Award-Winning Easy Pineapple Pork Chops — 30-Min Family Dinner Everyone Loves

Easy Pineapple Pork Chops combine juicy and tender pork chops with the sweet and sour flavors of pineapple, onion and garlic, and just a touch of honey for added sweetness. This quick pork skillet is the perfect quick weeknight meal.

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.

• Pork: I use 4 medium sized boneless pork chops, however you can use bone-in chops in this recipe too.
• Garlic: I always use fresh garlic which has the best flavor, but you can use garlic paste too.
• Onion: I suggest using a white or yellow onion for a real hit of onion flavor, but you could use red onion too which is a little milder or even some shallots.
• Pineapple: I use fresh pineapple, cut into cubes in this dish. However, you could also used canned pineapple as a quick substitute.
• Honey: I use honey to sweeten the sauce, maple syrup would be a good substitution as it’s an unrefined sugar too.
• Seasoning: Always use plenty of salt and black pepper when seasoning the chops, it will make all the difference to the finished dish.

Step 1: Cook the Chops: Start pork chops well with salt and pepper and garlic powder. Next heat a large skillet with oil on medium-high heat.

Step 2. Sear Pork: Place the pork chops into the hot large skillet and cook on one side for 4-5 minutes until golden.

Then push the pork chop to one side of the skillet to make space and flip the pork chops to cook the other side.

Step 3: Add the Pineapple: In a small bowl whisk together the pineapple juice and cornstarch. Add that to the skillet along with the butter. Slowly simmer until bubbling, stirring the whole time. Add the pineapple chunks into the sauce.

Step4. Finish the Dish: Finally decrease the heat to medium and add in the honey. Stir through the pineapple sauce and remove from the heat and set aside to rest for 5 minutes. Make sure not to overcook the pork chops so you have juicy pork chops!

Step 5. Serve the Pineapple Pork: Serve the pork and pineapple sauce with a side of white rice and garnish with some freshly chopped cilantro. You also could serve this with pineapple slices  on the side.

Ways to Modify These Hawaiian Pork Chops

• Sauce: The base sauce is flavorful, but you can customize it easily. Add 2–3 tablespoons of low-sodium soy sauce for a salty contrast to the pineapple. For extra sweetness, mix in a bit of brown sugar alongside the honey. For a spicy-sweet kick, stir in sriracha or chili garlic sauce (like Huy Fong). If you prefer a thinner sauce, add 2–3 tablespoons of pineapple juice, or more to taste.
• Fresh Herbs: Fresh herbs elevate the dish. Try chopped cilantro, parsley, or oregano.
• Spices: For added depth, sprinkle in cayenne, crushed red pepper, oregano, or Italian seasoning.
• Other Additions: Enhance flavor with freshly grated ginger and minced garlic. Add brightness and tenderizing acidity with a splash of orange or lime juice and zest.

• Temperature of Pork: Pork chops dry out and become tough when overcooked. Only cook the chops until they reach in internal temperature of 145F, this way you avoid chewy pork. Always rest the chops for 5 minutes after removing from the heat. This will allow the cooking juices to go back into the meat, resulting in tender, moist pork.
• Cut of Pork: I have used pork chops in this recipe, but you can swap the pork chops for pork tenderloin (pork filet) too. Don’t limit yourself to pork, as this recipe would work equally well with chicken thighs and chicken breast too.
• Vegetables: Add in extra veggies to the sauce, bell peppers, broccoli and carrot would all work in this dish.

• StorageOnce cooked, allow the pork to cool down. Store in the refrigerator in an airtight container for up to 3 days.
• To freeze: Allow the pork chops to cool down and place in an airtight container. Store in the freezer for up to 1 month. When ready to enjoy, remove from the freezer and defrost in the refrigerator. Then once defrosted return to the pan and heat gently over a medium heat, until the chops have warmed through and the sauce is hot.