Get a taste of the tropics in this pineapple pork chop recipe, featuring flavorful BBQ sauce and cinnamon dust.
6 Chairman’s Reserve® thick cut ribeye chops
1 pineapple, cored and sliced into thick long chunks
Five Monkeys® BBQ sauce, to taste
2 tablespoons cinnamon dust
Florida Gold sauce, to taste
- Set smoker to direct grilling at 400°F. Put a good amount of your favorite pork seasoning on all sides of the pork and place it on the smoker.
- Coat the pineapple in some Five Monkeys BBQ sauce and sprinkle some cinnamon dust on it as well. Once your meat hits 120°F, flip and pour some Florida Gold sauce to cover it. Once the pork hits 145°F, pull it and let it rest.
- Pull your pineapple once you see a nice char. Slice.
Recipe courtesy of Gabe Weiss.