Juicy Pork Chop Marinade with Pineapple Juice

I’ve been making this pineapple pork chop marinade for years, and it never gets old! The combination of tangy pineapple juice and savory soy sauce creates the most amazing sweet and salty flavor that keeps my family coming back for seconds. Trust me, once you try marinating your pork chops this way, you’ll never go back to plain seasoning again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 100-120 g
• Fat: 30-40 g
• Carbohydrates: 50-65 g

Ingredients

For the marinade:

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/3 cup pineapple juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ginger
• 1/2 tsp black pepper
• 1 tsp apple cider vinegar
• 1/4 tsp red pepper flakes

For the main dish:

• 4 pork chops (1-inch thick bone-in cuts)
• 1 can pineapple slices
• 1 1/2 tbsp oil

For the garnish:

• 2 tsp freshly chopped parsley

Step 1: Prepare the Pineapple Marinade

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/3 cup pineapple juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ginger
• 1/2 tsp black pepper
• 1 tsp apple cider vinegar
• 1/4 tsp red pepper flakes

In a bowl, whisk together the brown sugar, soy sauce, pineapple juice, onion powder, garlic powder, ginger, black pepper, apple cider vinegar, and red pepper flakes until the sugar dissolves completely.

This creates a well-balanced marinade with sweet, savory, and spiced layers that will penetrate the pork beautifully.

Step 2: Prepare and Marinate the Pork Chops

• 4 pork chops
• pineapple marinade from Step 1

Pat the pork chops dry with paper towels and use a fork to poke small holes all over both sides—this helps the marinade penetrate deeper into the meat.

Place the pork chops in a shallow dish or resealable bag and pour the marinade from Step 1 over them, ensuring they're fully coated.

Refrigerate for at least 6 hours, or ideally overnight, for maximum flavor development.

I find that marinating overnight gives the pork a much more complex, seasoned interior.

Step 3: Heat the Grill and Prepare for Cooking

• 1 1/2 tbsp oil
• 1 can pineapple slices

Preheat your grill to medium-high heat (around 400°F) for about 10-15 minutes.

Remove the pork chops from the refrigerator about 15 minutes before grilling to bring them closer to room temperature for more even cooking.

Drain the pineapple slices and set them aside for grilling.

Lightly brush the grill grates with oil to prevent sticking.

Step 4: Grill the Pork Chops and Pineapple

• marinated pork chops from Step 2
• pineapple slices from Step 3

Place the marinated pork chops directly on the grill grates and cook for 4 minutes on the first side without moving them—this creates a nice caramelized crust.

Flip and cook for another 4 minutes on the second side until the internal temperature reaches 145°F.

During the last 2-3 minutes of cooking, place the pineapple slices on the grill and cook until they develop golden-brown char marks on both sides, about 1-2 minutes per side.

I like to reserve some of the marinade to brush on the pineapple while it grills for extra flavor.

Step 5: Plate and Garnish

• grilled pork chops from Step 4
• grilled pineapple slices from Step 4
• 2 tsp freshly chopped parsley

Transfer the grilled pork chops to a serving platter.

Top each pork chop with a grilled pineapple slice and sprinkle with freshly chopped parsley for a fresh, bright finish.

Serve immediately while the pork is still warm and juicy.

Juicy Pork Chop Marinade with Pineapple Juice

Delicious Juicy Pork Chop Marinade with Pineapple Juice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 1000

Ingredients Method

Ingredients

  

For the marinade:

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/3 cup pineapple juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ginger
• 1/2 tsp black pepper
• 1 tsp apple cider vinegar
• 1/4 tsp red pepper flakes

For the main dish:

• 4 pork chops (1-inch thick bone-in cuts)
• 1 can pineapple slices
• 1 1/2 tbsp oil

For the garnish:

• 2 tsp freshly chopped parsley

Method

 

1. In a bowl, whisk together the brown sugar, soy sauce, pineapple juice, onion powder, garlic powder, ginger, black pepper, apple cider vinegar, and red pepper flakes until the sugar dissolves completely. This creates a well-balanced marinade with sweet, savory, and spiced layers that will penetrate the pork beautifully.
2. Pat the pork chops dry with paper towels and use a fork to poke small holes all over both sides—this helps the marinade penetrate deeper into the meat. Place the pork chops in a shallow dish or resealable bag and pour the marinade from Step 1 over them, ensuring they're fully coated. Refrigerate for at least 6 hours, or ideally overnight, for maximum flavor development. I find that marinating overnight gives the pork a much more complex, seasoned interior.
3. Preheat your grill to medium-high heat (around 400°F) for about 10-15 minutes. Remove the pork chops from the refrigerator about 15 minutes before grilling to bring them closer to room temperature for more even cooking. Drain the pineapple slices and set them aside for grilling. Lightly brush the grill grates with oil to prevent sticking.
4. Place the marinated pork chops directly on the grill grates and cook for 4 minutes on the first side without moving them—this creates a nice caramelized crust. Flip and cook for another 4 minutes on the second side until the internal temperature reaches 145°F. During the last 2-3 minutes of cooking, place the pineapple slices on the grill and cook until they develop golden-brown char marks on both sides, about 1-2 minutes per side. I like to reserve some of the marinade to brush on the pineapple while it grills for extra flavor.
5. Transfer the grilled pork chops to a serving platter. Top each pork chop with a grilled pineapple slice and sprinkle with freshly chopped parsley for a fresh, bright finish. Serve immediately while the pork is still warm and juicy.