Whiskey-Glazed Grilled Pork Chops with Charred Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy grilled pork chops brushed with a sweet whiskey glaze paired with a fresh, tangy charred pineapple salsa for a perfect summer meal. This american-inspired pork ready in about 35 minutes blends about 1-inch thick bone-in pork chops, whiskey, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pieces, about 1-inch thick bone-in pork chops
• 1/4 cup whiskey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 3, minced garlic cloves
• 1 small, peeled and cut into 1-inch chunks pineapple
• 1, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1, seeded and finely chopped jalapeño
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a small saucepan over medium heat, combine 1/4 cup whiskey, 2 tbsp brown sugar, 2 tbsp soy sauce, and 3 minced garlic cloves. Simmer for 8 minutes until the glaze thickens and is syrupy, then remove from heat and set aside to cool.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Season 4 bone-in pork chops with 1 tsp salt and 1/2 tsp black pepper on both sides.
3. Step 3: Place pork chops on the grill and cook for 4 minutes per side, brushing each side generously with the whiskey glaze during the last 2 minutes of cooking. Remove pork chops from grill and let rest for 5 minutes.
4. Step 4: While pork rests, char 1 small pineapple cut into 1-inch chunks on the grill grates or in a grill pan over medium-high heat for 3-4 minutes until caramelized and lightly blackened.
5. Step 5: In a bowl, combine the charred pineapple chunks with 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1 seeded and finely chopped jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 2 tbsp olive oil. Stir gently to mix.
6. Step 6: Serve each grilled pork chop topped with a generous spoonful of the charred pineapple salsa.