- 1 [12-ounce / 340-mL] can frozen lemonade concentrate, thawed
- 1/4 cup [60 mL] vegetable oil
- 2 tablespoons [30 mL] basil
- 4 [8-ounce / 227-g each] bone-in pork chops
- 1 [20-ounce / 568-mL] can pineapple slices, drained
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- For the marinade, well mix together thawed lemonade concentrate, vegetable oil and basil.
- Arrange pork chops side-by-side into a shallow dish.
- Reserving 3/4 cup [190 mL] marinade, pour remaining marinade all over pork chops.
- Leave to marinate, refrigerated for 1 to 2 2 hours, tunring pork chops from time to time.
- Preheat barbecue to medium intensity.
- Drain pork chops and throw away soaking marinade.
- Grill pork chops over direct heat for approximately 16 to 20, until a meat thermometer inserted into the thickest part indicates 145°F [63°C], turning and coating pork chops with reserved marinade from time to time.
- Grill drained pineapple slices for the last 2 minutes of pork chops cooking time, turning and coating pineapple slices with reserved marinade from time to time.
- Transfer pork chops onto a serving plate, top with grilled pineapple slices, and serve.
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