2 green onions, chopped
1/3 cup soy sauce
2 tablespoons grated, peeled gingerroot
2 tablespoons plus 1/4 cup packed light brown sugar
4 pork loin chops, each 3/4 inch thick, about 8 ounces each
1 small pineapple
green onion strips for garnish
In 13 by 9 inch glass baking dish, prepare teriyaki sauce: With fork, mix green onions, soy sauce, ginger and 2 tablespoons brown sugar. Add pork chops, turning to coat with teriyaki mixture. Let stand 20 minutes to marinate. Meanwhile, cut off rind from pineapple, then cut pineapple crosswise into 1/2 inch thick slices. Rub pineapple slices with 1/4 cup brown sugar. Place pineapple slices on grill over medium heat. Cook pineapple slices 15 to 20 minutes until browned on both sides, turning slices occasionally. After pineapple has cooked 10 minutes, add pork chops and cook until lightly browned on both sides and chops just lose their pink color throughout, about 10 minutes. Turn chops occasionally and brush with remaining teriyaki mixture halfway through cooking time. Serve pork chops with grilled pineapple slices. Garnish with green onion strips. Serves 4.
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