Ingredients
1 can (8 ounces) sliced pineapple1/2 cup reduced-sodium soy sauce3 tablespoons lemon juice2 teaspoons brown sugar2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce2 garlic cloves, minced2 boneless butterflied pork chops (1/2 inch thick and 5 ounces each)1 teaspoon sugar1/4 teaspoon ground cinnamon
Preparation
Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce, garlic and reserved pineapple juice; add pork chops. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, uncovered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Meanwhile, combine sugar and cinnamon; sprinkle over both sides of pineapple rings. Grill for 1-2 minutes on each side or until browned. Serve with pork.
