These easy Paleo and Whole30 Pineapple Pork Chops are a delicious Instant Pot/Pressure Cooker weeknight dinner! It’s made in under 30 minutes, then served with cauliflower rice and slices of lime. It’s super family-friendly (my kids are obsessed with it!) and absolutely delicious! And be sure you read the time-saving tips below!
Table of contents
💕 Why I love this recipe
One of the fun things about being a mom is getting to hear your kids scream “I’m hungry!” 223,975,328 times a day. Right? RIGHT?! Wrong. I tryyyyy my best… I really do, to plan our meals ahead of time. But life still seems to get in the way an awful lot.
Enter the one kitchen appliance I truly love and the one item I really think everyone should have, my trusty Instant Pot (affiliate).
Because we’re all busy people! And we’re living our real lives without a live-in housekeeper/babysitter/chef like Alice from The Brady Bunch. So occasionally we get stuck at work, or the kids get sick, or we just don’t want to spend hours making dinner.
These Pineapple Pork Chops were made in about 25 minutes flat with ingredients I pretty much always keep in my freezer and fridge anyhow. So even if I don’t plan too well, I can pull together a pretty fabulous dinner on the fly.
🔪 Step by step instructions
- Brown the pork chops on sauté mode.
- Add the other ingredients.
- Cover and cook. Once the pork chops are done, you remove them to allow them to rest.
- Then just make the gravy with the remaining liquid in the the Instant Pot.
- Serve and enjoy!
And these Pork Chops are BOMB in the flavor department. Seriously, they’re so easy and have soooo much flavor! The pineapple is just so bright against all the other rich, savory flavors. It’s a killer combo.
My husband and my kids loved them, and I did too… but the fact that they’re healthy, squeaky clean, and really easy? That’s kind of what I love most. I already put (in really BIG writing) “Pineapple Pork Chops” on next week’s meal plan!
🍍 Recipe ingredients
- Boneless pork chops
- Olive oil
- Diced pineapple, fresh or frozen. 2 cloves garlic
- Grated fresh ginger
- Coconut aminos
- Vegetable stock or water
- Arrowroot powder
- Salt and pepper
❓ What is arrowroot powder?
If you’d like to thicken sauces and soups when you’re avoiding corn starch and flour, I always recommend using arrowroot powder (affiliate). It’s a great alternative that’s Gluten Free, Whole30, and Paleo compliant.
I thickened the liquid in the Instant Pot with some arrowroot powder to make a bit of a sauce for the pork chops. How to do it, you ask?
How to make a gravy with arrowroot powder: 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 a perfect Whole30 gravy to serve over the pork chops and cauliflower rice (or make my coconut cauliflower rice fore extra oomph)!
⏰ Time-saving Tips
1. Use frozen pineapple (just make sure it doesn’t have added sugar).
It’s already cut and ready to go which is a gigantic time saver, plus it holds up even a little better than fresh pineapple in the Instant Pot. If you don’t have a bag in the freezer, you can pick some up at Walmart for $2.36, and the only ingredient is pineapple.
And here’s another friendly reminder to check those labels though, because fruit is one of those things that sometimes has sugar snuck into it.
2. Use frozen ginger.
👉 When you buy a big knob of frozen ginger, peel it, finely chop or grate it, and freeze it spread out flat inside a ziplock bag.
Then, as you need ginger, just break off however much you need. Most recipes call for just a little ginger at a time anyhow, so you might as well save yourself a trip to the grocery store and cut down on food waste, too!
3. Use the Instant Pot.
Honestly, I feel like I every time I write an Instant Pot post, I basically just end up writing a love letter to my Instant Pot. I’ll try not to go too fan-girl on you, but it’s the superhero of my kitchen! It’s the thing I wish I’d gotten for myself years ago, and it’s usually my favorite gift to give at engagement parties.
I truly believe it’ll save a few of those early-marriage fights about who needs to make dinner. Oh no, my husband and I never fought about that… ahem. Anyway.
It saves time, duh, but it also saves me the very real mental anguish that comes around dinnertime these days. Right around 5pm, when I’m tired from the day and my body says, “Order takeout,” but my brain says, “Cook something — takeout will make you feel like garbage.”
It’s made healthy cooking a whole lot more accessible for busy people. If you don’t have one, I really recommend it, but I got you either way! I’m also showing you how to make it in a skillet, dutch oven, or slow cooker.
🍳 Skillet, Dutch Oven, and Slow Cooker Adaptation
To cook on the Stove Top: Brown the pork chops in a large skillet or dutch oven over medium-high heat. Add all the ingredients, bring to a simmer, cover, and lower the heat. Cook for about 45 minutes. The extra time really helps tenderize the pork chops.
To cook in the Slow Cooker / Crock Pot: Brown the pork chops in a skillet over medium heat, about 2 minutes per side. Transfer the pork chops to the slow cooker and add all the ingredients. Cover and cook on low for 2.5-3 hours or until very tender.
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Instant Pot Pineapple Pork Chops (Whole30)
- 2 lbs boneless pork chops
- 2 tbsp olive oil
- 2 cups diced pineapple (I use frozen pineapple)
- 2 cloves garlic
- 1/2 tsp grated ginger
- 1 onion
- 1/4 cup coconut aminos
- 1/3 cup vegetable stock or water
- 2 tsp arrowroot powder
- salt and pepper to taste
- 1 lime sliced
- 7-8 sprigs fresh cilantro
- 4 cups cauliflower rice
Prepare the Vegetables
- Quarter the onion and chop the garlic cloves. Prepare cauliflower rice, if you’re planning to serve it with the dish.
Cook the Dish
- Pat the pork chops dry and season on both sides with salt and pepper.
- Turn the Instant Pot to Saute mode. Heat the olive oil until it's shimmering. Add the pork chops Brown the pork chops for about 3 minutes per side.
- Add the onion, garlic, frozen pineapple, ginger, stock, and coconut aminos.
- Cover and set to High Pressure for 12 minutes. If your pork chops are thin cut, set for 8 minutes).
- Vent using a Quick Pressure Release (turn the steam release knob and allow the pressure to release quickly). Just be careful of the steam! I prefer to do this outside or under a range hood set to high.
- Remove the pork chops and pineapples and set them aside.
Make the Gravy
- Make a slurry by whisking together the arrowroot powder and 1 to 2 Tbsp of liquid from the Instant pot in a small dish. Pour the slurry into the rest of the liquid in the Instant Pot, and whisk until it's combined. Turn the Instant Pot to Saute mode and simmer for about 5 minutes, stirring occasionally. Optionally, you can strain the gravy (I don't usually do this). Spoon a bit of the thickened liquid on top of the pork chops and cauliflower rice.
- Season to taste with salt and pepper and serve with cilantro, lime slices, and cauliflower rice.