Introduction
There’s just something magical about the combo of smoky, spicy pork and juicy, caramelized pineapple that screams summer on a plate. These Chili Rubbed Pork Chops with Grilled Pineapple Salsa hit all the right notes—savory, sweet, a little spicy, and ridiculously easy to throw together. Whether you’re firing up the backyard grill or using a grill pan inside, this recipe brings bold flavor with minimal fuss. It’s one of those meals that looks fancy but takes hardly any time, and honestly? It’s always a crowd-pleaser.
Detailed Ingredients 🍖🍍🌶️
For the chili rub:
- 🌶️ 1 tablespoon chili powder
- 🍬 1½ teaspoons packed light brown sugar
- 🧄 ¾ teaspoon garlic powder
- 🧅 ¾ teaspoon onion powder
- 🧂 ½ teaspoon salt
For the pork chops:
- 🍖 4 bone-in pork center loin chops (¾-inch thick, about 24 oz total), trimmed
For the grilled pineapple salsa:
- 🍍 3 slices fresh pineapple, ½-inch thick, trimmed
- 🌶️ 1 medium jalapeño, halved and deseeded
- 🍈 1 tablespoon freshly squeezed lime juice
- 🧂 Salt, to taste
Direction
- Make the rub: In a shallow bowl, mix together chili powder, brown sugar, garlic powder, onion powder, and salt.
- Season the pork: Rub the spice mix all over both sides of the pork chops. Let them sit at room temp while you prep the grill and salsa.
- Grill the salsa ingredients: Heat your grill (or stovetop grill pan) to medium-high and lightly oil the grate. Grill pineapple and jalapeño for 2–3 minutes per side until charred and caramelized.
- Chop and mix salsa: Dice the grilled pineapple and jalapeño. Toss with lime juice and a pinch of salt. Set aside.
- Grill the pork: Grill the pork chops for 4–5 minutes per side, or until internal temp hits 145–160°F, depending on your preference.
- Serve: Plate the pork chops and spoon the grilled salsa over the top. Eat immediately—preferably outside with a cold drink.
My Story
This recipe was actually born out of one of those “what’s in the fridge?” kind of nights. I had a few pork chops defrosted and a pineapple that was on its last sweet leg. I rubbed the pork down with my go-to chili spice blend, tossed the pineapple on the grill with a jalapeño for a little heat, and suddenly—boom—dinner magic. That smoky char on the pineapple pairs so well with the juicy, spiced pork. It instantly became a hit with my family, and now it’s our unofficial summer dinner. It’s quick, it’s bold, and it makes me feel like I’ve got my life together—even if I just threw it together in 30 minutes.
FAQ
Q: Can I use boneless pork chops?
A: Absolutely! Just adjust the grilling time—they may cook a little faster, so keep an eye on them.
Q: No fresh pineapple?
A: You can use canned rings in a pinch—just pat them dry and grill carefully to avoid sticking.
Q: Is this recipe spicy?
A: It has a mild kick. You can keep the jalapeño seeds for more heat or swap for a milder pepper if needed.
Q: Can I make the salsa ahead of time?
A: Yes! It actually tastes even better after chilling for 30 minutes to let the flavors meld.
Q: What sides go with this?
A: Try grilled corn, coconut rice, or a simple avocado salad.
Suggestion
- 🍚 Serve with coconut jasmine rice for a tropical twist.
- 🥑 Add diced avocado to the salsa for extra creaminess.
- 🌮 Turn leftovers into tacos with shredded cabbage and crema.
- 🥗 Pair with a cucumber-lime salad for a cool, refreshing side.
- 🍍 Grill extra pineapple slices for dessert—just drizzle with honey and lime!
Conclusion
If you’re looking to level up your weeknight dinner (or weekend grill fest), these Chili Rubbed Pork Chops with Grilled Pineapple Salsa are your ticket to flavor town. The pork chops get a gorgeous crust from the chili rub, and that grilled pineapple salsa? It’s sweet, smoky, and just the right amount of spicy. Together, they make the kind of dish that feels straight out of a summer cookout, even if you’re cooking indoors. It’s quick enough for a Tuesday night, but impressive enough to serve to guests. Honestly, it’s one of my favorites because it proves you don’t need fancy ingredients to make a dish that feels special. Just some fresh produce, a few spices, and a good sear—and dinner’s done.
– Sarah Cooper, Gotubbe.com
