Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney
Published Jul 23, 2025
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Fire Up the Grill: Gluten-Free Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney
If you want a vibrant, tropical-inspired dish that’s both gluten-free and bursting with flavor, this Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney recipe delivers a perfect balance of savory, sweet, and tangy notes. This dish pairs juicy pork chops with a homemade teriyaki sauce you can customize to your taste, topped with a refreshing, crunchy chutney.
Table of Contents
Not only is making your own teriyaki sauce more affordable than store-bought versions, but you can also tweak the flavors to suit your palate—think extra ginger for zing or a touch more maple syrup for sweetness. Ready in about an hour, this recipe is ideal for weeknight dinners or summer gatherings.
Why You’ll Love These Grilled Teriyaki Pork Chops
First and foremost, the Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney dazzles with its bold, tropical flavors. The homemade teriyaki sauce, crafted from gluten-free tamari and fresh ingredients, infuses the pork with a rich, savory-sweet glaze you can tailor to your taste. Moreover, the pickled chutney adds a crunchy, tangy contrast that elevates every bite. This dish is naturally gluten-free, making it perfect for those with dietary restrictions. For this reason, it’s a fantastic choice for both casual meals and impressive dinner parties.
What’s more, making your own teriyaki sauce saves money and lets you control the flavor profile. Unlike store-bought versions packed with preservatives, you can adjust the ginger, garlic, or sweetness to create a sauce that’s uniquely yours. In short, this recipe combines affordability, customization, and vibrant taste, making it a must-try for grill enthusiasts and flavor lovers alike.
What You Will Need
To create this delicious Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney, gather these ingredients:
- Gluten-free tamari (½ cup): Provides a savory, umami base for the teriyaki marinade.
- Marukan Genuine Brewed Rice Vinegar (6 tablespoons for marinade, 2 tablespoons for chutney): Adds tangy depth to both the marinade and chutney.
- Maple syrup or honey (¼ cup for marinade, 1 teaspoon for chutney): Sweetens the marinade and chutney naturally.
- Fresh ginger (1 tablespoon, grated): Infuses the marinade with a zesty, warm kick.
- Garlic (2 cloves, grated): Brings bold, aromatic flavor to the teriyaki sauce.
- Toasted sesame oil (1 tablespoon): Adds a nutty, Asian-inspired depth.
- Cornstarch (1 teaspoon, optional): Thickens the teriyaki drizzle for a glossy finish.
- Water (1 tablespoon): Mixes with cornstarch for the drizzle.
- Bone-in pork chops (4, ¾–1 inch thick): Delivers juicy, flavorful protein.
- Fresh pineapple (1 cup, diced): Adds sweet, tropical crunch to the chutney.
- Jicama (1 cup, peeled and diced): Provides crisp, mildly sweet texture.
- Green apple (1 medium, diced): Contributes tart, fresh flavor to the chutney.
- Red onion (¼ cup, finely chopped): Adds sharp, savory balance.
- Lime juice (1 tablespoon): Enhances the chutney with bright acidity.
- Fine sea salt (¼ teaspoon): Seasons the chutney perfectly.
- Fresh cilantro (1 tablespoon, chopped): Infuses vibrant, herbaceous notes.
- Red chili flakes (pinch): Adds a subtle spicy kick to the chutney.
Additionally, you’ll need a grill or grill pan, a zip-top bag for marinating, a small saucepan for the drizzle, and mixing bowls for the chutney. A meat thermometer ensures perfect doneness.
Tips and Variations
To make your Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney truly shine, follow these expert tips. First, marinate the pork for at least 1 hour—or up to 4 hours—for maximum flavor infusion. Also, pat the pork chops dry before grilling to achieve a caramelized, golden crust. When preparing the chutney, dice the pineapple, jicama, and apple uniformly for a balanced texture. Moreover, use a meat thermometer to hit 145°F for juicy pork that’s safe to eat.
