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Level
very easy
Prep Time
8 mins
Total Time
40 mins
Serves
Serves 4
1 cup
Uncooked Compliments Jasmine Rice
250 mL
1/2
fresh pineapple (to cut into rings)
1/2 cup
Compliments Teriyaki Cooking Sauce, divided
125 mL
1/4 tsp
Each salt and pepper
1 mL
4
Boneless pork loin chops
approx. 150 g each
1 tbsp
Panache Olive Oil
15 mL
4
Green onions, thinly sliced

Directions

Step 1
Preheat BBQ to medium-high heat. Prepare jasmine rice according to package instructions.
Step 2
Meanwhile, if using a whole fresh pineapple cut it in half cross-wise; remove the outer skin (reserve other half-pineapple for another use). Slice the peeled half-pineapple into 4 rings. Cut out the cores with an apple corer (or pointed knife). Brush all sides of rings with 2 tbsp (30 mL) teriyaki sauce, lightly season with salt and pepper.
Step 3
On a platter, rub the pork chops with the olive oil and 2 tbsp (30 mL) of the teriyaki sauce. Season with remaining salt and pepper.
Step 4
Place pork chops on the hot grill, cook 2 min., pivot the chops 90 degrees (to make square grill marks), grill another 2 min. Flip chops over; repeat process on second side, brushing with about half the remaining teriyaki sauce. Grill until the pork reaches an internal temperature of 71°C (160°F). Meanwhile, grill the pineapple rings 3 to 4 min. per side until lightly charred; brush second side with the rest of the teriyaki sauce.
Step 5
Plate the pork chops. Finely dice 2 of the grilled pineapple rings and mix with half the green onions. Cut the other 2 rings in half. Serve each chop alongside rice, a dollop of the pineapple mixture and half a pineapple ring. Garnish with remaining green onion.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
480
Fat:
9 g
Saturated Fat:
2.7 g
Carbs:
65 g
Fibre:
3 g
Sugar:
23 g
Cholesterol:
85 mg
Protein:
37 g
Sodium:
580 mg
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