Grilled Pork Chops with Tropical Papaya Salsa

Papaya Salsa:
1 cup chopped ripe papaya or mango
½ cup chopped fresh pineapple
½ cup chopped strawberries or one kiwi, peeled and chopped
1 small jalapeno pepper, seeded and finely chopped
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
2 tbsp. coconut flakes

Pork Chops:
4 boneless pork loin chops, each about 1” thick
½ cup bottled Teriyaki Marinade & Sauce
1 tbsp. sugar
2 tbsp. pineapple juice

In medium bowl, combine papaya or mango, pineapple, strawberries or kiwi,
jalapeño, cilantro and lime juice. Cover and refrigerate up to 24 hours
before serving.

Place pork in large plastic food storage bag. Combine teriyaki sauce, sugar
and pineapple juice, pour over pork. Press air out of bag, close bag
securely. Turn bag over several times to coat pork. Refrigerate 4 to 6
hours, turning bag over occasionally.

Remove pork from marinade, discard margarine. Grill pork 4 to 5” from hot coats,
7 minutes on each side, or unit pork is just done.

Before serving, stir coconut into Papaya Salsa. Serve with pork.