Bourbon-Glazed Grilled Pork Chops with Caribbean Rum Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy grilled pork chops brushed with a sweet bourbon glaze, served alongside a vibrant pineapple salsa infused with Caribbean rum for a tropical kick. This Caribbean-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, bourbon whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) bone-in pork chops
• 1/4 cup bourbon whiskey
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp Caribbean rum
• 1 tbsp lime juice
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small saucepan, combine 1/4 cup bourbon whiskey, 2 tbsp brown sugar, 1 tbsp soy sauce, and 2 minced garlic cloves. Simmer over medium heat for 5 minutes until the glaze thickens slightly and becomes syrupy; remove from heat.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Season 4 bone-in pork chops with salt and black pepper on both sides.
3. Step 3: Brush the pork chops generously with half of the bourbon glaze and grill for 4-5 minutes per side until internal temperature reaches 145°F and chops have grill marks.
4. Step 4: Meanwhile, in a bowl, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp Caribbean rum, 1 tbsp lime juice, and 2 tbsp olive oil. Stir gently to mix and let sit for 10 minutes to meld flavors.
5. Step 5: Remove pork chops from grill, brush with remaining bourbon glaze, and let rest for 5 minutes.
6. Step 6: Serve the grilled pork chops topped with the rum-infused pineapple salsa for a bright, sweet contrast.