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Recipe: Grilled Hawaiian Bone-In Pork Chops with pineapple, charred sweet bell peppers, and coconut rice

Serves: 4
Active Prep: 10 mins
Grill Time: about 30 minutes


  • Everyday Briq
  • 4 bone-in pork chops, about an inch thick

  • 1 fresh pineapple

  • 1/4 cup fresh orange juice

  • 3 bell peppers (red, orange and yellow) halved and deseeded

  • 2 cups jasmine rice

  • 1 can light coconut milk

  • Coarse sea salt

  • Fresh cracked pepper, large grind


    Step 1: Prep pork-chops and fire up your grill.

    Season pork chops with salt and pepper. Preheat your grill to around 500F.

    Step 2: Prepare the pineapple and pineapple sauce

    Cut off the skin of the pineapple and slice it into ¾ inch thick rings. Combine 3 pineapple rings with orange juice in a blender. Pulse until ingredients are a liquid consistency.

    Step 3: Make the rice

    Combine rice with 1 cup of water and 1 cup of coconut milk. Bring to a boil and then simmer until cooked. Leave on a few extra minutes for the rice in the bottom of the pan to caramelize a bit if you like that flavor.

    Step 4: Grill

    Place chops, remaining pineapple slices, and bell peppers onto the grill. Cook each side of chops for about 15 minutes or until internal temperature reaches 145F. Rest for 10 minutes. Remove pineapple slices when they are caramelized. Turn the peppers on the grate until blistered and soft.


    Step 5: Plate

    Plate each chop with a scoop of rice, pineapple rings, peppers, and finish with a spoonful of the whipped pineapple sauce.

    Photography and Styling by Morgan Ione Photography


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