Teriyaki-glazed grilled pork chops with pineapple salsa from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 198) by Gina Homolka and Heather K. Jones

  • reduced salt soy sauce
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    See recipe for gluten-free variation.

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Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free variation.

  • LindaMM1 on April 07, 2025

    The sauce was just OK for us - not really enough flavour. The salsa was excellent - will add some black beans next time to add a bit more protein.

  • mharriman on August 23, 2020

    These were very good. I made a couple changes: for the salsa, I added small diced red bell pepper;for the sauce, I used Wondra instead of cornstarch. Upon seeing it was too runny for me, I added a little more, mixed with water, until the glaze reached a consistency that was thick enough. My husband remarked that these were especially good because 1) the chops were thick and 2) husband used meat thermometers programmable for pork chops while grilling. I lucked out on the thick chop cut because I’m still ordering groceries and my shopper chose thick cut chops instead of thin. Served with Fried rice (Pioneer Woman recipe). This is good enough to repeat.

  • Zosia on July 15, 2020

    These were delicious! I marinated the chops for about 4 hours and they were juicy and of course very flavourful thanks to the sauce. I had only regular soy sauce so used only 2/3 the amount; the sauce was borderline too salty but the simple salsa balanced that out.

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