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  • Writer's pictureEmily Tillmann

Hawaiian Marinated Pork Chops with Sweet Heat Salsa

Made, written & photographed by the Creators of the Point


Hawaiian Marinated Pork Chops

with Sweet Heat Salsa

Serves 2 | Prep Time: 20 minutes | Total Time: 60 minutes + 4 hours marinating



  • 1 tablespoon olive oil

  • 2 tablespoons pineapple juice

  • 2 tablespoons teriyaki sauce

  • 2 cloves garlic minced

  • 1 green onion diced

  • 2 thick cut pork chops


  • Pineapple, diced

  • Roma tomato, diced

  • Red onion, diced

  • Jalapeno, diced

  • Orange bell pepper, diced

  • Lime zest & juice

  • Optional: Cilantro


Begin by mixing all marinade ingredients in plastic bag or dish with a lid: 1 tablespoon olive oil, 2 tablespoons pineapple juice, 2 tablespoons teriyaki sauce, 2 cloves garlic, 1 green onion.

Once completely combined, add pork chops and let marinade for at minimum 4 hours, or overnight.

When you're ready to cook the pork chops, heat your grill with both direct and indirect heat available. Once hot, add the pork chops to the direct heat to get solid grill marks and a nice char. Move to indirect heat if they are getting too dark. Keep checking the temperature with a thermometer, once they reach 145F, remove from the grill.

While the pork chops are cooking, chop and combine all of your salsa ingredients.

The quantities of these are up to the chef. For example, we wanted more sweet so we used more pineapple and less jalapeno.

After the pork chops reach 145F, remove from grill and let sit for several minutes. Top with the prepared salsa and some rice!


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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