Tiki-Style Grilled Pork Chops with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender grilled pork chops served with a zesty pineapple salsa that balances sweetness and heat, inspired by Polynesian flavors. This Polynesian Fusion-inspired pork recipe, ready in about 27 minutes, pairs bone-in pork chops, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh pineapple, finely diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tsp jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp honey

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Instructions

1. Step 1: Preheat grill to medium-high heat (around 425°F). In a small bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture evenly on all sides of 4 bone-in pork chops.
2. Step 2: Place pork chops on the grill and cook for 5-6 minutes per side, turning once, until internal temperature reaches 145°F and outside has a nice char.
3. Step 3: Meanwhile, prepare the pineapple salsa by mixing 1 cup finely diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped fresh cilantro, 1 tsp minced jalapeño, 2 tbsp lime juice, and 1 tbsp honey in a bowl. Stir until well combined and let sit for 5 minutes.
4. Step 4: Remove pork chops from grill and let rest for 5 minutes. Serve each chop topped with a generous scoop of the pineapple salsa for a bright, tropical contrast.