Hey there, busy mamas! If you are anything like me, the 5 o’clock dinner panic is a very real thing. You know the drill: the kids are hungry, homework is scattered all over the kitchen table, and you are staring into the fridge wondering how to turn a pack of pork chops into something magical that won’t result in a dinner table battle. Well, grab your aprons, because I have the perfect solution for you today!

Let me introduce you to my absolute favorite Hawaiian Pork Chops recipe. This isn’t just any pork chop recipe; it is a tropical vacation on a plate. We are talking about juicy, pan-seared pork chops bathed in a luscious, sticky sauce made from pineapple juice, soy sauce, ginger, and garlic. It is that perfect combination of sweet and savory that kids absolutely adore, and honestly, my husband can’t get enough of it either.

What I love most about this dish is how effortlessly it comes together. It feels like a fancy meal you’d order at a restaurant, but it is actually one of the easiest one-pan meals in my arsenal. Plus, it is incredibly budget-friendly! Whether you are feeding a crowd or just looking for something to spice up your Tuesday night rotation, these Hawaiian Pork Chops are a guaranteed winner. So, pour yourself a glass of wine (or iced tea!), and let’s get cooking!

History & Origins

You might be wondering, is this dish actually from Hawaii? Well, the history of “Hawaiian” style dishes in mainland America is a bit of a fun culinary journey. While pork is a staple in traditional Hawaiian cuisine—think Kalua Pork cooked in an underground oven (imu)—this specific style of pan-seared pork chop with a pineapple glaze is more of a fusion concept that became popular in American home cooking during the mid-20th century.

Following World War II, there was a massive boom in interest regarding Polynesian culture and flavors in the United States, often referred to as the “Tiki culture” era. Canned pineapple became a pantry staple, and home cooks started adding it to everything from hams to meatballs and, yes, pork chops. The combination of pork and fruit is a tale as old as time, but the specific pairing of pineapple and soy sauce nods to the heavy Asian influence in Hawaiian demographics and cuisine. Over the decades, this dish has evolved from a 1950s dinner party novelty into a beloved family comfort food that bridges the gap between sweet BBQ flavors and savory Asian stir-frys.

Why This Recipe Works

There is actually some really cool food science happening in this skillet! First and foremost, let’s talk about the pineapple. Pineapple contains an enzyme called bromelain. This enzyme is a natural meat tenderizer because it breaks down protein chains. When you cook the pork chops with pineapple juice and chunks, you aren’t just adding flavor; you are actively ensuring that the meat stays tender and juicy, avoiding that dreaded “dry pork chop” syndrome.

Secondly, this recipe relies on the classic balance of the five basic tastes. You have the salty umami from the soy sauce, the sweetness from the brown sugar and pineapple, the sour acidity from the ketchup and vinegar, and the aromatic bitterness and heat from the ginger and garlic. When these flavors reduce down in the pan, the sugars caramelize to create a glaze that clings to the meat rather than sliding right off. Searing the chops first creates the Maillard reaction (browning), which locks in flavor before they gently finish cooking in that glorious sauce.

Why You’ll Love This Recipe

• ✓Ready in under 30 minutes
• ✓One-pan cleanup
• ✓Kid-friendly sweet and savory flavor
• ✓Budget-friendly ingredients
• ✓High protein meal
• ✓Perfect for meal prep

Equipment You’ll Need

• ✓Large Skillet or Cast Iron Pan
• ✓Tongs
• ✓Measuring Cups and Spoons
• ✓Small Mixing Bowl
• ✓Whisk
• ✓Meat Thermometer

Ingredients

• ✓4 boneless or bone-in pork chops (about 1-inch thick)
• ✓1 tablespoon olive oil
• ✓Salt and black pepper to taste
• ✓1 can (20 oz) pineapple chunks (juice reserved)
• ✓1/3 cup soy sauce (low sodium preferred)
• ✓1/3 cup packed brown sugar
• ✓1/4 cup ketchup
• ✓2 cloves garlic, minced
• ✓1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)
• ✓1 tablespoon cornstarch
• ✓1 tablespoon apple cider vinegar
• ✓Green onions and sesame seeds for garnish

Instructions

1. Prep the Pork: Pat your pork chops dry with paper towels. This step is crucial for getting a good sear! Season both sides generously with salt and black pepper.
2. Make the Sauce Base: In a small mixing bowl, whisk together the reserved pineapple juice (you should have about 3/4 cup), soy sauce, brown sugar, ketchup, minced garlic, grated ginger, apple cider vinegar, and cornstarch until smooth. Set aside.
3. Sear the Chops: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for about 3-4 minutes per side until they develop a beautiful golden-brown crust. They don’t need to be fully cooked through yet.
4. Simmer: Reduce the heat to medium-low. Pour the sauce mixture over the pork chops and scatter the pineapple chunks around the pan.
5. Thicken and Finish: Let the sauce simmer for about 5-7 minutes. It will start to bubble and thicken into a glorious glaze. Turn the pork chops occasionally to coat them evenly in the sauce. Cook until the internal temperature of the pork reaches 145°F (63°C).
6. Rest and Serve: Remove the skillet from the heat. Let the chops rest in the pan for 3-5 minutes (this keeps them juicy!). Garnish with chopped green onions and a sprinkle of sesame seeds before serving over steamed rice.

