Easy Pineapple Pork Chops Recipe

There’s something about that sweet, tangy pineapple sauce bubbling around a juicy pork chop that just feels like a win. It’s the kind of dinner that promises comfort and flavor, without demanding hours of your time. Honestly, it’s a classic combo for a very good reason.

It’s one of those meals my family asks for again and again, especially on busy weeknights. The best part? You’re really only about twenty minutes away from sitting down to eat. So, let’s make a skillet meal that feels special but couldn’t be simpler to pull together.

Why This Recipe Works So Well

This dish succeeds because it balances straightforward cooking with big, vibrant flavor. You start with a quick sear to build a golden, tasty foundation right in the pan. That step is non-negotiable—it’s where the magic begins.

Then, you create the sauce in the same skillet, using all those delicious browned bits left behind. The pineapple juice and honey create a beautiful sweet-sour glaze, while the fresh chunks of fruit add little bursts of sunshine in every bite. It all comes together in one pan, which means flavor and easy cleanup.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Each ingredient plays a specific role in building those wonderful layers of flavor we’re after.

• Boneless Pork Chops: The star of the show. Medium thickness cooks evenly and stays juicy.
• Sea Salt & Black Pepper: Essential for seasoning the meat properly and enhancing every other flavor.
• Garlic Powder: Adds an instant, aromatic base note to the chops themselves.
• Olive Oil & Butter: The oil is for high-heat searing, while the butter finishes the sauce with rich depth.
• Fresh Garlic & White Onion: These aromatic powerhouses form the flavorful foundation for the entire sauce.
• Pineapple Juice & Cornstarch: The juice is the sauce’s sweet-tart soul, and cornstarch thickens it to a luscious glaze.
• Fresh Pineapple Cubes: They provide texture and bright, fresh fruit flavor that canned often loses.
• Honey: A natural sweetener that mellows the pineapple’s acidity and helps the sauce cling beautifully.
• Cilantro & Green Onions: Fresh garnishes that add a final pop of color and a crisp, herbal note.

How to make Easy Pineapple Pork Chops?

Step 1- Season and Preheat

First, pat your pork chops dry with a paper towel—this helps them sear, not steam. Generously season both sides with salt, pepper, and the garlic powder. While you do that, let a large skillet get nice and hot over medium-high heat with the olive oil.

You want to hear a gentle sizzle when the meat hits the pan. That sound is the start of something delicious.

Step 2- Sear the Aromatics and Chops

Add the sliced onion and crushed garlic to the hot oil, giving them just a minute or two to become fragrant. Then, push them to the side and add your pork chops directly into the space you’ve made. Let them cook, undisturbed, for a good 4 to 5 minutes.

You’re looking for a deep golden-brown crust. Don’t peek too early, trust the process. Then, flip each chop to sear the other side.

Step 3- Create the Sauce Base

In a small bowl, whisk the cornstarch into the pineapple juice until it’s completely smooth. This little slurry is what will transform runny juice into a glossy sauce. Pour this mixture into the skillet, and add the teaspoon of butter.

It will start to bubble and thicken almost immediately. Stir everything gently, scraping up any tasty bits from the bottom of the pan.

Step 4- Simmer and Combine

Now, stir in all those fresh pineapple cubes. Let the chops simmer right in the sauce for about 3 to 5 minutes. This is where everything melds together, and the pork finishes cooking through.

The goal is an internal temperature of 145°F. A quick-read thermometer is your best friend here, it guarantees perfectly juicy, never-dry pork.

Step 5- Finish and Rest

Reduce the heat to medium and drizzle in the honey, stirring it through the shimmering sauce. Take the skillet off the heat right away. This next part is crucial—let it rest, just as it is, for a full five minutes.

Those minutes allow the meat to reabsorb its juices, and the flavors settle into harmony. Then, garnish and serve it up.

Choosing and Prepping Your Pineapple

Using fresh pineapple truly elevates this dish, but I know it can be intimidating. Look for a fruit that smells sweet at the base and yields slightly to gentle pressure. A ripe pineapple doesn’t need to be bright green, golden yellow hues are a good sign.

To prep it, slice off the crown and base, stand it upright, and carefully slice away the skin. Cut the fruit into rounds, remove the tough core, and then cube. The extra effort is worth the vibrant, non-metallic taste. Of course, canned pineapple chunks in juice will work in a pinch, just drain and use the liquid from the can for your sauce.

