Ingredients
1 cup unsweetened pineapple juice4 bone-in pork loin chops (8 ounces each)1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper1 fresh pineapple1/2 cup teriyaki sauce1 package (9 ounces) fresh baby spinach
Preparation
Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving.
Arrange spinach on a serving platter; serve with pineapple and chops.
