Slow Cooker Pineapple Pork Chops: An Easy Sweet and Savory Dinner

Slow cooker pineapple pork chops are a simple weeknight dinner with a sweet and tangy sauce that soaks into the meat. The pork cooks low and slow until it turns tender, and the pineapple adds a bright flavor that balances the soy and brown sugar. Serve it over rice or mashed potatoes for an easy family meal with very little hands-on work.

Why You’ll Love This Recipe

• Hands-off cooking: Add the ingredients to the slow cooker and let it do the work.
• Simple ingredients: Most of the items come from a basic pantry and a can of pineapple.
• Tender results: Slow cooking helps the pork stay moist and easy to cut.
• Family-friendly flavor: The sweet and savory sauce appeals to kids and adults alike.

Ingredients

Serves 4. Quantities are practical estimates based on the dish described.

• 4 pork chops, about 1 inch (2.5 cm) thick (about 2 lb / 900 g total)
• 1 can (20 oz / 565 g) pineapple chunks, drained with juice reserved
• 1/2 cup (120 ml) reserved pineapple juice
• 1/3 cup (80 ml) soy sauce
• 1/3 cup (65 g) packed brown sugar
• 1/4 cup (60 ml) ketchup
• 2 cloves garlic, minced
• 1/2 tsp (2.5 g) salt, or to taste
• 1/4 tsp (0.5 g) black pepper
• 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water

Ingredient Notes

Pineapple juice and chunks provide the sweetness and acidity that keep the sauce from tasting heavy. Soy sauce adds salt and depth, while ketchup and brown sugar create a glossy, slightly sticky finish. Taste the sauce before adding extra salt, since soy sauce varies in saltiness. Cornstarch thickens the sauce at the end so it clings to the pork.

Equipment You’ll Need

• Slow cooker (4 to 6 quart)
• Mixing bowl and whisk
• Instant-read meat thermometer
• Small bowl for the cornstarch slurry

How to Make Slow Cooker Pineapple Pork Chops

1. Season the pork. Pat the pork chops dry with paper towels and sprinkle both sides with salt and black pepper.
2. Optional sear. Heat a skillet over medium-high heat with a little oil. Cook the chops 2 to 3 minutes per side until lightly browned. This adds color but is not required.
3. Mix the sauce. In a bowl, whisk the reserved pineapple juice, soy sauce, brown sugar, ketchup, and garlic until the sugar dissolves.
4. Layer the slow cooker. Place the pork chops in the slow cooker in a single layer if possible. Scatter the pineapple chunks over the top and pour the sauce over everything.
5. Cook low and slow. Cover and cook on low for about 4 to 6 hours, or on high for about 2 to 3 hours. Cooking times are estimates and depend on the thickness of the chops and your slow cooker.
6. Check for doneness. Insert a thermometer into the thickest part of a chop, away from the bone. Pork is safe to eat at 145°F (63°C) followed by a 3-minute rest. Pork that reaches this temperature may still be tender, so avoid cooking it much longer.
7. Thicken the sauce. Transfer the chops to a plate. Stir the cornstarch slurry into the sauce in the slow cooker. Cover and cook on high for 15 to 20 minutes, until the sauce looks thicker and coats the back of a spoon.
8. Serve. Return the chops to the slow cooker, spoon the sauce over them, and let them rest briefly before serving.

Pro Tips for the Best Results

• Choose chops about 1 inch thick. Thin chops can dry out during a long cook.
• Use a thermometer rather than guessing, especially with boneless chops.
• Drain the pineapple chunks but save the juice for the sauce.
• Stir the cornstarch slurry in fully so the sauce does not turn lumpy.
• Spoon some sauce over the chops before serving for a glossier finish.

Common Mistakes to Avoid

Overcooking the pork. Long cooking times can make boneless chops dry and stringy. Start checking earlier than the recipe suggests.

Adding the cornstarch too early. Cornstarch can break down during a long cook and leave the sauce thin. Add it near the end.

Using too much salt. Soy sauce is already salty. Taste the sauce before adding more.

Variations and Substitutions

• Boneless chops: Use boneless chops and check them earlier, since they cook faster.
• Spicy version: Add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce.
• Sugar swap: Honey can replace some of the brown sugar, though the sauce will taste slightly different.
• Pineapple tidbits: Crushed or tidbit pineapple also works, though the pieces will be smaller.

Serving Suggestions

Serve the pork chops over steamed white or jasmine rice so the sauce soaks in. Mashed potatoes, buttered egg noodles, or roasted green beans also pair well. A simple green salad with a light vinaigrette balances the sweetness.

Storage and Reheating

Store leftover pork chops and sauce in an airtight container in the refrigerator and eat them within 3 to 4 days. To reheat, warm them in a covered saucepan over medium-low heat with a splash of water until heated through. Freezing is possible, but the texture of the pineapple may soften after thawing.

Frequently Asked Questions

Can I make slow cooker pineapple pork chops ahead of time?

Yes. Assemble the ingredients in the slow cooker, cover, and refrigerate for up to 24 hours. Add the slow cooker insert to the base and start cooking when you are ready.

Why did my pork chops turn out dry?

Dry pork usually means it cooked too long or the chops were too thin. Use a thermometer and remove the pork once it reaches 145°F (63°C).

Can I use frozen pork chops?

It is best to thaw pork chops in the refrigerator before cooking so they cook evenly. Frozen chops may take longer and are harder to check accurately.

What can I substitute for brown sugar?

Honey, maple syrup, or granulated sugar can work in a pinch. Each will change the flavor and thickness of the sauce slightly.

How do I know when the pork is done?

Pork is done when the thickest part reaches 145°F (63°C) and then rests for 3 minutes. The meat should be opaque and juices should run clear.

Recipe Card

Recipe Name: Slow Cooker Pineapple Pork Chops

Short Description: Tender pork chops cooked in a sweet and savory pineapple sauce.

Prep Time: 15 minutes

Cook Time: 4 to 6 hours on low, or 2 to 3 hours on high (estimate)

Total Time: About 5 to 7 hours

Servings: 4

Course: Dinner

Cuisine: American

Cooking Method: Slow cooker

Ingredients: 4 pork chops (about 2 lb / 900 g), 1 can (20 oz / 565 g) pineapple chunks, 1/2 cup (120 ml) reserved pineapple juice, 1/3 cup (80 ml) soy sauce, 1/3 cup (65 g) packed brown sugar, 1/4 cup (60 ml) ketchup, 2 cloves garlic minced, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) black pepper, 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water.

Instructions: Season the pork, optionally sear it, whisk the sauce, layer the chops and pineapple in the slow cooker, cook on low or high until the pork reaches 145°F (63°C), thicken the sauce with cornstarch, then return the chops and serve.

Notes: Cooking times are estimates and vary by slow cooker and chop thickness. Check the internal temperature early.

Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.

Nutrition information is an estimate and may vary depending on the ingredients and brands used.

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