Summer is synonymous with grilling in my household, and there’s nothing I enjoy more than experimenting with a diverse array of new grilling recipes each season. It keeps our meals exciting and our taste buds happy. These Grilled Hawaiian Pork Chops quickly rose to the top of our list of beloved summer recipes, becoming a dish we eagerly anticipate making again and again.

What makes these grilled pork chops truly exceptional is not only their incredible ease of preparation but also their robust flavor and undeniable juiciness. If you are a fan of tropical flavors and crave a meal that’s both exotic and comforting, then this is the perfect recipe for you. The exquisite balance of sweet, savory, and a hint of spice creates a harmonious symphony of tastes that will leave everyone at the table delighted.

Rediscover Pork: Say Goodbye to Dry Chops

When I discuss cooking pork with many people, a common sentiment I hear is their past experience with dry or overcooked pork. I completely understand this apprehension! I too recall consuming one too many tough, flavorless pork chops back in the 80s and 90s. These less-than-ideal experiences have unfortunately turned many away from cooking pork altogether.

However, I’m here to change that narrative for you! With modern cooking guidelines and a few simple techniques, you can achieve a perfectly juicy and tender piece of pork every single time. My mission is to empower you to grill pork with confidence, ensuring your chops are succulent, flavorful, and anything but dry. This recipe for Hawaiian Pork Chops is the perfect introduction to the joys of perfectly cooked pork. And if you’re exploring other pork preparations, don’t miss these fantastic options: Breaded Oven Baked Pork Chops, BBQ Baked Pork Chops, Parmesan Crusted Pork Chops, Easy Pineapple Pork Chops, or my savory Maple Bourbon Pork Chops.

The Secret to an Irresistible Hawaiian Pork Chop Marinade

The beauty of today’s Grilled Hawaiian Pork Chops lies in their simplicity combined with immense flavor. This recipe is an ideal starting point for anyone looking to master the art of grilling truly delicious pork chops. The heart of this dish is its incredible marinade, crafted from just four core ingredients that pack a powerful punch: low sodium soy sauce, aromatic ground ginger (or grated fresh ginger for a vibrant kick!), a pinch of crushed red pepper for a subtle warmth, and minced garlic.

This balanced marinade works wonders, infusing the pork chops with a complex blend of umami, spice, and freshness. To begin, simply combine your chosen pork chops with the prepared marinade in a large ziplock bag. Ensure the marinade thoroughly coats the chops, then refrigerate for a minimum of 2 hours. This crucial marinating time allows the flavors to penetrate deep into the meat, ensuring every bite is bursting with that signature Hawaiian taste.

For those who’ve been following along here at A Cedar Spoon, you’ll know my deep appreciation for marinades, especially when it comes to grilling meats. I rely on them extensively because they are dual-purpose powerhouses: not only do they deeply infuse the meat with incredible flavors, but they also play a significant role in keeping grilled meats incredibly juicy and tender. This Hawaiian marinade is a prime example, guaranteeing your pork chops are moist, succulent, and utterly delicious from the inside out.

The Vibrant Pineapple Salsa: A Burst of Freshness

No Hawaiian-inspired dish would be complete without a bright, refreshing element, and our sweet pineapple salsa delivers just that. This vibrant topping provides a beautiful contrast to the savory grilled pork, adding a delightful burst of freshness, tang, and a hint of heat. It’s incredibly simple to prepare, making it the perfect accompaniment to whip up while your pork chops are marinating or cooking.

The salsa features a harmonious blend of freshly diced pineapple for natural sweetness, finely chopped jalapeños (with seeds removed for a milder heat, or kept for more spice!) for a little kick, crisp red bell pepper for color and crunch, finely diced red onion for a pungent bite, and a generous squeeze of fresh lime juice to tie all the flavors together with a zesty finish. A dash of salt enhances all the natural flavors, creating a truly irresistible condiment that brightens every mouthful.

Essential Recipe Ingredients You’ll Need

Crafting these delicious Grilled Hawaiian Pork Chops requires just a few key components. Here’s a closer look at the ingredients that make this dish so special:

• Pork: Our recipe calls for six pork loin chops, ideally around 1 1/2 inches thick. I prefer using boneless pork chops as they tend to grill beautifully and cook consistently, resulting in a wonderfully tender texture. However, feel free to use bone-in chops if that’s your preference; just be mindful that cooking times may need slight adjustments.
• Marinade: The heart of the Hawaiian flavor comes from our simple yet impactful marinade. It features low sodium soy sauce for a savory depth, fragrant ground ginger (or opt for fresh grated ginger for a more intense flavor), a pinch of crushed red pepper for a gentle warmth that complements the tropical notes, and finely minced garlic. This marinade is designed to infuse maximum flavor while keeping the pork juicy.
• Salsa: The sweet pineapple salsa is a refreshing counterpoint to the rich pork. You’ll need fresh pineapple, diced into small, bite-sized pieces, a jalapeño (seeds removed and finely chopped for controlled heat), vibrant red bell pepper, finely chopped red onion, and the juice of half a lime to brighten everything up. A dash of salt balances the flavors perfectly.

