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My Hawaiian pork chops are sweet, savory, colorful, and so easy! Pork chops simmer in a pineapple sauce with bell peppers, making the whole skillet irresistible. Serve it over white rice so you can catch every drop of that delicious sauce.
Why This Recipe Ends Up on Repeat
- Weeknight Friendly: Tender pork chops come together with simple ingredients and don’t leave you stuck in the kitchen all night.
- That Sauce Though! Sweet pineapple, savory flavor, and juicy pork chops all cook together into a sauce you’ll want to pour over everything on your plate.
- Feels Different: It’s a nice break from the usual chicken and pasta routine while still feeling comforting and family friendly.
A Reader’s Review
We loved this. I cut up some match sticks carrots and a red pepper, but it would have been great without them. I will make this on a regular basis.
Tammy
Hawaiian Pork Chop Ingredients
- For thicker pork chops: Buy a center cut pork loin and slice your own chops 1 to 1½ inches thick.
- If the sauce is too sweet: Reduce the brown sugar to ⅓ cup.
- Using bone in pork chops: Add 5 to 10 extra minutes of cook time until the pork reaches 145 degrees Fahrenheit internally.
- Using thin pork chops: Reduce the sear time to 2 minutes per side. Add them back to the skillet after the sauce has simmered with the veggies and pineapple for 5 minutes.
- Fresh pineapple works too: Just be sure to remove the core first.
- Swap the veggies: Try carrots, sweet potatoes, broccoli, or green beans instead of peppers and onions.
How to Make Hawaiian Pork Chops
If you’re craving a dinner that feels sunny and fun, these Hawaiian pork chops are the perfect place to start. Pair them with Hawaiian Mac Salad, Dole Pineapple Whips, and Hawaiian Rolls, and you’ll feel like you’re on a Hawaiian Vacation!
- Prep: Season the pork chops on both sides with salt and pepper.
- Sear: Heat a large 14-inch skillet over medium-high heat, then add the vegetable oil and the pork chops. Cook for 3 minutes, then flip and cook for an additional 3 minutes. Remove the pork chops to a plate and set aside.
- Make Sauce: Whisk the pineapple juice, brown sugar, soy sauce, cornstarch, and garlic together in a medium bowl.
- Reduce and Thicken Sauce: Add the sauce mixture to the skillet and bring to a simmer over medium heat. Cook for 5 minutes, until it begins to thicken.
- Finish Cooking: Add the Hawaiian pork chops back to the skillet, then nestle the pineapple slices, red bell pepper, green bell pepper, and red onion around them. Cook over medium heat for 10-12 minutes, until the internal temperature reaches 145°F and the sauce is thick enough to coat them.
Alternative Cooking Methods
- Slow Cooker
- Add all the ingredients to the slow cooker. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
- Grill: For this method, the sauce is cooked on the stovetop while the pork chops cook on the grill.
- Start Sauce: Cook the vegetables and sauce over medium heat for about 3 minutes, until the vegetables begin to soften.
- Grill Pork: Grill the pork chops over medium heat for about 4 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
- Simmer: Add the pineapple and continue simmering the sauce for about 10 minutes, until thickened.
- Finish: Baste the pork chops with sauce during the last minute of grilling or spoon the sauce over the top before serving.
Must Have Tools For This Recipe
- Large 15-inch Skillet: I prefer cast iron because it gives the pork chops a nice sear. (A deep 12-inch skillet will work, but a larger one is best)
- Meat Thermometer: Make sure you don’t overcook your pork so it stays tender.
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Season 1 ½-2 pounds thick-cut pork chops on both sides with ¾ teaspoon salt and ½ teaspoon ground black pepper.
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Heat a large 14-inch skillet over medium-high heat, then add 1 tablespoon vegetable oil and the pork chops. Cook for 3 minutes, then flip and cook for an additional 3 minutes. Remove the pork chops to a plate and set aside.
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Whisk 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup low-sodium soy sauce, 4 teaspoons cornstarch, and 2 teaspoons minced garlic together in a medium bowl.
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Add the sauce to the skillet and bring to a simmer over medium heat. Cook for 5 minutes, until it begins to thicken.
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Add the pork chops back to the skillet, then nestle 1 (15-ounce) can pineapple slices, 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, and ½ cup chopped red onion around the pork chops. Cook over medium heat for 10-12 minutes, until the internal temperature of the pork chops reaches 145 degrees Fahrenheit and the sauce becomes thick enough to coat them.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm in the microwave in 30 second intervals until heated through to 145 degrees Fahrenheit.
- Freezer: Freeze the uncooked pork chops and sauce together in a large freezer bag. Thaw overnight in the refrigerator, then cook as directed.
- Make Ahead: Prepare the sauce up to 2 days ahead and store it in an airtight container in the refrigerator. You can thicken it before storing or wait until cooking day.
Calories: 469kcalCarbohydrates: 52gProtein: 36gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 101mgSodium: 1140mgPotassium: 962mgFiber: 2gSugar: 45gVitamin A: 915IUVitamin C: 66mgCalcium: 69mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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