Grilled Pineapple Pork Chops
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Grilled Pineapple Pork Chops bring the tropical vibes with juicy chops and a sweet, sticky glaze that’s topped with caramelized pineapple rings! Ready in just 20 minutes and as tasty on the grill as they are sizzlin’ on the stovetop!
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Why You’ll Love This Recipe!
🍴 Dinner in a Flash: From grill or stovetop to your table in just 20 minutes, it’s faster than takeout and way more delicious.
🍍 Sweet meets Savory: A sticky glaze made with pineapple juice and soy sauce is the perfect Hawaiian combo.
🙌 Little Effort - Big Flavor: No marinade, no fuss! Just a few pantry staples and hurray... dinner’s done!
I’m crazy about any recipe that feels a little tropical, especially if it involves pineapple. The first time I made this, my husband thought it tasted like a restaurant-quality dish. Now it’s on our weekly go-to menu!
Pork chops with pineapple are a total game-changer! Whether I’m grilling out or keeping it simple on the stovetop, this dish never disappoints. Serve it with jasmine rice and a side of roasted broccoli for the perfect meal.
Love the other white meat? Be sure to try my Honey Glazed Pork Chops for a sweet and savory twist, plus Bone-In Pork Chops that are made with garlic-rosemary butter. Oh my!
Ingredient Notes
Chops
- boneless pork chops (½-inch thick)
- canned pineapple rings, drained (reserve juice)
- avocado oil, (divided)
- salt, black pepper, garlic powder, ground ginger
Glaze
- reserved pineapple juice
- brown sugar, soy sauce, white vinegar
- garlic clove, minced
- cornstarch mixed with 1 tablespoon water
Step by Step Instructions
Make the Glaze
In a small saucepan, combine pineapple juice, brown sugar, soy sauce, vinegar, and garlic. Bring to a simmer. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat.
Prep the Meat
Pat meat dry with paper towels. Mix salt, pepper, garlic powder, and ginger in a small bowl. Rub pork with oil and season both sides evenly.
Cook the Pork
Heat grill pan over medium-high. Brush with remaining oil. Add meat and sear 4-5 minutes per side, until browned and internal temp reaches 145°F. During the last minute of cooking, brush meat with half of the glaze on both sides. Gas Grill? Preheat it to 400ºF. Sear pork chops 5 minutes per side as directed above.
Grill the Pineapple
Remove meat and tent with foil. Add pineapple rings to the pan and grill 1-2 minutes per side until golden with grill marks. You can use the same method on an outdoor grill.
Serve
Top each pork chop with a grilled pineapple ring and drizzle with remaining glaze.
Variations
- Use Bone-in chops: Add 1-2 minutes per side for thicker cuts
- Sub Fresh pineapple: Slice into rings and juice for the glaze
- Less sugar: Cut the brown sugar in half for a milder taste
- Spice it Up: Add red pepper flakes for a spicy finish
What to Serve With Pineapple Pork Chops
- Wild rice pilaf or jasmine rice
- Smothered green beans, lemon butter asparagus, or oven roasted broccoli
- Side salad with lemon vinaigrette, or Mexican street corn pasta salad
- Sweet potato casserole or mashed cauliflower
Helpful Tips
- Chops should be ½ inch thick. Thicker cuts need more time.
- Don’t skip resting the meat! 5 minutes keeps juices locked in.
- Brush glaze at the end to avoid burning the sugars.
- Use a nonstick or cast iron pan for best sear.
Recipe FAQ
Yes, just juice it or use a splash of juice in the bottom of a cored pineapple container.
This recipe is quick and flavorful without a marinade.
You can make the glaze in advance and refrigerate it. Pork chops are best cooked fresh.
Storing Leftovers
Store: Place pork chops and pineapple in an airtight container. Refrigerate up to 3 days.
Reheat: Warm in a skillet over medium heat or microwave until heated through.
Freeze: Not recommended because the glaze changes texture after freezing.
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Recipe Card
Grilled Pineapple Pork Chops
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- grill pan (or gas grill)
Ingredients
Pork Chops
- 4 boneless pork chops (about ½-inch thick)
- 4 canned pineapple rings (drained - reserve juice)
- 2 tablespoons avocado oil (divided)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
Glaze
- ¼ cup reserved pineapple juice from can
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 clove garlic (minced)
- ½ teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
- In a small saucepan, combine reserved pineapple juice, brown sugar, soy sauce, vinegar, and garlic. Bring to a simmer over medium heat. Once simmering, add cornstarch mixture and stir constantly until sauce thickens, about 1-2 minutes. Remove from heat and set aside.
- Pat raw pork chops dry with paper towels.
- In a small bowl, mix salt, pepper, garlic powder, and ginger.
- Rub both sides of pork chops with 1 tablespoon avocado oil, then sprinkle seasoning mixture evenly over both sides of each chop.
- Heat a grill pan or gas grill to medium-high heat; brush with oil.
- Add the seasoned pork chops and cook for 4-5 minutes on each side until browned and internal temperature reaches 145°F.
- During the last minute of cooking, brush half of the glaze on both sides of the pork chops. Remove pork chops to a plate and tent with foil to rest.
- Add remaining oil to the grill pan or gas grill and add pineapple rings. Grill for 1-2 minutes per side until caramelized with grill marks.
- Serve each pork chop topped with a grilled pineapple ring and drizzle with remaining glaze.
Notes
- Leftovers: Pineapple Pork Chops should be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm pork chops in a skillet over medium heat or microwave until heated through.
- To Freeze: Not recommended due to the glaze’s texture after freezing.
- Chops should be ½ inch thick. Thicker cuts need more time.
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- Brush glaze at the end to avoid burning the sugars.
- Don’t skip resting the meat! 5 minutes keeps juices locked in.
Nutrition
Nutrition info is an auto generated estimate.
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