Teriyaki Pineapple & Pork Chops

1. 1

   Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.

2. 2

   Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.

3. 3

   Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145u00b0 and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving.

4. 4

   Arrange spinach on a serving platter; serve with pineapple and chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.