Pineapple Pork Chops
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This sweet and tangy Pineapple Pork Chops recipe combines fresh pineapple with savory aromatics to create a delicious, family-friendly weeknight dinner. A reader favorite, it’s ready in just about 30 minutes!
Pineapple Pork Chops recipe
These easy Pineapple Pork Chops are ready in about 30 minutes with staple ingredients I pretty much always keep in my freezer and fridge!
The chops are first seasoned and seared until golden brown. Then they’re cooked with bright, tangy pineapple, onions, garlic, ginger, coconut aminos, and broth, and served with slices of fresh lime. The searing locks in the juices, while the combination of pork and pineapple is a match made in heaven
Making Instant Pot pork chops is one of my favorite ways to guarantee a juicy, tender result, as pressure cooking creates a melt-in-your-mouth texture. Once the pork chops are done, the cooking liquid is reduced and thickened into a mouthwatering sweet and sour sauce to serve over the pork.
Plus, the flavor is simply AMAZING. They’re deliciously sweet, but balanced beautifully by the savory ingredients, creating an irresistible meal my kids can’t get enough of! It’s a winning combo that’s sure to become a regular in your meal plan.
Why Pineapple Pork Chops Are Worth Making
- Dinner is ready in about 30 minutes! Always a win in my house.
- You only need a few staple ingredients that are easy to stash in your freezer and fridge.
- The sweet-and-savory flavor is delightful — and kid-friendly, too!
Ingredients
You can shop for the super simple Pineapple Pork Chop ingredients at your local grocery store — if you don’t already have them on hand! I love to keep these ingredients in my pantry, fridge and freezer — we love this recipe so much, so it’s always ready to go! Here’s what you’ll need to make the recipe:
- Boneless pork chops: I prefer using boneless pork chops in this recipe because it ensures the pork will reach an internal temperature of 145°F (63°C) in the time it takes the remaining ingredients to cook.
- Olive oil: You can also use a neutral oil like avocado oil.
- Diced pineapple: You can use fresh or frozen pineapple interchangeably. Frozen pineapple does not need to be defrosted. You can also use canned pineapple packed in water or 100% juice. Just add the pineapple and not the pineapple juice.
- Garlic: If you don’t have fresh garlic on hand, you can also use minced, jarred garlic. About ½ teaspoon equals one clove.
- Ginger: The best method for peeling ginger is to use the edge of a spoon! (I keep frozen ginger on hand for occasions like this!)
- Onion: I recommend using a yellow onion for this recipe. Red onions can alter the dish’s color.
- Coconut aminos: Coconut aminos are similar to soy sauce in flavor, but with a slightly sweeter taste. The saltiness can vary between brands, so I recommend starting with a little and adding more to taste.
- Vegetable stock or water: Use my homemade vegetable stock or your favorite store-bought brand.
- Arrowroot powder: If you’re looking to thicken sauces and soups when you’re avoiding cornstarch and flour, I always recommend using arrowroot powder. It’s a great alternative that’s gluten free, Whole30, and Paleo-compliant.
- Salt and pepper: The amount of salt and black pepper will vary based on your personal taste. You can always add more once the dish has finished cooking. I like to use freshly ground pepper for the best flavor!
Substitutions and Variations
Stovetop: Brown the pork chops in a large skillet or Dutch oven over medium-high heat. Combine the pineapple, garlic, ginger, onion, coconut aminos, vegetable stock, arrowroot powder slurry, and salt and pepper. Bring to a simmer, then cook, covered, for 45 minutes.
Slow Cooker: Brown the pork chops in a skillet over medium-high heat, about 2 minutes per side. Transfer the pork chops to the slow cooker and add all of the remaining ingredients. Cover and cook on high for 3-4 hours or on low for 6-8 hours or until very tender.
Different Cut of Pork: Try using a different cut of pork in this recipe, like Boston butt or pork tenderloin! Just keep in mind that larger cuts of pork will take longer to cook through and become tender.
How to Make Pineapple Pork Chops
- Brown the pork chops on both sides using Sauté mode.
