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Glazed Pineapple Chops
Glazed Pineapple Chops

Glazed Pineapple Chops

8 Review(s)
Cook Minutes 20 Min
Prep : 5 Min Cook: 15 Min
Fire up the barbecue and let's get grilling. These glazed pineapple pork chops are sweet and savoury with a hint of smoky flavour - you can't go wrong with these moist and tender grilled pork chops.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Bull's-Eye Barbecue Sauce
1/2 cup undrained canned crushed pineapple
1/4 tsp. ground cinnamon
1/4 tsp. dry mustard
4 bone-in pork chops (1 lb./450 g), 1/2 inch thick
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How do I make it ?
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Step 1
Heat barbecue to medium heat.
Step 2
Mix all ingredients except chops until well blended. Reserve 1/2 cup for later use.
Step 3
Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 5 min. or until chops are done (160ºF), turning occasionally and brushing with remaining sauce
Step 4
Serve with reserved sauce.
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Special Extra
Serve with grilled canned pineapple rings. To prepare, drain pineapple rings, reserving the liquid and mixing it with the barbecue sauce mixture, if desired. Grill pineapple rings with chops 2 min. on each side or until heated through.
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Variation
Prepare using boneless pork chops, reducing grilling time if necessary until chops are done.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Total fat 4 g
6 %
Saturated fat 1.5 g
8 %
Cholesterol 55 mg
Sodium 400 mg
17 %
Total carbohydrate 17 g
6 %
Dietary fibre 1 g
4 %
Sugars 14 g
Protein 19 g
Vitamin A
2 %
Vitamin C
15 %
Calcium
2 %
Iron
8 %
Servings
4 servings, 1 chop (181 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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