These pineapple pork chops are tender, juicy, and coated in a glossy sweet-and-savory sauce that tastes like a tropical vacation on a weeknight. I first made this dish on a rainy Tuesday when I needed something quick but exciting, and the smell of caramelized pineapple and garlic filled my kitchen in minutes. If you're craving bold flavor without the fuss, this skillet recipe comes together in about 20 minutes with ingredients you probably already have.
The sweet pineapple pairs beautifully with savory pork, kind of like how creamy gochujang pasta (Best Gochujang Pasta Recipe | Creamy & Spicy in 20 Minutes) balances heat and richness, or how peppercorn sauce (Easy Peppercorn Sauce Recipe | Ready in 20 Minutes) turns simple proteins into something special.
Why You'll Love This Pineapple Pork Chops
This pineapple pork chop recipe delivers restaurant-quality flavor with almost zero effort. The Pineapple Pork Chops stays incredibly tender, the sauce is sticky and bright, and cleanup is a breeze since everything happens in one skillet. You don't need fancy ingredients or tricky techniques. Just season, sear, simmer, and serve. It's the kind of dinner that makes you look like you spent hours in the kitchen when you really spent 20 minutes scrolling through your phone while the pork cooked.
Jump to:
Pineapple Pork Chops Ingredients
See Pineapple Pork Chops card below this post for ingredient quantities.
See recipe card below this post for ingredient quantities
- Pork chops, boneless: The star of the dish. Boneless chops cook quickly and stay tender when you don't overcook them. Medium-sized chops work best for even cooking.
- Sea salt: Enhances the natural flavor of the pork and balances the sweetness of the pineapple.
- Ground black pepper: Adds a gentle warmth and depth without overpowering the tropical notes.
- Garlic powder: Provides a savory base that complements the fresh garlic in the sauce.
- Olive oil: Helps sear the pork and prevents sticking. It also carries the flavors of the garlic and onion.
- Butter, unsalted: Adds richness to the sauce and helps create that glossy, restaurant-style finish.
- Garlic cloves, peeled and crushed: Fresh garlic brings aromatic depth and a little sharpness that mellows as it cooks.
- White onion, peeled and sliced: Adds sweetness and texture to the sauce. The onion softens and caramelizes slightly in the pan.
- Pineapple juice: The key to the sauce. It tenderizes the pork, adds fruity sweetness, and helps create the glaze when combined with cornstarch.
- Cornstarch: Thickens the sauce so it coats the pork beautifully instead of running off. Mix it with the pineapple juice before adding to avoid lumps.
- Pineapple, cut in cubes: Fresh pineapple chunks add bursts of sweetness and a little texture. Canned works too if that's what you have.
- Honey: Deepens the glaze with warm, floral sweetness and helps the sauce caramelize slightly.
- Fresh cilantro and green onions, for garnish: Brightens the dish with a pop of color and freshness. Totally optional but highly recommended.
- Rice or quinoa: Serves as a simple base to soak up all that delicious pineapple sauce.
How To Make Pineapple Pork Chops
Follow these simple steps to make perfectly tender skillet pineapple pork chops with a glossy, flavorful glaze.
Season the pork: Season the pork chops evenly on both sides with sea salt, black pepper, and garlic powder. This builds flavor from the start.
Sauté aromatics: Heat a large skillet over medium-high heat and add the olive oil. Toss in the sliced onion and crushed garlic, then sauté for about 2 minutes until fragrant and softened.
Sear the pork: Place the seasoned pork chops into the skillet with the onions. Cook on one side for 4 to 5 minutes until golden and slightly crispy at the edges. Push the pork chops to one side of the pan, then flip them to cook the other side.
Make the sauce: In a small bowl, whisk together the pineapple juice and cornstarch until smooth. Pour the mixture into the skillet along with the butter. Let it simmer slowly, stirring continuously, until the sauce starts to bubble and thicken. Add the pineapple chunks and stir gently.
Coat and cook: Spoon the pineapple sauce over the pork chops to coat them completely. Continue cooking for 3 to 5 minutes, spooning sauce over the meat occasionally, until the pork reaches an internal temperature of 145°F.
Finish with honey: Reduce the heat to medium, then stir the honey into the sauce. Let it melt and blend through the pineapple glaze. Remove the skillet from the heat and let the pork chops rest for 5 minutes before serving.
Equipment For Pineapple Pork Chops
- Large skillet: Essential for searing the pork and building the sauce in one pan.
- Small mixing bowl: For whisking the pineapple juice and cornstarch together smoothly.
- Whisk: Helps break up any cornstarch clumps so your sauce stays silky.
- Tongs or spatula: Makes flipping the pork chops easy without tearing the crust.
- Measuring spoons and cups: Keeps your seasoning and sauce ingredients accurate.
Substitutions and Variations
This pineapple pork chop recipe is flexible and forgiving.
- Bone-in pork chops: Use them if that's what you have, but add 5 to 7 minutes to the cooking time.
- Brown sugar instead of honey: Swap in 2 tablespoons of brown sugar for a deeper molasses flavor.
