Hoisin-Glazed Pork
with Pineapple
and Sweet Peppers
PersonalPoints™ per serving


Total Time: 30 min
Prep: 15 min
Cook: 15 min
Serves: 4
Easy
A hoisin-based glaze adds sweet deliciousness to lean pork loin chops, pineapple, bell peppers, and whole scallions. This recipe is super easy to prepare and is as beautiful as it is tasty!
Ingredients
  • 4 sprays cooking spray
  • 9 slices pineapple, (each ½ inch thick), divided
  • 3 tbsp Hoisin sauce
  • 1½ tbsp rice wine vinegar
  • ½ tbsp low sodium soy sauce
  • 2 garlic cloves, finely chopped
  • ½ tbsp ginger root, fresh, peeled, grated
  • 1 lb uncooked lean boneless pork chops, 4 oz each
  • 2 medium sweet red peppers, quartered
  • 4 large uncooked scallions, root ends trimmed
Instructions
  1. To make the glaze, finely chop 1 pineapple slice. In a small bowl, combine chopped pineapple, hoisin, vinegar, soy sauce, garlic, and ginger. To make the sauce, transfer 3 tbsp glaze to a cup and stir in 1 tbsp water.
  2. Preheat grill to medium-high. Coat pork, red peppers, scallions, and remaining pineapple slices with nonstick spray.
  3. Grill pork and peppers, turning once, for 5 minutes. Brush pork and peppers with about half of the glaze. Cook, turning once and brushing with remaining glaze until an instant-read thermometer inserted into chops registers 145°F for medium and peppers are lightly charred and tender, about 3 minutes. Transfer pork and peppers to a large platter.
  4. Grill pineapple and scallions, turning once, until lightly charred, about 3 minutes. Transfer to platter with pork and peppers.
  5. Slice pork, if desired. Divide pork, peppers, pineapple, and scallions among plates and drizzle with sauce.
  6. Serving Size: 1 hoisin-glazed pork chop, 2 pieces of sweet peppers, 2 slices of pineapple, 1 scallion, and 1 tbsp sauce!
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