Makes 4 servings. Difficulty
1/3 cup pineapple juice 1/4 cup gf soy sauce 1 Tablespoon firmly packed brown sugar 1 Tablespoon vegetable oil 2 teaspoons fresh ginger, minced 1/4 teaspoon ground allspice 1/2 teaspoon hot red pepper flakes 1/2 teaspoon dry mustard 4 pork loin rib chops 1 fresh pineapple, cored and cut into 1/2 inch slices 1 red onion, cut into 1/2 inch slices Lime wedges for garnish
In a bowl, whisk together the pineapple juice, gf soy sauce, brown sugar, oil, ginger, allspice, hot red pepper flakes and dry mustard. Place the pork chops in a large zip lock bag. Pour all but 1/4 cup of the prepared sauce into the bag. Seal the bag and turn to coat the pork thoroughly. Place in the refrigerator and marinate overnight.
Meanwhile, place the pineapple and onions in a single layer in a baking dish. Pour the remaining 1/4 cup sauce over the pineapple and onions. Cover and refrigerate overnight.
Prepare the grill. Grill the pork, pineapple and onions for approximately 5-7 minutes, turning once halfway through, until the pineapple and onions are nicely browned and the pork is no longer pink in the center. Transfer the pork to a platter and tent with foil to keep warm. Let rest for 5 minutes before serving. To serve, place a pork chop on a dinner plate and top with pineapple and onions.