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Grilled Pork Chops with Pineapple-Turmeric Glaze

Grilled Pork Chops with Pineapple-Turmeric Glaze

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These grilled pork chops with a vibrant pineapple-turmeric glaze offer a sophisticated balance of sweetness, acidity and gentle heat. This dairy-free main course relies on a sticky reduction of golden honey, sharp Dijon mustard and tropical pineapple juice, which caramelises beautifully over an open flame. The addition of turmeric provides an earthy depth and a striking colour that makes this dish a standout choice for any outdoor gathering.

Ideal for those seeking a gluten-free and dairy-free option, this recipe prioritises texture by using thick, bone-in chops to ensure the meat remains tender and juicy. By finishing the pork over indirect heat and allowing it to rest properly, you achieve a professional result every time. Serve these chops with a fresh green salad or charred tenderstem broccoli for a complete, wholesome meal.

Ingredients for Grilled Pork Chops with Pineapple-Turmeric Glaze

Vegetabilisk olja (för grill)
120ml pineapple juice (from a can)
60ml honey
60ml unseasoned rice vinegar
3 tablespoons Dijon mustard
1 tesked krossade röda chiliflakes
1/2 teskedar rostad sesamolja
1/2 teskedar malen gurkmeja
4 (1"-thick) bone-in pork chops
Koshersalt

How to make Grilled Pork Chops with Pineapple-Turmeric Glaze

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to 180ml , 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.

Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 54°C, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

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