Ingredients

• 1/2 cup chopped fresh pineapple
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup packed light brown sugar
• 1/3 cup Chinese rice wine or dry sherry
• 1/4 cup honey
• 3 tablespoons hoisin sauce
• 1 tablespoon Chinese five-spice powder
• 1 2-inch piece ginger, sliced into thin rounds
• 6 bone-in pork sirloin chops (1/2 inch thick; about 2 1/2 pounds total)
• Vegetable oil, for brushing

Instructions

1. Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
2. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
3. Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
4. Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.
5. Photograph by Con Poulos