Orange Pork and Pineapple on the Grill

Here’s a Polynesian-inspired recipe you’ll turn to all summer long. It’s luscious and ready in just 20 minutes. MORE + LESS -

boneless top loin pork chops, cut 3/4 inch thick (about 1 1/4 pounds total)

1/4

teaspoon salt

1/4

teaspoon black pepper

fresh pineapple, peeled and cored

3/4

cup Yoplait® plain fat-free yogurt

1/3

cup low-sugar orange marmalade

tablespoons coarsely chopped toasted pecans

tablespoon snipped fresh thyme

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1

Sprinkle both sides of pork chops with salt and pepper. Cut pineapple crosswise into eight 1/2-inch-thick slices; set aside. Combine yogurt and 2 tablespoons of the marmalade; set aside.
2

For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with remaining marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F and pineapple has light grill marks, turning pineapple once.
3

Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and thyme.

Instead of using a peeled fresh pineapple from the produce section of the grocery store, use a 15.25-ounce can pineapple slices (juice pack)—it contains 8 slices, perfect for 4 servings.