- Add the remaining ingredients — olive oil, diced pineapple (fresh or frozen), garlic, grated ginger, onion, coconut aminos, vegetable stock or water, arrowroot powder, salt and pepper — to the inner pot.
Using a fresh pineapple? Make sure you cut it properly so you can savor every last bit of this juicy fruit!
- Cover and cook. Once the pork chops are done, let the pressure naturally release for at least 15 minutes to help keep them tender and juicy. Remove them to allow them to rest.
- Set the Instant Pot to Sauté mode. Thicken the liquid to make a gravy using arrowroot powder slurry. Serve and enjoy!
Tips for Success
This incredible pineapple pork chops is oh-so-delicious. To make it extra successful, here are a few solid tips:
- Use an instant-read thermometer. The best way to tell if your pork chops have reached the correct temperature is to use an instant-read thermometer. This thermometer {LINK} is my favorite!
- Don't skip the arrowroot powder. Arrowroot powder is what helps thicken the cooking liquid into a sauce consistency. Make a slurry by whisking together 2 teaspoons of arrowroot and 1-2 tablespoons of hot water or broth in a small bowl. Then whisk that slurry into the Instant Pot liquid and stir, simmering, until slightly thickened. You’ll end up with the perfect sauce!
- Sear the pork for better flavor. Searing the pork chops on both sides before pressure cooking helps develop a caramelized crust that enhances the flavor of the dish. This step makes all the difference!
FAQ
Let the leftovers cool completely. Then, place the pork chops and pineapple sauce in an airtight container. Store in the fridge for 3-5 days.
Feel free to use pineapple chunks or pineapple tidbits in this recipe instead. You may use canned pineapple, just be sure to drain it. (But keep in mind sometimes there are added sugars in the juice.)
Pork chops reach an internal temperature of 145°F when they’re done. If a reliable instant-read thermometer shows you this reading, they’re ready to remove from the pot. If the pork is slightly pink, this is normal at this temperature. If you prefer your pork more well-done, you can cook it to 165°F.
What to Serve with Pineapple Pork Chops
I love to serve these juicy pork chops with cauliflower rice, or my coconut cauliflower rice for extra flavor! They're excellent with Instant Pot jasmine rice or broccoli rice, too.
Looking for a refreshing, tropical drink for your meal? Try this watermelon mocktail!
More Pork Recipes
Making this recipe? I'd love to hear about your experience making it.
Please leave a comment below or tag me on Instagram @cookathomemom!
Pineapple Pork Chops
Ingredients
- 2 pounds boneless pork chops about 4 pork chops
- 2 tablespoons olive oil
- 2 cups diced pineapple fresh or frozen.
- 2 cloves garlic
- ½ teaspoons grated ginger
- 1 onion
- ⅛ to ¼ cup coconut aminos
- 1/3 cup vegetable stock or water
- 2 teaspoons arrowroot powder
- salt and pepper to taste
Serve with:
- 1 lime sliced
- 7-8 sprigs fresh cilantro
- 4 cups cauliflower rice cooked
Video
Instructions
- Quarter the onion and chop the garlic cloves.
- Pat the pork chops dry and season on both sides with salt and pepper.
- Turn the Instant Pot to Sauté mode. Heat the olive oil until it's shimmering. Add the pork chops. Brown for about 3 minutes per side.
- Add the onion, garlic, pineapple, ginger, coconut aminos, and vegetable stock.
- Cover and set to High Pressure for 12 minutes. If your pork chops are thinly sliced, set for 8 minutes.
- Allow for a Natural Pressure Release for 15 minutes, then carefully turn the steam release knob to release any remaining pressure.
- Remove the pork chops and pineapples with a slotted spoon and set them aside to rest.
- Make a slurry by whisking together the arrowroot powder and 1-2 tablespoons of liquid from the Instant Pot in a small dish.
- Pour the slurry into the Instant Pot, and whisk until it's combined. Turn the Instant Pot to Sauté mode and simmer for about 5 minutes, stirring occasionally.
- Optionally, you can strain the gravy through a fine mesh strainer. Spoon a bit of the thickened liquid on top of the pork chops and cauliflower rice.
- Top the pork chops with pineapple sauce and serve with cilantro, lime slices and cauliflower rice, if using.
