Ray’S Tropical Pork Chop Sandwiches Recipe

Name: Ray’S Tropical Pork Chop Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless ribeye (rib) pork chops 1/2 to 3/4-inch thick; 8 sandwich rolls; 8 slices pineapple; 8 slices red bell pepper; 1/2 cup pineapple juice; 1/2 cup coconut milk; 1/4 cup red onion finely chopped; 3 tablespoons coconut rum; 1 tablespoon key lime juice; 1 clove garlic crushed; 1 teaspoon guava paste; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1/4 teaspoon vanilla extract; 1 pinch nutmeg

Servings: persons

8 boneless ribeye (rib) pork chops 1/2 to 3/4-inch thick
8 sandwich rolls
8 slices pineapple
8 slices red bell pepper
1/2 cup pineapple juice
1/2 cup coconut milk
1/4 cup red onion finely chopped
3 tablespoons coconut rum
1 tablespoon key lime juice
1 clove garlic crushed
1 teaspoon guava paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon vanilla extract
1 pinch nutmeg

1
To make the marinade: Whisk together all the marinade ingredients (pineapple juice, coconut milk, red onion, coconut rum, lime juice, garlic, guava paste, salt, pepper, paprika, vanilla extract, nutmeg). Put the pork chops in a zip-top bag or a glass bowl and pour the marinade over them. Toss to coat well. Marinate in the refrigerator for 24 hours, tossing occasionally to coat evenly.
2
Prepare the grill for cooking over direct medium-high heat. Grill the chops for about 8-9 minutes, turning once or twice, until done to an internal temperature of 145 degrees Fahrenheit, followed by a 3-minute rest time.
3
Place each pork chop on a bun. Quickly grill the pineapple slices for 1 minute on each side and put them on top of the pork chops. Top each with a slice of red pepper to serve.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 boneless ribeye (rib) pork chops 1/2 to 3/4-inch thick, 8 sandwich rolls, 8 slices pineapple, 8 slices red bell pepper, and more.

Yes, Ray’S Tropical Pork Chop Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ray’S Tropical Pork Chop Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions