Just place the whole thing in a large freezer bag and let marinate an hour or so. It’s helpful to let them marinate on the kitchen counter so they come to room temperature – a must for thicker chops. This allows the internal temperature to come up without burning the hell out of the outside.

Alternatively – if you want something a bit less sweet, use chopped dried chiles instead of the pineapple.

If you’re into cajun, you can marinate them in a touch of vinegar and citrus zest – then smother them in blackened seasoning and fry in butter. You won’t believe how well citrus and spice go together.

Your best bet is to make a couple different marinades and see what you like.