Pineapple Pork Chops
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Make this delicious family-friendly dinner of pineapple pork chops in your pressure cooker. This reader favorite recipe is ready in a little over 30 minutes!
Pressure cooking is one of my favorite ways to fix dinner, especially when it comes to cooking any type of meat. It’s so much quicker than roasting in the oven or in a Dutch oven on the stove top.
When you make pineapple pork chops in an Instant Pot, the flavor is simply AMAZING. All of the seasonings are infused inside of the pork!
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.
Even factoring in the pressure release time, this pork dinner comes together in just over 30 minutes – perfect for a busy weeknight!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- This recipe works best with boneless pork chops that are 3/4-inch to 1-inch thick. If your chops are thinner, reduce the cook time by 2 minutes. If thicker than 1 inch, add 2 minutes.
- 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!
- Be sure the pork is cooked to 145 F. The best way to tell if your pork chops have reached the correct temperature is to use an instant-read thermometer.
- Don’t skip the slurry. Arrowroot powder is what helps thicken the cooking liquid into a sauce consistency.
Ingredient Notes
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.
- 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 flavor. The saltiness can vary between brands, so I recommend starting with a little and adding more to taste.
- stock, broth, or water: Use my homemade vegetable stock, chicken broth (or stock), or your favorite store-bought brand.
- Arrowroot powder: If you’re looking to thicken sauces and soups and you need to avoid cornstarch and flour, use arrowroot powder. Otherwise, cornstarch is a great option.
Using a fresh pineapple? Make sure you cut it properly so you can savor every last bit of this juicy fruit!
How to Make Pineapple Pork Chops
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Season and brown the pork chops in oil on both sides using Sauté mode.
- Add the remaining ingredients to the inner pot.
- Cover and cook. When the Hawaiian pork chops are done cooking, let the pressure release naturally for at least 10 minutes to help keep them tender and juicy.
- Create a thick sauce by adding an arrowroot powder slurry to the cooking juices. Serve and enjoy!
Hawaiian Pork Chops Recipe FAQs
Let the leftovers cool completely. Then, place the pork chops and pineapple sauce in an airtight container. Store in the fridge and enjoy again within 5 days.
Pork chops reach an internal temperature of 145°F when they’re thoroughly cooked. When an instant-read cooking thermometer shows this reading, they’re ready to serve.
Yes! Brown the pork chops in a large skillet or Dutch oven over medium-high heat. Combine the pineapple, garlic, ginger, onion, coconut aminos, stock, slurry, and salt and pepper. Bring to a simmer, then cook, covered, for 45 minutes.
First, brown the boneless pork chops in a skillet over medium-high heat, about 2 minutes per side. Then, transfer the 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.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Pineapple Pork Chops
Ingredients
- 2 pounds boneless pork chops about 4 ¾-inch pork chops
- ½ teaspoon sea salt or more/less, to taste
- ¼ teaspoon black pepper or more/less, to taste
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 cups diced pineapple fresh or frozen
- ½ teaspoon grated ginger
- 2 tablespoons coconut aminos
- ⅓ cup vegetable stock chicken broth, or water
- 2 teaspoons arrowroot powder or cornstarch
- 1 tablespoon cold water
Video
Instructions
- Pat the pork chops dry and season on both sides with salt and pepper.
- Peel and quarter the onion and mince the garlic cloves. Set aside.
- 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 stock/broth.
- Place the lid on the IP and close the steam valve. Manually set to cook at High Pressure for 10 minutes. If your pork chops are thin, set for 8 minutes.
- Allow for a Natural Pressure Release for 10 minutes, then carefully turn the steam release knob to release any remaining pressure.
- Remove the pork chops and pineapple with a slotted spoon and set them aside to rest.
- Make a slurry by whisking together arrowroot powder and 1 tablespoon of cold water in a small dish.
- Pour the slurry into the IP and whisk to combine. Turn IP 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.
- Top the pork chops with pineapple sauce and garnish with cilantro and lime slices, if desired.
Notes
- This recipe works best with boneless pork chops that are 3/4-inch to 1-inch thick. If chops are thinner, reduce the cook time by 2 minutes. If thicker than 1 inch, add 2 minutes.
- Time saving tips: Use canned (drained) or frozen pineapple chunks.
- For other cooking methods (crockpot and stove top), see the FAQ section of the blog post.
I’m pretty sure I had a user error with my Instant Pot—I don’t think the lid was sealed properly. Everything was very tasty, but my pork chops were over cooked. I’ll have to try this one again because I loved the pineapple/pork combination.
Hi Lauren! Yes, that sounds like some kind of error with your instant pot. Check to see if the gasket (the plastic ring inside the lid) is properly secured. If it isn’t, it will leak pressure and cause it to take foreverrrrr to get up to pressure — leading to overcooked meat. Might be worth checking next time! Glad you otherwise enjoyed it. -Laura
Thank you, Laura—I believe that I did not place the gasket correctly and did not realize that the pork loins were taking so long to cook! Used the Instant Pot (properly sealed) for your meatballs, and they turned out great!
Yay! I’m thrilled to hear the meatballs were a success! 🙂 -Laura
Hi Sandra, Thank you! Hope you enjoy the recipe! -Laura
Onion is not listed under your ingredient list.
Can’t wait to try these! can they be made in a slow cooker too?
Absolutely, the instructions are on the recipe card!! 🙂