Grilled Shoulder Blade Chops with Pineapple Relish

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15 minutes

10 minutes


    • 4
      Canadian Pork Shoulder Blade Chops, bone-in or boneless, about 2 lbs/1 kg
    • 14 oz
      398 mL
      can pineapple chunks
    • 1/4 cup
      50 mL
      soy sauce
    • 1 tsp
      5 mL
      chopped fresh ginger
    • 2
      cloves garlic, minced
    • 2
      green onions, chopped
    • 1/2
      jalapeno pepper, seeded and finely chopped
    • 1/2 cup
      125 mL
      minced red onion
    • 2 Tbsp
      25 mL
      lime juice
    • 1 Tbsp
      15 mL
      liquid honey
    • 1/2 tsp
      2 mL
    • 2 Tbsp
      25 mL
      chopped cilantro


Drain pineapple; put chunks and juice in separate containers. Process juice, soy sauce, ginger, garlic and green onions in a food processor or blender, or chop everything very finely. Marinate chops, refrigerated, in this mixture in a sealed plastic bag or glass baking dish for 4 hours to overnight. Meanwhile, prepare Pineapple Relish. Combine jalapeno, red onion, lime juice, honey and salt in a medium bowl. Cover and refrigerate for up to 3 days. To grill chops, preheat grill on high; reduce heat to medium. Remove chops and wipe dry; discard marinade. Grill chops on lightly oiled grill, turning once, for about 10 minutes, depending on the thickness, or until chops are just cooked. Add cliantro to Pineapple Relish. Serve chops with Pineapple Relish. (Relish may be served chilled or at room temperature.)

*Tip: Add the cilantro at the last minute; the acidic lime juice will turn the cilantro’s vibrant green to a drab olive green over time.
**Tip: You can also pan-fry the chops over a medium heat in 2 Tbsp/25 mL canola oil.

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