Grilled Pork Chops with Pineapple and Basil

These grilled pork chops with pineapple and basil marry the unexpected flavors of grilled pineapple, corn, jalapeno, and a glammed-up mayonnaise. Truly outstanding. And weeknight dinner friendly.

Two white plates topped with sliced grilled pork chops with pineapple and basil and corn and jalapeno.

This recipe is designed to complement the smoky, rich flavor of grilled pork. Try it with your favorite cut—grilled tenderloin, chops, sausages, or smoked pork shoulder. The relish works really great with chicken and fish, too. Pineapple and basil are the star pairing here; the other ingredients play a supporting role.–James Briscione and Brooke Parkhurst

Grilled Pork Chops with Pineapple and Basil

  • Quick Glance
  • Quick Glance
  • 25 M
  • 40 M
  • Serves 4
Print RecipeBuy the Flavor for All cookbook

Want it? Click it.



In a small bowl, stir together the jalapeño and vinegar.

Heat a grill for indirect cooking by turning the heat on high on one side and to medium on the other. If using a charcoal grill, pile the coals on one side only. If using a gas grill, turn half the burners to high and the others to medium. Lightly slick the grates with oil.

Lightly coat the corn and pineapple rings with some of the oil and sprinkle with salt. Grill directly over high heat until lightly charred on all sides, 4 to 7 minutes per side. Transfer to a plate and let cool.

When the corn is cool enough to handle, use a sharp knife to carefully shave the kernels off the cobs and chop the pineapple into 1/2-inch (12 mm) pieces.

Add the mayonnaise to the jalapeños and mix until smooth. Stir in the soy sauce, tomato paste, corn, and pineapple and mix well. (You can cover and stash the relish in the refrigerator for up to 2 days.)

Season the pork with salt and lightly coat each piece with vegetable oil. Grill the pork directly over high heat for 4 minutes. 

Using tongs, lift each pork chop, rotate it 90 degrees, and place it back over high heat. Grill until well browned, about 4 minutes more.

Flip the pork and place it on the other side of the grill until the pork reaches an internal temperature of 140°F (60°C), 2 to 8 minutes more.

Place the pork chops on a wire rack to rest until the temperature reaches 145°F (63°C), about 5 minutes more.

When you’re ready to serve, stir the basil into the relish and heap it alongside or on top of the pork chops.

Print RecipeBuy the Flavor for All cookbook

Want it? Click it.

Recipe Testers' Reviews

This is next-level pork! If you're a fan of Hawaiian pizza (I know this can be controversial), you're going to LOVE this recipe. The pineapple relish makes all the difference—it literally transformed boring old smoked pork chops into something I would serve to guests.

(My pork chops were smoked (technically fully cooked like ham), so this cooking time was accurate to warm them up nicely and give them a good sear on both sides; if they were raw, they definitely would have needed more time.)

I cooked everything on the stovetop with a cast iron griddle and cheated slightly by using frozen corn, which saved me some time. I cooked the corn on high in a frying pan to give it that same char. I plan on making this relish again to put on chicken...and tacos...and salads...pretty much on everything! Total winner!

This was a perfect late summer dinner. The smell of those smoky pork chops on a cool late summer evening was heavenly. The pineapple relish was bright, with just the right amount of basil and heat. It reminded us that there were still warm days left to come.

This relish would absolutely be great on grilled fish or chicken. For a vegetarian dish, I could even imagine the relish on some roasted sweet potatoes that had been tossed with smoked paprika.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish