Charcoal-Grilled Chipotle Lime Pork Chops with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Juicy pork chops grilled over charcoal with a smoky chipotle lime marinade, topped with a fresh and tangy pineapple salsa for a tropical twist. This Latin American-inspired grilling recipe, ready in about 27 minutes, pairs bone-in pork chops, chipotle peppers in adobo, minced, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (1-inch thick, about 6 oz each) bone-in pork chops
• 2 tbsp chipotle peppers in adobo, minced
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 tsp lime zest
• 1/2 tsp salt (for salsa)

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Instructions

1. Step 1: In a bowl, combine 2 tbsp minced chipotle peppers in adobo, 1/4 cup lime juice, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to form the marinade.
2. Step 2: Place 4 bone-in pork chops (1-inch thick) in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Step 3: Meanwhile, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 3 tbsp chopped fresh cilantro, 1 minced jalapeño (seeded for less heat), 1 tsp lime zest, and 1/2 tsp salt in a bowl. Refrigerate until serving.
4. Step 4: Light a charcoal grill and allow the coals to burn down to medium-high heat (about 400°F). Place the pork chops on the grill and cook for 5-6 minutes per side, flipping once, until the internal temperature reaches 145°F and the edges develop a smoky char.
5. Step 5: Remove the pork chops from the grill and rest for 5 minutes. Serve topped generously with the chilled pineapple salsa.