For exciting variations, customize the teriyaki sauce to your taste. For instance, add a splash of pineapple juice for extra sweetness or increase the ginger for a bolder zing. Alternatively, swap pork for chicken thighs or tofu for a vegetarian twist. If you love heat, toss extra chili flakes into the chutney or drizzle with sriracha. To save time, prep the chutney a day ahead—it keeps well in the fridge. By experimenting with these tweaks, you can tailor this dish to any palate or occasion.
Frequently Asked Questions
Why make your own teriyaki sauce for this recipe?
Homemade teriyaki sauce is more affordable than store-bought and lets you customize flavors. You can adjust the sweetness, spice, or tanginess to suit your taste, ensuring a fresh, preservative-free sauce. Plus you can make sure your sauce is completely gluten-free.
Is this Grilled Teriyaki Pork Chops recipe gluten-free?
Of course! Every recipe on this site is gluten-free. Using gluten-free tamari and Marukan rice vinegar ensures the dish is safe for gluten-free diets. Always check labels to confirm ingredients are certified gluten-free.
Can I make the chutney ahead of time?
Absolutely! Prepare the chutney up to 2 hours in advance and refrigerate. Add cilantro and chili flakes just before serving to keep flavors fresh.
What can I use instead of pork chops?
Swap pork for boneless chicken thighs, salmon, or firm tofu for a vegetarian option. Adjust grilling times to ensure proper cooking.
How do I store leftovers?
Store pork and chutney separately in airtight containers in the fridge for up to 3 days. Reheat pork gently in a skillet and serve with fresh chutney for the best texture.
Hungry for more? Check out some of our other grilled recipes HERE
Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama & Apple Chutney
Ingredients
For the Pork & Marinade:
- ½ cup gluten-free tamari
- 6 tablespoons Marukan Genuine Brewed Rice Vinegar
- ¼ cup maple syrup or honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, grated
- 1 tablespoon toasted sesame oil
- 4 bone-in pork chops, (¾–1-inch thick)
- 1 teaspoon cornstarch, (optional, for thickening sauce)
- 1 tablespoon water, (to mix with cornstarch)
For the Pickled Pineapple, Jicama & Apple Chutney:
- 1 cup fresh pineapple, diced
- 1 cup jicama, peeled and diced
- 1 medium green apple, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon lime juice
- 1 teaspoon maple syrup or honey
- ¼ teaspoon fine sea salt
- 1 tablespoon fresh cilantro, chopped
- Pinch of red chili flakes
For serving, if desired:
- Cooked rice
- Furikake
- Vegetables
Instructions
Make the Teriyaki Marinade:
- In a small bowl, whisk together tamari, Marukan rice vinegar, maple syrup, ginger, garlic, and sesame oil.
- Before adding the pork chops, reserve ⅓ cup of the marinade and place it in a small saucepan (you’ll use this later as a sauce).
- Place pork chops in a zip-top bag or dish and pour the remaining marinade over them. Seal and refrigerate for at least 1 hour, up to 4 hours.
Prepare the Chutney:
- In a bowl, combine pineapple, jicama, apple, and red onion. In a separate small bowl, whisk together Marukan vinegar, lime juice, maple syrup, and salt. Pour over the fruit mixture and stir well. Let sit for 20–30 minutes or cover and refrigerate for up to 2 hours. Add cilantro and chili flakes just before serving.
Make the Teriyaki Drizzle:
- Place the reserved ⅓ cup of marinade over medium heat. In a small bowl, whisk together the cornstarch and water, then stir into the sauce. Simmer until thickened and glossy, 30 – 40 seconds. Set aside for serving.
Grill the Pork Chops:
- Preheat your grill or grill pan to medium-high. Remove pork chops from the marinade and pat dry. Discard the marinade. Grill for 4–5 minutes per side, or until the internal temperature reaches 145°F. Let rest for 5 minutes.
Assemble & Serve:
- Plate each pork chop and top with a generous spoonful of pickled chutney. Drizzle with the reserved and thickened teriyaki sauce. Serve with steamed rice, furikake, vegetables, or salad if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
