If you’re after a meal that’s both comforting and just a bit special, you’re going to love these pineapple pork chops. Sweet and savory always had a place at our family table growing up. Even today, I can’t help smiling at that mix of juicy pork and caramelized pineapple. This is one of those dishes my family actually asks for by name. I think you’ll see why once you try it.
It’s a great way to switch up the usual pork routine, and the best part is it’s weeknight-friendly. I make it in under half an hour—even with all the chaos of homework at the dining table and last-minute errands.
Why I Love This Recipe
There’s just something cozy about this meal. The sauce has that balance of sweet pineapple and savory soy with a bit of honey to round it out. It’s the kind of dish that feels a little fancy but is simple enough to make when you’re tired on a Tuesday.
I’ve served this for just the four of us on busy nights and even made it when we had friends over. Everyone’s always surprised at how quick it is.
And to be honest, it’s a nice way to use up that can of pineapple that’s been sitting in the pantry, waiting for its big moment.
What You’ll Need
Here’s a peek at what I usually grab to make these pork chops. Nothing complicated—just good, familiar ingredients:
- Boneless pork chops: I like to get them about an inch thick so they stay juicy. Bone-in works, too—just adjust the cooking time.
- Olive oil: That’s my go-to, but you can use whatever you have. Vegetable oil works fine.
- Unsweetened pineapple tidbits: I often use canned for ease, but fresh pineapple is incredible if you have it.
- Honey: A natural sweetener that thickens the sauce. Maple syrup can work too if that’s what you have on hand.
- Soy sauce: Brings all the savory depth.
- Fresh garlic: Don’t skip it. That hit of real garlic really sets the sauce apart.
- Spices: Garlic powder, onion powder, salt, and pepper—just pantry basics for building flavor on the pork itself.
- Cilantro: Totally optional, but I love the bright finish it gives.
My Go-To Method for Cooking It
I’ve made this so many times that it’s second nature now. Here’s how I do it:
- Season the pork chops well with the spices. This step makes such a difference—don’t be shy with the salt and pepper.
- Sear them in a hot pan with a splash of oil. Let them get that golden crust. It’s tempting to move them around too soon—just let them sit so they brown nicely.
- Mix up the sauce while they sear: pineapple tidbits, honey, soy sauce, and minced garlic. I usually just stir it in a measuring cup.
- Pour the sauce over the chops once they’re seared. Let everything simmer gently until the pork is cooked through and the sauce reduces a little.
That’s it. Dinner’s ready before you know it.
Ways to Change It Up
Cooking at home is all about using what you have and making it your own. Here are a few variations I love:
- Cut the pork into bite-sized pieces before cooking so it cooks even faster and soaks up more sauce.
- Fresh pineapple makes this dish really shine. Add a bit of the juice too for extra sweetness.
- Throw in vegetables: Bell peppers, red onion, or even broccoli work great. Just sauté them before adding the sauce so they stay crisp-tender.
This recipe is forgiving, which is why I love it for busy nights.
My Favorite Sides for This Dish
This dish practically asks for rice to soak up the sauce. I make plain basmati rice most often, but here are some other ideas from my own table:
- Steamed jasmine rice or brown rice.
- Cauliflower rice for something lighter—I sometimes make that when I’m trying to keep things low-carb.
- Stir-fried vegetables with garlic and a splash of soy sauce.
- Roasted broccoli or green beans for something easy.
- If I’m feeling like going all-in on the pineapple theme, I’ve even served it with homemade pineapple fried rice.
Basically, anything that loves a bit of sweet-savory sauce will work.
Keeping Leftovers Tasty
If you have any leftovers, don’t toss them—this reheats really well.
- Storage: Let the pork cool, then store it in an airtight container in the fridge. It’ll keep for about 3-4 days.
- Freezing: I’ve frozen leftovers before in a pinch. They’ll be good for around 3 months. Just let them thaw overnight in the fridge before reheating.
- Reheating: I usually warm them in a skillet over medium heat so the sauce comes back to life without drying the pork out.
Honestly, I sometimes think the flavors get even better the next day.
Pineapple Pork Chops
There’s nothing quite like the sizzle of pork chops meeting a hot skillet—unless, of course, it's the moment those chops simmer gently in a sticky-sweet pineapple glaze.
Ingredients
- 4 boneless pork chops
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon neutral cooking oil
- 3 cloves garlic, finely minced
- 14 oz can unsweetened pineapple tidbits (including juice)
- 2 tablespoons soy sauce (or coconut aminos, if preferred)
- 2 tablespoons honey
- Fresh minced cilantro, for garnish
Instructions
- Prep the pork: Start by patting your pork chops dry, then rub both sides with garlic powder, onion powder, salt, and pepper.
- Sear to perfection: Heat the cooking oil in a large non-stick skillet over medium-high heat. Once the pan is hot, place the pork chops in and sear until golden brown on one side—this takes about 4–5 minutes.
- Mix the glaze: While the chops are browning, stir together the pineapple tidbits with their juice, honey, soy sauce, and minced garlic in a bowl.
- Simmer with flavor: Flip the pork chops over and pour the pineapple mixture right into the pan. Let everything simmer together for another 10 minutes, or until the pork is cooked through (145°F internal temperature) and the sauce thickens into a glossy glaze. If it reduces too much, just add a splash of water.
- Serve it up: Plate the chops with a generous spoonful of that luscious pineapple sauce and a sprinkle of fresh cilantro on top for a burst of brightness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 439Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 103mgSodium 823mgCarbohydrates 24gFiber 2gSugar 19gProtein 38g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Extra Thoughts
Cooking for family isn’t always glamorous, but meals like this remind me why I love it. I’ve made this recipe when I was short on time, when the kids were cranky, or when I just wanted something a little different without spending hours in the kitchen.
It’s simple, reliable, and a little bit special—all the things I want dinner to be.
If you give it a try, I hope it earns a spot in your own rotation the way it has in mine. Let me know how you make it your own!
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