Grilled Honey Sriracha Chicken

Marinade 1½ cups unsweetened pineapple juice 3 scallions, white parts sliced into thin rounds 3 Tbsp. ginger, minced 3 Tbsp. reduced-sodium soy sauce 2 Tbsp. Asian dark sesame oil 2 Tbsp. light brown sugar ¾ tsp. freshly ground black pepper ½ tsp. coarse salt

4 bone-in pork loin chops, cut ¾-in. thick 1 can pineapple rings

Directions

1. In the Quick Shake Container add the marinade ingredients, cover and shake until well combined. 2. Place the pork chops in the Season Serve Container and pour the marinade over the pork chops, seal and refrigerate for 2-10 hours, turning the Season Serve Container every couple hours. 3. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade. 4. Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops and pineapple rings directly over heat, 8 to 10 minutes, turning once, until pork temperature reaches 145°F, allow to meat to rest 5 minutes.