Easy Caribbean Rum Pork Chops with Grilled Pineapple

If you love bold Caribbean flavors, these Caribbean Rum–Marinated Pork Chops are about to become a new favorite. Inspired by classic slow-roasted Caribbean pork, this recipe transforms those warm spices, citrus, and rum into a quick, flavor-packed marinade perfect for pork chops.

The result? Tender, juicy chops with a lightly caramelized exterior, a hint of heat, and just enough sweetness to balance it all out. These pork chops are perfect for grilling, pan-searing, or baking—making them an easy weeknight dinner that still feels special.

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Why You’ll Love This Recipe

• Uses simple pantry ingredients
• Big Caribbean flavor without a long cook time
• Works with bone-in or boneless pork chops
• Great for grilling, skillet cooking, or baking
• Easy to prep ahead for busy nights

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Ingredients

For the Marinade

• ⅓ cup dark or spiced rum
• ¼ cup fresh lime juice
• 2 tbsp lime zest
• ¼ cup packed brown sugar
• 1 tbsp Dijon or dry mustard
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• ½–1 tsp chili pepper, finely minced (serrano or Scotch bonnet, to taste)
• ½ tsp ground cloves
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the Pork Chops

• 4 pork chops (bone-in or boneless, about 1–1½ inches thick)

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Instructions

1. Make the Marinade

In a medium bowl, whisk together the rum, lime juice, lime zest, brown sugar, mustard, garlic, ginger, chili pepper, cloves, salt, pepper, and olive oil until well combined.

2. Marinate the Pork Chops

Place pork chops in a large zip-top bag or shallow dish. Pour marinade over the chops, turning to coat evenly.

• Marinate at least 2 hours, preferably 6–12 hours
• Refrigerate while marinating
• Turn the chops once or twice if possible

Tip: Don’t marinate longer than 24 hours—the citrus can start to break down the meat too much.

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Cooking Options

Grill Method (Best for Flavor)

1. Preheat grill to medium-high heat.
2. Remove pork chops from marinade, letting excess drip off.
3. Grill 4–5 minutes per side, until internal temperature reaches 145°F.
4. Rest 5 minutes before serving.

Skillet Method

1. Heat a cast-iron or heavy skillet over medium-high heat.
2. Add a little oil and sear chops 4–5 minutes per side.
3. Reduce heat slightly if sugars begin to darken too quickly.

Oven-Baked Method

1. Preheat oven to 400°F.
2. Sear chops in an oven-safe skillet for 2 minutes per side.
3. Transfer to oven and bake 8–12 minutes, until cooked through.

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Optional Pan Sauce (Highly Recommended)

After cooking, pour remaining marinade into a small saucepan.
Bring to a boil and simmer 5–7 minutes until slightly thickened. Spoon over pork chops before serving.

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Serving Suggestions

• Coconut rice or rice & beans
• Roasted sweet potatoes or squash
• Grilled pineapple or mango salsa
• Simple green salad with citrus vinaigrette

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Print

Make-Ahead Tips

• Marinade can be made up to 3 days ahead
• Pork chops can be marinated the night before
• Cooked chops reheat well for meal prep

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Frequently Asked Questions

Can I use chicken instead?
Yes! This marinade works beautifully with chicken thighs or breasts.

Is the rum alcohol strong?
No—the alcohol cooks off, leaving a warm, slightly sweet depth of flavor.

Can I make this less spicy?
Absolutely. Use a mild chili or reduce to a pinch.

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Final Thoughts

These Caribbean Rum–Marinated Pork Chops bring all the richness of slow-cooked Caribbean pork into a fast, flavorful dinner that fits perfectly into busy schedules. Sweet, tangy, spicy, and incredibly juicy—this is one recipe you’ll want to keep on repeat.