For precise measurements and detailed step-by-step instructions, please refer to the comprehensive recipe card located below.

How to Make Perfectly Grilled Hawaiian Pork Chops

Achieving perfectly grilled pork chops is simpler than you might think, especially with this delicious recipe! Once your pork chops have had their full marinating time, remove them from the refrigerator. It’s a good idea to let them sit out at room temperature for about 15-20 minutes while you preheat your grill. This slight warming helps the meat cook more evenly and prevents the outside from burning before the inside is done.

Next, preheat your grill or a sturdy grill pan to medium-high heat. The goal is to get a good sear on the outside of the chops to lock in all those wonderful juices and flavors. Once your grill is hot and ready, carefully place the marinated pork chops on the grates. Allow them to cook undisturbed for approximately 6-7 minutes on the first side. This initial cooking period creates a beautiful, flavorful crust.

After the first side has developed a nice sear and gorgeous grill marks, flip the pork chops to the other side. Continue cooking, and this is where a reliable meat thermometer becomes your best friend. Cook until the internal temperature reaches 145 degrees Fahrenheit (63°C). For the thicker, 1 1/2-inch chops recommended in this recipe, this usually takes an additional 6-7 minutes per side. Always remember that total cooking time will vary based on the exact thickness of your pork chops and the actual heat output of your grill.

You will likely observe a slight blush of pink in the center when the pork reaches 145 degrees F. This is not only completely normal but also highly desirable! That hint of pink is a clear indication that your pork is perfectly cooked—tender, incredibly juicy, and packed with all the delicious flavors of the Hawaiian marinade. Do not be tempted to cook it further until all pink disappears; in this case, a little pink is your assurance of a superior eating experience.

Once the pork chops hit their target internal temperature, promptly remove them from the grill and transfer them to a clean baking dish or platter. Loosely cover the dish with aluminum foil. This resting period, of at least 3 to 5 minutes, is a critical step! It allows the internal juices to redistribute evenly throughout the meat, ensuring every fiber of the pork chop remains moist and tender. Skipping this step can lead to juices running out onto your plate, resulting in a drier chop.

Finally, arrange your perfectly grilled Hawaiian pork chops on individual plates. Generously spoon the fresh and vibrant pineapple salsa over each chop. The combination of savory, marinated pork and sweet, tangy tropical salsa creates an exquisite balance that defines a truly perfect summer meal. Serve immediately and savor the taste of the islands!

Understanding Cooking Times for Boneless Pork Chops

While you can use either bone-in or boneless pork chops for this recipe, it’s particularly important to monitor boneless chops closely. Boneless cuts tend to cook more rapidly and can become dry quite easily if overcooked. Therefore, precision in cooking time and diligent temperature checks are crucial to ensure a tender and juicy result.

For grilling, aiming for a medium-high heat (around 375°F to 400°F) is generally ideal for boneless pork chops. This temperature allows for a beautiful sear on the exterior while cooking the interior thoroughly. However, regardless of the heat setting, your most reliable guide to doneness is always the internal temperature, which should reach 145°F (63°C).

Below is a useful table detailing oven cooking times for boneless pork chops of various thicknesses. While this table specifically pertains to oven baking, it serves as an excellent reference for general cooking durations and helps illustrate how thickness affects the time required. For grilling, the direct heat will be more intense, so actual times might be slightly shorter, but the 145°F internal temperature remains your ultimate target.

Can Grilled Pork Chops Be Slightly Pink? Absolutely!

This is one of the most common questions I hear, and it’s a very important one to address for perfect pork chops. The answer is a definitive yes! The USDA updated its guidelines for whole cuts of pork several years ago, now recommending that pork be cooked to an internal temperature of 145°F (63°C), followed by a brief 3-minute resting period. At this temperature, it is perfectly normal, safe, and indeed desirable for your pork chops to have a slight blush of pink in the center when you use a reliable meat thermometer.

Embracing this slightly pink interior is key to achieving truly succulent, tender, and incredibly juicy pork chops. If you continue to cook pork until there is absolutely no pink left and the meat appears uniformly gray, you are likely overcooking it. This results in the tough, dry texture that many people unfortunately associate with pork from older cooking recommendations. Trust your meat thermometer above all else to ensure the optimal doneness for both safety and deliciousness.

The resting period after grilling is also crucial for maintaining that juiciness. During cooking, muscle fibers contract and push the internal moisture towards the center of the meat. Allowing the pork to rest for a few minutes off the heat gives these juices time to redistribute throughout the entire chop. This ensures that every bite is moist and packed with flavor, rather than having all the juices run out onto your plate when you cut into it too soon. So, go ahead and enjoy your slightly pink, perfectly cooked Hawaiian pork chops!