Pineapple Pork Chops

These Pineapple Pork Chops are a juicy, flavor-packed dinner that brings together sweet pineapple, savory soy sauce, and tender pork in one mouthwatering skillet meal. With a tropical glaze that caramelizes beautifully, this dish is perfect for a quick weeknight dinner or a weekend meal with a little island flair.

The first time I made Pineapple Pork Chops, I was craving something a little sweet and a little savory—something that reminded me of summer cookouts. My husband was hooked at first bite, and my daughter called it “Hawaiian BBQ without the grill.” It’s now one of our favorite meals when we want something easy, tropical, and totally satisfying.

Why You’ll Love Pineapple Pork Chops

• Juicy, Tender Pork with a caramelized crust

• Tropical Glaze made from pineapple juice, brown sugar, and soy sauce

• Quick & Easy – Ready in under 30 minutes

• One Skillet Meal – Less cleanup, more flavor

Ingredients Notes For Pineapple Pork Chops

• Pork Chops: Boneless or bone-in, about ¾ inch thick

• Pineapple Slices or Chunks: Fresh or canned both work great

• Pineapple Juice: For the sweet and tangy glaze

• Soy Sauce: Adds depth and balances the sweetness

• Brown Sugar: Helps caramelize the glaze

• Garlic & Ginger: Fresh or powdered for added flavor

• Cornstarch (optional): Thickens the glaze into a rich sauce

• Oil or Butter: For searing the chops

Recipe Steps

1. Season & Sear the Pork: Pat pork chops dry, season with salt and pepper. Sear in a hot skillet with oil or butter for 3–4 minutes per side until golden brown. Remove and set aside.

2. Make the Glaze: In the same skillet, add pineapple juice, soy sauce, brown sugar, garlic, and ginger. Bring to a simmer.

3. Thicken the Sauce: If needed, whisk a teaspoon of cornstarch with a bit of water and stir into the sauce to thicken.

4. Add Pork & Pineapple: Return pork chops to the skillet. Add pineapple slices or chunks. Simmer for 5–7 minutes, spooning glaze over the chops until fully cooked and coated.

5. Serve & Enjoy: Garnish with green onions or parsley. Serve with rice, mashed potatoes, or roasted veggies.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 3 days

• Freezer: Freeze cooked pork and sauce separately for up to 2 months

• Reheat: Warm gently in a skillet with a splash of water or broth

Variations & Substitutions

• Spicy Twist: Add red pepper flakes or a splash of hot sauce

• Grilled Version: Grill the pork chops and brush with glaze

• Veggie Add-ins: Stir in bell peppers, snap peas, or green beans

Frequently Asked Questions

Can I use canned pineapple? Yes! Just drain it and use the juice for the glaze.

How do I know when pork is done? Pork should reach an internal temp of 145°F (63°C). Let rest before serving.

Can I make this ahead? The sauce can be made in advance and stored in the fridge for up to 3 days.

These Pineapple Pork Chops are sweet, savory, and full of tropical flavor—perfect for transforming an ordinary weeknight dinner into something special. 🍍🥩🍚

Pineapple Pork Chops

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Course: Dinner, Main Course

Kitchen: American, Tropical-Inspired

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 4 boneless pork chops about 1.5 lbs total
• ▢ Salt and pepper to taste
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ For the Pineapple Glaze:
• ▢ 1 can 20 oz / 1.25 lbs pineapple slices (reserve juice)
• ▢ ½ cup 0.25 lbs pineapple juice (from the can)
• ▢ ¼ cup 0.13 lbs brown sugar
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon apple cider vinegar or rice vinegar
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon cornstarch + 2 tablespoons water optional, for thickening
• ▢ Optional Garnish:
• ▢ Chopped green onions
• ▢ Red pepper flakes
• ▢ Toasted sesame seeds

Instructions

• Season & Sear the Pork Chops:
• Pat pork chops dry and season both sides with salt and pepper.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Sear the pork chops for 3–4 minutes per side, until golden brown and cooked through (internal temp: 145°F/63°C). Remove from skillet and set aside.
• Make the Pineapple Sauce:
• In the same skillet, add garlic and sauté for 30 seconds.
• Stir in pineapple juice, brown sugar, soy sauce, and vinegar.
• Let the sauce simmer for 3–4 minutes, allowing it to reduce slightly.
• If you’d like a thicker glaze, mix cornstarch with water and stir it in, simmering until thickened.
• Add Pineapple & Return Chops:
• Add pineapple slices to the skillet and cook for 1–2 minutes until lightly caramelized.
• Return pork chops to the skillet and spoon sauce over them. Simmer together for 2 minutes to soak up flavor.
• Serve:
• Plate pork chops with pineapple slices on top and drizzle with extra glaze.
• Garnish with green onions, sesame seeds, or a pinch of red pepper flakes if desired.