Grilled Pork Chops With Pineapple

• 1 can (8 ounces) sliced pineapple
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons lemon juice
• 2 teaspoons brown sugar
• 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
• 2 garlic cloves, minced
• 2 boneless butterflied pork chops (1/2 inch thick and 5 ounces each)
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon

1. 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.
2. 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 145u0b0. Let meat stand for 5 minutes before serving.
3. 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.

pineapple, soy sauce, lemon juice, brown sugar, chili sauce, garlic, pork chops, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/grilled-pork-chops-with-pineapple/ (may not work)