want to keep the marinating time between 30 minutes and 2 hours max. Because of the acid in the citrus, marinating for too long can actually start to "cook" the meat and change its texture, making it mushy rather than tender.)
➡ Pro Tip: Remove the chops from the fridge 30 minutes before grilling to take the chill off for a more even cook.
Prep the Grill
- Preheat your grill to medium-high (450°F to 500°F). Ensure the grates are clean and lightly oiled to prevent sticking.
Cook the Rice
- Rinse the jasmine rice under cold water until it runs clear. In a medium pot, combine rice, water, butter, and salt. Follow the specific package instructions for your brand as cook times can vary. Typically, you will bring it to a boil, cover, and reduce to low for 15 minutes. Let it rest for 5 minutes off the heat, then fluff and fold in the herbs and lime juice just before serving.
Prepare Pineapple & Scallions
- Toss the pineapple spears and scallions with olive oil, honey, and a pinch of salt until coated.
Grill the Fruit and Veg
- Place the pineapple slices on the grill for 2 to 3 minutes per side until beautiful golden grill marks appear. Grill the scallions for 1 to 2 minutes, turning once, until charred but still bright green. Move them to a warming rack or plate and set aside.
Grill the Pork Chops
- Remove the pork from the marinade and shake off any excess. Grill over direct heat for 4 to 5 minutes per side to get a deep sear. If the chops are thick, move them to a slightly lower heat zone to finish. Use a meat thermometer and pull the chops when the internal temperature reaches 140°F to 142°F.
Glaze and Rest
- Immediately brush the hot chops with the Lime-Honey Finishing Glaze. Let the meat rest for at least 5 minutes. The internal temperature will rise to the food-safe 145°F during this time, ensuring the juices stay locked inside.
Plate and Serve
- Spoon a generous portion of herb rice onto each plate. Add a pork chop (serve it whole or sliced) and top with the grilled pineapple and charred scallions. Scatter the sliced Fresno chili over the top for a pop of colour and spoon any resting juices over the meat.
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