Glazed Pineapple Chops

This easy recipe has the flavor of hickory barbecue sauce enhanced with pineapple and cinnamon. Delicious!

Yield

4 servings

Ingredients

3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce*
1 (8 ounce) can crushed pineapple in juice, undrained
1/2 teaspoon each ground cinnamon and dry mustard
4 bone-in pork chops (1 pound), 1/2 inch thick

Directions

Heat grill to medium heat. Mix all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.

Grill chops 5 minutes on each side. Brush with some of the remaining sauce; grill 5 minutes or until chops are done (160°F/71°C), turning occasionally and brushing with remaining sauce.

Serve with reserved sauce.

Preparation Time: 5 minutes
Total Time: 20 minutes

Additional Information

Serve with grilled canned pineapple rings. To prepare, drain pineapple rings, reserving the juice and mixing it with the barbecue sauce mixture, if desired. Grill pineapple rings with chops 2 minutes on each side or until heated through.

* Can also be prepared using BULL'S-EYE Barbecue Sauce Sizzlin' Chipotle.

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