Grilled Hawaiian Pork Chops, Chicken & Veggies With Pitas Recipe

Directions:

1. Rinse meat and place in bowl or big zip top baggie and pour 3/4 of the Lawry’s marinade over meat. Set aside for 30 minutes, or if longer refrigerate until ready to use up to 24 hours.
2. Place all sliced veggies in bowl (except onions) toss with olive oil, salt and pepper.
3. Leave the onion slices in tact after slicing and rub with oil salt and pepper.(They are easier to grill this way & after they are cooked you can seperate the rings).
4. Grill meats on medium flame until cooked through.
5. Grill veggies until they are nice and charred.
6. Grill pineapple slices.
7. Grill pitas until lightly toasted.
8. To make sauce: mix sour cream, 1/2 cup pineapple juice, rest of marinade from bottle (not from raw meat), diced tomatoes, garlic powder, ginger, tamari soy sauce and honey. Salt and pepper to taste.
9. After meat is cooked let it rest for 15 minutes, then slice it thinly and pour other 1/2 cup pineapple juice over the slices.
10. Use meat, veggies and pineapple to fill pitas and drizzle some of the sauce on each.
11. Another way to serve is to cut pitas into wedges and eat separately served with white or brown rice on the side as well.