Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.81 Kcal (1142 kJ) | ||
| Calories from fat | 56.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 10% | |
|---|---|---|---|
| Cholesterol | 49.33mg | 16% | |
| Sodium | 1718.3mg | 72% | |
| Potassium | 574.94mg | 12% | |
| Total Carbs | 33.86g | 11% | |
| Sugars | 31.99g | 128% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 19.06g | 38% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 2.2mg | 12% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 162.84 Kcal (682 kJ) | ||
| Calories from fat | 33.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 10% | |
|---|---|---|---|
| Cholesterol | 29.44mg | 16% | |
| Sodium | 1025.66mg | 72% | |
| Potassium | 343.18mg | 12% | |
| Total Carbs | 20.21g | 11% | |
| Sugars | 19.1g | 128% | |
| Dietary Fiber | 0.58g | 4% | |
| Protein | 11.38g | 38% | |
| Vitamin C | 16.4mg | 46% | |
| Iron | 1.3mg | 12% | |
| Calcium | 42.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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