This is a super simple recipe (adapted from here) that can be prepped ahead of time and stored in the fridge or freezer. When you are ready to eat just pull them out and pop them on the grill, voila…dinner! I used to make these all the time using a store-bought teriyaki sauce but once I cut sugar and soy from my diet that wasn’t really an option. I finally found a great recipe for a homemade teriyaki sauce (adapted from here) that I substituted pineapple juice for the sugar and coconut aminos for the soy sauce…I have to say, it came out great! So, these will definitely be back on our menu rotation!
Grilled Pineapple-Pepper Pork Chops
1 boneless pork chop per person
1 slice red onion per person
1 bell pepper ring per person
1/4 cup unsweetened pineapple chunks per person
1 1/2 Tbsp teriyaki sauce per person (recipe follows)
1 Tbsp butter, ghee or coconut oil per person
salt and pepper
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Sprinkle generously with salt and pepper.
Top each chop with onion, pepper and pineapple chunks.
Drizzle with the pineapple-pepper teriyaki sauce and top with butter, ghee or coconut oil.
Wrap tightly in the foil, rolling ends to completely seal the package.
At this point you can freeze or refrigerate the packets.
When ready to eat, place the packets directly on a preheated grill for 15-20 minutes. Check to see if the pork chop is cooked through; re-wrap and cook a little longer, if necessary. Let rest for 5 minutes before serving.
Pineapple-Pepper Teriyaki Sauce
1 jalapeno pepper, seeded and finely chopped
1/4 cup unsweetened pineapple juice (reserved from can of chunks)
2 1/2 Tbsp. water
2 Tbsp. apple cider vinegar (balsamic would be nice as well!)
2 Tbsp. coconut aminos
2 tsp. arrowroot
2 tsp. minced fresh ginger
In a small saucepan, combine jalapeno, pineapple juice, water, vinegar, coconut aminos and arrowroot. Heat on medium-high and bring to a boil. Cook for 1 minute, stirring constantly, until thickened. Remove from heat and stir in ginger.
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