Slow Cooker Pineapple Pork Chops

These Slow Cooker Pineapple Pork Chops are tender, juicy, and coated in a sweet-and-savory pineapple glaze that turns beautifully sticky as it cooks. Thick pork chops simmer slowly with pineapple chunks, brown sugar, garlic, soy sauce, and a few simple seasonings for an easy family dinner packed with flavor.

The pineapple adds sweetness and a little tang, while the savory sauce balances everything out. Serve these pork chops over rice, mashed potatoes, or noodles with plenty of the warm pineapple sauce spooned over the top.

Why You Will Love This Recipe

This recipe requires very little hands-on preparation and uses ingredients that are easy to keep in the pantry. The slow cooker handles most of the cooking, making it perfect for busy weekdays or relaxed Sunday dinners.

Thick pork chops work especially well because they stay juicy while the pineapple sauce develops into a rich glaze. An optional quick broil at the end gives the pork those dark caramelized edges that make it even more delicious.

Ingredients

4 thick-cut pork chops, bone-in or boneless
1 can pineapple chunks, about 20 ounces, juice reserved
1/2 cup reserved pineapple juice
1/3 cup packed brown sugar
1/4 cup low-sodium soy sauce
3 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly cracked black pepper

For Thickening the Sauce

1 tablespoon cornstarch
2 tablespoons cold water

Ingredient Notes

Pork chops: Thick chops are best for slow cooking because thin pork chops can dry out more quickly. Bone-in chops usually provide especially good flavor.

Pineapple: Canned pineapple chunks are convenient because you can use both the fruit and juice. Pineapple tidbits also work.

Brown sugar: Brown sugar gives the sauce a deeper caramel-like sweetness and helps create a glossy finish.

Soy sauce: Low-sodium soy sauce keeps the glaze savory without becoming overly salty as the liquid reduces.

How to Make Slow Cooker Pineapple Pork Chops

Pat the pork chops dry with paper towels.
Season both sides with smoked paprika, garlic powder, onion powder, and black pepper.
Arrange the pork chops in the bottom of a lightly greased slow cooker.
Scatter the pineapple chunks over and around the pork.
In a medium bowl, whisk together the reserved pineapple juice, brown sugar, soy sauce, minced garlic, ketchup, and Worcestershire sauce.
Pour the mixture evenly over the pork chops.
Cover and cook on Low for about 4 to 5 hours or High for about 2 to 3 hours.
Begin checking the pork near the earlier end of the cooking range.
Whole pork chops are safely cooked when they reach at least 145°F in the thickest part, followed by a three-minute rest.
Carefully transfer the pork chops to a clean plate.

How to Make the Pineapple Sauce Thick and Sticky

Whisk the cornstarch with the cold water until completely smooth.

Stir the slurry into the hot pineapple sauce remaining in the slow cooker. Turn the slow cooker to High and cook for about 10 to 15 minutes, stirring occasionally, until the sauce becomes thick and glossy.

Return the pork chops to the crockpot and spoon the pineapple chunks and glaze generously over the top.

Optional Caramelized Finish

For those darker, sticky edges, transfer the cooked pork chops to a foil-lined baking sheet after thickening the sauce.

Brush each chop generously with pineapple glaze and broil for two to four minutes. Watch closely because the brown sugar can caramelize very quickly.

Spoon additional sauce and pineapple chunks over the pork before serving.

How to Keep Pork Chops Tender

Do not cook the pork significantly longer than necessary. Slow cookers vary, and thick pork chops may finish sooner than expected.

An instant-read thermometer is the most reliable way to check them. Once they reach 145°F, let them rest for at least three minutes before serving.

If you are using thin pork chops, begin checking much earlier because they can dry out more easily.

Easy Variations

For spicy pineapple pork chops, add crushed red pepper flakes, sriracha, or chili garlic sauce to the glaze.

For ginger pineapple pork, add one teaspoon freshly grated ginger with the garlic.

For barbecue pineapple pork chops, replace the ketchup with your favorite barbecue sauce.

You can also add sliced bell peppers during the final hour for extra color and a sweet-savory vegetable addition.

What to Serve with Pineapple Pork Chops

Steamed jasmine rice or white rice is an excellent choice because it absorbs the sweet and savory sauce.

Mashed potatoes, roasted potatoes, buttered noodles, or fried rice also work well.

For vegetables, serve the pork with broccoli, green beans, roasted carrots, snap peas, or a crisp cabbage salad.

Make-Ahead Tips

The pineapple sauce can be mixed one day ahead and refrigerated in a covered container.

You can also combine the dry seasonings ahead of time so dinner is even faster to assemble.

Keep raw pork refrigerated until you are ready to begin cooking.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

Keep some pineapple glaze with the pork during storage to help it stay moist.

Reheat gently in a covered skillet or microwave until steaming hot. Add a splash of pineapple juice or water if the sauce becomes too thick after refrigeration.

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