- Canned pineapple: Totally fine. Use pineapple chunks packed in juice, not syrup, and use the juice from the can.
- Coconut aminos or soy sauce: Add a teaspoon for a savory umami boost that complements the sweetness.
- Gluten-free: Use arrowroot powder or tapioca starch instead of cornstarch.
- Air fryer pineapple pork chops: Season and air fry the pork at 400°F for 10 to 12 minutes, then make the sauce separately on the stovetop and pour it over Healthy Chicken Pillows Recipe | Ready in 30 Minutes.
Storage and Reheating Tips
Refrigerator: Let the Pineapple Pork Chops cool completely, then store them in an airtight container with the sauce for up to 3 days. The flavors actually get even better the next day.
Freezer: Cool fully and freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a skillet over low heat with a splash of water or pineapple juice to loosen the sauce. You can also microwave in 30-second intervals, stirring between each round.
Serving Suggestions
These honey pineapple pork chops pair beautifully with simple, comforting sides.
Serve over a bed of fluffy white rice or quinoa to soak up all that glossy pineapple glaze. Steamed broccoli or snap peas add a crisp, fresh contrast to the sweet sauce. For something heartier, try roasted sweet potatoes or coconut rice. A sprinkle of sesame seeds and freshly chopped cilantro on top makes the whole plate look like it came from a restaurant.to freezing for X days/weeks/months.
Expert Tips
- Don't skip the resting time. Letting the Pineapple Pork Chops sit for 5 minutes after cooking keeps all the juices inside instead of running out onto the plate.
- Use a meat thermometer. Pork is safe at 145°F and stays juicy. Anything higher and it starts to dry out.
- Whisk the cornstarch thoroughly. Clumps won't dissolve once they hit the hot pan, so make sure your slurry is smooth before pouring.
- Medium-high heat for the sear, medium for the sauce. This prevents the honey and pineapple from burning while the sauce thickens.
- Fresh pineapple tastes brighter. If you have the time, use fresh instead of canned for a more vibrant tropical flavor.
FAQ
How long to marinate pork in pineapple juice?
You can marinate boneless Pineapple Pork Chops in pineapple juice for 30 minutes to 2 hours. Any longer and the acid starts to break down the meat too much, making it mushy. For this recipe, we skip the marinating and build flavor through seasoning and the sauce instead.
Can you have pineapple with pork chops?
Absolutely. Pineapple Pork Chops are a classic pairing. The sweetness of the fruit balances the savory richness of the meat, and the acidity helps tenderize it. It's why Hawaiian pineapple pork chops are so popular.
Does pineapple juice break down pork?
Yes, Pineapple Pork Chops contains an enzyme called bromelain that tenderizes meat. It works quickly, so don't marinate for more than a couple of hours or the texture can get too soft. In this recipe, the pineapple juice is added during cooking, so it adds flavor and moisture without over-tenderizing.
What to serve with pineapple pork chops?
White rice, quinoa, roasted vegetables, coconut rice, steamed broccoli, or a simple green salad all work beautifully. You want something mild that lets the tropical pork chop flavors shine. My family loves it with jasmine rice and a side of sautéed green beans.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pineapple Pork Chops
Pineapple Pork Chops
Ingredients
- 6 boneless pork chops medium thickness, trimmed if needed
- ¾ teaspoon sea salt fine-grain, divided for seasoning
- ¼ teaspoon ground black pepper freshly cracked for best flavor
- 1 ½ teaspoons garlic powder evenly coating the pork
- 1 ½ tablespoons olive oil for skillet searing
- 1 ½ teaspoons unsalted butter adds richness to the sauce
- 6 garlic cloves peeled and gently crushed
- 1 medium white onion sliced into thin half-moons
- ⅜ cup pineapple juice unsweetened preferred
- 4 tablespoons cornstarch for thickening the sauce
- 2 ¼ cups fresh pineapple chunks bite-sized pieces
- 3 tablespoons honey mild-flavored, adjustable to taste
- Fresh cilantro finely chopped for garnish
- Green onions thinly sliced for topping
- Cooked rice or quinoa optional serving base
Instructions
- Season the pork chops evenly with salt, black pepper, and garlic powder, then warm a large skillet over medium-high heat with the olive oil.
- Add the sliced onion and crushed garlic to the hot skillet and sauté until fragrant and slightly softened, about two minutes.
- Lay the pork chops into the skillet with the onions and sear the first side until golden brown, about four to five minutes.
- Slide the pork chops aside, flip them, and allow the second side to cook while maintaining space in the pan.
- Whisk the pineapple juice and cornstarch together in a small bowl until smooth, then pour it into the skillet along with the butter, stirring constantly as it simmers and thickens.
- Fold the pineapple chunks into the bubbling sauce and gently stir to distribute evenly.
- Spoon the sauce over the pork chops and let them cook in the glaze until the pork reaches an internal temperature of 145°F, about three to five minutes.
- Reduce the heat to medium, drizzle in the honey, and stir until fully blended, then remove the skillet from heat and let the pork rest briefly.
- Serve the pork chops over rice or quinoa, garnishing with fresh cilantro and green onions before plating.
Leave a Reply