Tips

• Don’t Crowd the Pan: If your skillet is small, sear the chops in two batches. Overcrowding steams them and you’ll lose that beautiful sear.
• Let the Sauce Thicken: After adding the cornstarch slurry, let it bubble for a minute before adding the honey. This activates the thickener fully.
• Rest the Meat: I know it’s tempting to dig in, but resting the chops after cooking is the secret to tenderness. It makes all the difference.
• Fresh Garlic is Key: For the sauce, please use fresh cloves. That punch of real garlic is irreplaceable here.

Simple Swaps and Creative Variations

This recipe is wonderfully adaptable. If you want a savory twist, add a couple tablespoons of low-sodium soy sauce to the sauce as it simmers. For a bit of heat, a teaspoon of sriracha or a pinch of red pepper flakes works beautifully.

You can also swap the protein entirely. Chicken breasts or thighs are fantastic here, just adjust the cooking time accordingly. And don’t hesitate to toss in some veggies—thinly sliced bell peppers or broccoli florets added with the pineapple cook perfectly.

Storing and Reheating Your Meal

Any leftovers will keep beautifully in the fridge for up to three days. Store the chops and sauce together in an airtight container to let the flavors continue mingling. You can also freeze the cooled dish for up to a month.

To reheat, thaw overnight in the refrigerator if frozen. Then, warm it gently in a covered skillet over medium-low heat, adding a tiny splash of water or broth to loosen the sauce. Avoid the microwave, it can overcook the pork and make the sauce separate.

So, there you have it. A dinner that’s deceptively easy, endlessly tasty, and sure to become a regular in your rotation. Give it a try tonight, and watch everyone come back for seconds. Happy cooking!

Print Recipe

Easy Pineapple Pork Chops Recipe

Author: Kelsey Perez Cooking Method: Frying, Sauteing Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 5 mins Cook Time 15 mins Rest Time 5 mins Total Time 25 mins

Servings: 4 Estimated Cost: $ 12 Calories: 320

Best Season: Spring, Summer, Fall, Winter

Description

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 weeknight meal that’s ready in under 30 minutes!

ingredients

Servings

• 4 pork chops (boneless, medium size)
• ¹⁄₂ teaspoon sea salt (to season)
• ¹⁄₈ teaspoon ground black pepper (to season)
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 teaspoon butter (unsalted)
• 4 garlic cloves (peeled and crushed)
• 1 small white onion (peeled and sliced)
• ¹⁄₄ cup pineapple juice
• 3 tablespoons cornstarch
• 1 ¹⁄₂ cups pineapple (cut in cubes (fresh or canned))
• 2 tablespoons honey
• Fresh cilantro and green onions (for garnish)
• Rice or quinoa (for serving)

Instructions

1. Season pork chops with sea salt, black pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced onion and crushed garlic; sauté for 2 minutes until fragrant.
3. Place seasoned pork chops into the skillet and cook for 4–5 minutes per side, or until golden brown and internal temperature reaches 145°F (63°C). Push chops to one side when flipping to make room for sauce.
4. In a small bowl, whisk together pineapple juice and cornstarch until smooth. Pour into the skillet along with butter. Simmer while stirring until thickened and bubbling.
5. Add pineapple cubes to the skillet and stir to coat in sauce. Cook for another 2–3 minutes until heated through.
6. Reduce heat to medium. Stir in honey until fully incorporated into the sauce.
7. Remove from heat and let rest for 5 minutes to allow juices to redistribute.
8. Serve over rice or quinoa, garnished with fresh cilantro and green onions. Optional: add extra pineapple slices on the side.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 85mgmg29%

Sodium 420mgmg18%

Potassium 520mgmg15%

Total Carbohydrate 24gg8%

Dietary Fiber 1gg4%

Sugars 18gg

Protein 28gg57%

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Calcium 2% mg

Iron 8% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don’t overcook: Remove pork chops once they reach 145°F to keep them juicy and slightly pink.
• Substitutions: Use maple syrup instead of honey, or canned pineapple if fresh isn’t available.
• Add-ins: Toss in bell peppers, broccoli, or carrots for extra veggies.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Keywords: pineapple pork chops, easy pork chop recipe, skillet pork chops, Hawaiian pork chops, quick dinner ideas