Expert Cooking Tips

• ✓Don’t Overcook: Pork chops can dry out fast. Use a meat thermometer and pull them off the heat right at 145°F.
• ✓Room Temp Meat: Take your pork chops out of the fridge about 15 minutes before cooking. Cold meat hits a hot pan and seizes up, making it tough.
• ✓Sauce Thickness: If your sauce gets too thick, splash in a little water or chicken broth. If it’s too thin, let it boil for another minute.
• ✓Fresh vs. Canned: Canned pineapple works best here because you need the juice for the sauce, but fresh pineapple adds a great texture if you have extra juice on hand.

Substitutions and Variations

We all have those moments where we are missing one key ingredient, right? Don’t worry, I’ve got you covered!

• Pork: If you aren’t a fan of pork chops, this recipe works wonderfully with boneless skinless chicken thighs or even shrimp (just adjust cooking time!).
• Soy Sauce: For a gluten-free option, swap the soy sauce for Tamari or Coconut Aminos. It tastes just as delicious.
• Brown Sugar: You can use honey or maple syrup instead of brown sugar for a more natural sweetener, though the flavor profile will shift slightly.
• Ginger: If you don’t have fresh ginger, ground ginger works in a pinch. Use 1/4 teaspoon of ground for every teaspoon of fresh.

Common Mistakes to Avoid

The biggest mistake people make with pork chops is overcooking them. We grew up thinking pork had to be cooked until it was gray and dry like shoe leather to be safe, but that is old news! A little blush of pink in the center is perfectly safe and much more delicious. Another mistake is crowding the pan. If your skillet is too small, the chops will steam instead of sear. Cook in batches if you need to!

Serving Suggestions

This dish is begging for a bed of fluffy white rice or coconut rice to soak up all that extra sauce. For a healthier twist, cauliflower rice is a fantastic option. I also love serving this with a side of steamed broccoli, roasted green beans, or a crisp cucumber salad to cut through the sweetness of the glaze. If you want to go full tiki-theme, serve it with some Hawaiian sweet rolls on the side!

Storage and Reheating Tips

Leftovers? Yes, please! Store any leftover pork chops and pineapple in an airtight container in the refrigerator for up to 3-4 days. To reheat, I recommend using a skillet over low heat with a splash of water to loosen the sauce. You can microwave them, but be careful not to overheat or the pork will get rubbery. This meal is also freezer-friendly! You can freeze the cooked chops in the sauce for up to 3 months.

Frequently Asked Questions

Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops actually have more flavor and tend to stay juicier. Just keep in mind that they might take an extra minute or two per side to cook through near the bone.

Is this recipe spicy?

Not at all! It is primarily sweet and savory. The ginger adds a tiny bit of warmth, but no heat. If you want it spicy, try adding a pinch of red pepper flakes or a drizzle of Sriracha.

Can I make this in a slow cooker?

Yes, you can! Brown the chops first, then place them in the slow cooker. Pour the sauce ingredients over top (reduce the broth/liquid slightly as slow cookers create liquid). Cook on LOW for 4-5 hours. Add the cornstarch slurry in the last 30 minutes to thicken.

What if my sauce isn’t thickening?

Give it a little more time and heat. The cornstarch needs to reach a simmer to activate. If it’s still too thin, mix another teaspoon of cornstarch with cold water and stir it in.

Can I use fresh pineapple?

You sure can! Fresh pineapple is delicious. However, you will still need pineapple juice for the liquid base of the sauce, so you’ll need to buy a small bottle of juice separately.

Is this gluten-free?

As written, it contains soy sauce which has wheat. To make it gluten-free, simply use Tamari or a certified gluten-free soy sauce.

How do I know when the pork is done without a thermometer?

While a thermometer is best, you can press on the meat. It should feel firm but springy, like the palm of your hand. If it feels rock hard, it’s overdone. The juices should also run clear.

Can I prep this ahead of time?

Yes! You can mix the sauce ingredients in a jar and store them in the fridge up to 3 days in advance. You can also marinate the pork in half the sauce for a few hours before cooking for extra flavor.

Conclusion

And there you have it, friends! A delicious, restaurant-quality meal that you can whip up in your pajamas on a Tuesday night. I really hope these Hawaiian Pork Chops become a regular on your family menu just like they are on mine. The combination of that sticky, sweet glaze and the tender pork is just pure comfort food heaven.

If you make this recipe, please, please snap a picture and tag me on Instagram or Pinterest! I absolutely love seeing your creations and hearing how your family liked it. Don’t forget to pin this recipe to your “Easy Weeknight Dinners” board so you can find it whenever the craving strikes. Happy cooking, mamas!