Pineapple Glaze for Smoked Pork Chops {Beer Brined!}

This is one of those cooks where I thought I would impress everyone with the amazing pork chop brine that I developed.  Instead, it turns out that the real star of the show was the amazing glaze my wife made for these smoked pork chops.

That’s okay, as long as the chops were extraordinary it doesn’t matter who developed the better recipe!

Pineapple Glazed Smoked Pork Chops

I actually came up with the idea for this recipe when a friend told me he had bought some pork chops and asked for a different way to prepare them.

Usually I soak pork chops in the same marinade for pork steaks that is a favorite in our house.  However, I know my buddy loves beer and likes to keep things simple.  So I thought, why not just devour them with beer from beginning to end?

I brined these in beer all day, then sprayed them with beer while cooking.  I have to say – they turned out WAY better than I thought they would!  Some don’t like too strong a taste in beer in their food, but I think you’ll be surprised by the mild flavor these provide.

Grilling Pineapple Slices for the Glaze

Of course, what took these smoked pork chops over the top was the spectacular pineapple glaze that my wife developed.  The combination of the sweet, sugary pineapple and the bitter beer with some smoke is perfect.  All palates will be happy.

This glaze would be equally as awesome on Grilled Pork Steaks!

Smoked Beer Brined Pork Chops with Pineapple

Pineapple Glaze for Smoked Pork Chops

An easy way to make your smoked pork chops even tastier!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Calories 312 kcal


Pork Chop Brine

  • 2 cups of water
  • 1 can of beer
  • 1/4 cup of brown sugar
  • 6 garlic cloves
  • 6 quarter sized slices of ginger
  • 4 center cut pork chops

Pineapple Glaze for Smoked Pork Chops

  • 1/2 cup of pineapple juice
  • 1/2 tbn dark brown sugar
  • 2 tbn lemon juice
  • 2 tbn worchestershire sauce
  • 1 crushed garlic clove
  • 2 tbn cornstarch
  • 1/3 cup water


  • Prepare the brine for the pork chops. Brine for at least 5 hours, up to overnight.
  • For pineapple glaze: In a small saucepan, bring all the ingredients to a boil until it thickens, stirring constantly. Take off heat. You can serve this sauce immediately, or make it ahead of time.
  • Set up your grill for indirect cooking.
  • Remove the chops from the brine, rinse thoroughly and place on grill, away from heat.
  • Use fruit wood to smoke - apple, cherry, or pecan.
  • Smoke for about 45-60 minutes, until internal temp is about 150.
  • Now finish with direct grilling to get temp up to 165.
  • Drizzle glaze over the top and enjoy.
Keyword Blaze for Smoked Pork Chops

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