Sizzlin Island Marinated Pork Recipe -
  • READY IN 1 hr

Sizzlin Island Marinated Pork

Recipe by  

"Exotic tropical fruits and Grill Mates® Montreal Steak® Seasoning combine beautifully in Sizzlin' Island Marinade. Bring the taste of the Caribbean to your backyard!"

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr


  1. Place pork chops in a large self-closing plastic bag or shallow dish. Combine remaining ingredients in a blender until smooth. Reserve 3/4 cup marinade. Pour remaining marinade over pork chops, turning to coat well. Marinate in refrigerator 30 minutes.
  2. Remove pork chops from marinade. Grill over medium direct heat for 20 minutes, or until internal temperature reaches 160 degrees F; turn pork chops every 5 minutes.
  3. Heat reserved marinade in a small saucepan over low heat. Serve pork chops with additional sauce if desired.
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  • * May substitute mango, kiwi and orange juice with a 20 ounce can of pineapple chunks or slices packed in pineapple juice. Follow step 1, as directed above, except use 1/3 cup pineapple juice from canned pineapple in place of orange juice, and reserve 1/2 cup marinade. Substituting with a 20 ounce can pineapple makes 1 1/2 cups marinade.

Reviews More Reviews

Jan 25, 2004

This was a very simple and tasty marinade. I actually fried the pork, so used the marinade as a sauce with it. Very good. If the mango and kiwis are very ripe, you probably won't need the sugar.

Aug 20, 2008

Great recipe! Sweet and Spicy. My husband hates "sweet meats" and he loved it!


8 Ratings

Jul 05, 2005

I loved this recipy! I made it for company and the chops were so tender it was a big hit with everyone. I did not have enough to triple it so I added some pinapple chunks and juice and it was great.

Aug 28, 2008

This is a really great marinade that keeps pork chops really juicy on the grill. It's easy to freeze and thaw shortly before you grill, too. Awesome!

Jul 08, 2008

This pork was so tender and juicy with tons of flavor. I ended up boiling the rest of the marinade left in the bottom of the bag and used it as extra sauce. It was even good as a dressing over greens with the cut up pork on top. This recipe is definitely a keeper.

Apr 24, 2008

I normally hesitate when cooking pork as it usually comes out dry, but this is not only juicy, it's quite tasty too. I went a little heavy on the red pepper (I chose red pepper flakes instead of ground) so it was spicy, but it's easy enough to eliminate the pepper without much of a sacrifice to the taste. I'll definitely be making this again!

Oct 05, 2006

Good. Sweet. Nothing outstanding though.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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