Rum Glazed Pork Chops with Grilled Pineapple and Cilantro Slaw

CaribbeanBrunch

Recipe Story

origins & traditions

This vibrant Caribbean brunch dish brings together the bold flavors of the islands with tender pork chops marinated in aromatic spices and finished with a glossy rum glaze. The natural sweetness of grilled pineapple provides a beautiful contrast to the savory meat, while the crisp cilantro slaw adds freshness and crunch. The rum glaze, infused with brown sugar, lime juice, and warming spices, creates a sticky-sweet coating that caramelizes beautifully. This dish celebrates traditional Caribbean cooking techniques while offering a sophisticated presentation perfect for weekend gatherings. The combination of sweet, savory, and tangy elements makes it a memorable meal that transports you straight to a tropical paradise. Serve with additional lime wedges and watch this colorful plate become the star of your brunch table.

Instructions

step by step

0/10 done

Remove pork chops from refrigerator 15 minutes before cooking to bring to room temperature. Pat dry with paper towels.
In a small bowl, combine 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Rub spice mixture evenly over both sides of pork chops.
For the rum glaze: In a small saucepan, combine 3 tbsp honey, 2 tbsp maple syrup, juice of 1 lime, 2 minced garlic cloves, 1 tsp ginger, and 1/4 cup water. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Remove from heat.
Prepare the slaw: Thinly slice 2 cups cabbage and place in a large bowl. Add 1/4 cup chopped cilantro, juice of 1 lime, 2 tbsp olive oil, 1/2 tsp salt, and toss well. Refrigerate until serving.
Preheat grill or grill pan to medium-high heat. Brush grates with oil.
Cut 2 cups fresh pineapple into thick rings or wedges. Brush lightly with olive oil.
Grill pork chops for 4-5 minutes per side until internal temperature reaches 145°F, brushing with rum glaze during the last 2 minutes of cooking.
Grill pineapple pieces for 2-3 minutes per side until charred and caramelized.
Let pork chops rest for 5 minutes before serving.
Plate pork chops with grilled pineapple and a generous portion of cilantro slaw. Drizzle any remaining glaze over the meat and garnish with fresh cilantro leaves.

Rum Glazed Pork Chops with Grilled Pineapple and Cilantro Slaw

4.1 (46)

Succulent pork chops glazed with a Caribbean rum sauce, paired with caramelized grilled pineapple and a refreshing cilantro-cabbage slaw, creating a perfect island-inspired brunch centerpiece.

medium

45 min

4 servings

Ingredients

0 of 15 checked

Main Protein

600 grams Pork Chops, bone-in or boneless

Main Components

2 cups Pineapple, cut into rings or wedges

Slaw

2 cups Cabbage, thinly sliced
4 tablespoons Cilantro, chopped

Glaze

3 tablespoons Honey
2 tablespoons Maple Syrup
2 cloves Garlic, minced
1 teaspoons Ginger, fresh minced

Glaze and Slaw

2 pieces Lime, juiced

Spice Rub

1 teaspoons Cumin, ground
1 teaspoons Paprika, ground
1/2 teaspoons Cayenne

Cooking

4 tablespoons Olive Oil

Seasoning

1 1/2 teaspoons Salt
1/2 teaspoons Black Pepper, ground

Chef Tips

expert advice

•For extra Caribbean flair, add a splash of dark rum to the glaze (cook off the alcohol).

•If you prefer less heat, reduce or omit the cayenne pepper.

•The slaw can be made up to 2 hours ahead and kept refrigerated.

•Pork chops are best when slightly pink in the center—avoid overcooking to keep them juicy.

•Fresh pineapple is essential for proper caramelization; canned will not work as well.

Variations & Substitutions

make it your own

•For a smokier flavor, use a charcoal grill instead of gas.

•You can substitute bone-in chops for boneless, just add 3-4 minutes to cooking time.

•For a vegetarian version, substitute thick slices of firm tofu marinated in the same spice blend.

Storage & Reheating

keeping it fresh

Storage

Store leftover pork chops and pineapple in an airtight container in the refrigerator for up to 3 days. Keep slaw separate in its own container to maintain crispness. The rum glaze can be stored for up to 1 week.

Reheating

Reheat pork chops in a skillet over medium heat for 2-3 minutes per side, or in the oven at 350°F for 10 minutes. Add a splash of water to prevent drying. Microwave is not recommended as it can toughen the meat. Pineapple can be reheated alongside the pork or enjoyed cold. Refresh slaw with a squeeze of fresh lime juice before serving.