Grilled Hawaiian Pork Chops, Chicken & Veggies With Pitas
Ready In: 50 mins
Serves: 6-8
Ingredients
- 4 -6 boneless pork chops
- 6 boneless chicken tenders
- 1 (12 fluid ounce) bottle lawry's brand hawaiian style marinade
- 1 red pepper, sliced into wide pieces
- 1 red onion, sliced into thick rings (left in tact)
- 1 fresh pineapple, cored & sliced (produce section usually has these already peeled and cored)
- 1 zucchini, sliced on bias about 1/2 inches thick
- 8 greek style flatbread pita bread
- 1 cup pineapple juice
- 2 tablespoons olive oil
- 2 teaspoons salt
- 3 teaspoons pepper
- 1 cup all natural sour cream
- 1 diced seeded tomatoes
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 2 teaspoons grated ginger
- 1 tablespoon tamari soy sauce
Directions
- Rinse meat and place in bowl or big zip top baggie and pour ¾ of the Lawry’s marinade over meat. Set aside for 30 minutes, or if longer refrigerate until ready to use up to 24 hours.
- Place all sliced veggies in bowl (except onions) toss with olive oil, salt and pepper.
- Leave the onion slices in tact after slicing and rub with oil salt and pepper.(They are easier to grill this way & after they are cooked you can seperate the rings).
- Grill meats on medium flame until cooked through.
- Grill veggies until they are nice and charred.
- Grill pineapple slices.
- Grill pitas until lightly toasted.
- To make sauce: mix sour cream, ½ cup pineapple juice, rest of marinade from bottle (not from raw meat), diced tomatoes, garlic powder, ginger, tamari soy sauce and honey. Salt and pepper to taste.
- After meat is cooked let it rest for 15 minutes, then slice it thinly and pour other ½ cup pineapple juice over the slices.
- Use meat, veggies and pineapple to fill pitas and drizzle some of the sauce on each.
- Another way to serve is to cut pitas into wedges and eat separately served with white or brown rice on the side as well.
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