Orange Mango Grilled Pork Chops with Sparkling Pineapple Coconut Chutney

Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Inactive marinate time: At least 10 hours or overnight

Ingredients for Pork Chops

  • 2 ¼ cups Sparkling Orange Mango Mojo Marinade (see above recipe)
  • 6 boneless or bone-in thinly cut pork chops (about 1 ½ – 2 pounds total)


Ingredients for Chutney

  • 1 ½ cups Pineapple Coconut Sparkling Ice
  • 3 tablespoons brown sugar (dark or light)
  • 4 cups fresh pineapple, medium chunks


Directions for Sparkling Pineapple Coconut Chutney

  1. Combine Pineapple Coconut Sparkling ICE and brown sugar in a large sauté or frying pan.  Cook on high heat and bring to a boil.
  2. Reduce the heat to medium and continue to cook until the mixture is syrupy and about half its volume.
  3. Add the fresh pineapple chunks and cook for about 10 minutes, mixing occasionally.
  4. Turn off the pan once the pineapples have darkened in color and are soft enough for a knife to glide through with ease.


Directions for Grilling

  1. Remove pork chops from marinade and pat dry with a towel, apply salt and pepper both sides.
  2. Heat grill on medium high heat.  Once the grill is ready, place the pork chops flat on a 45 degree angle and cook for 2 minutes.
  3. For perfect grill marks, lift the pork chop and rotate to the opposite angle (think of a clock- start facing 2 and then you rotate the pork chop to face 10).  Cook for 2 more minutes.
  4. Flip the pork chop to the other side, turn the heat to medium, and repeat step 3.
  5. Grill until cooked through, or until instant read thermometer reads 145 degrees internally.
  6. Rest 3 minutes, top with chutney and serve.






  • Thin cut boneless chicken breast can be substituted in place of pork chops.
  • Cooking directions are the same with the exception of cooking time and internal temperature for doneness (which for poultry should be 165 degrees on an instant read thermometer).