Introduction
Some dinners barely feel like cooking, and these slow cooker pineapple pork chops are exactly that kind of dinner. Thick, bone-in pork chops go into the crockpot with crushed pineapple, a splash of soy sauce, and a scoop of brown sugar, and hours later you’re left with tender chops topped with golden, glazed pineapple chunks in a sticky, sweet-and-savory sauce.
I love this one because it’s a true dump-and-go recipe with a payoff that looks far more impressive than the effort behind it. The pineapple does double duty here: its natural sugars caramelize into the glaze, and its gentle acidity helps keep the pork tender and juicy through the long, slow cook.
Serve the chops over rice with a little extra sauce spooned on top, or alongside roasted vegetables for a complete dinner. However you serve them, these slow cooker pineapple pork chops are a reliable, family-friendly weeknight winner that practically cooks itself.
Why You’ll Love This Recipe
- Genuinely dump-and-go — no searing, no chopping, just add everything to the crockpot.
- Sweet and savory glaze — pineapple, soy sauce, and brown sugar balance each other beautifully.
- Tender, juicy pork chops — the pineapple’s acidity helps keep the meat moist.
- Only a handful of ingredients — mostly pantry staples you may already have on hand.
- Family-friendly flavor — the gentle sweetness tends to please picky eaters.
Ingredient Notes
Thick-cut, bone-in pork chops, at least 1 inch thick, are the best choice for this recipe. They stay far juicier through the long cook time than thin or boneless chops, which can dry out or turn stringy in the crockpot. If you can only find thinner chops, plan on a shorter cook time and check them early.
Canned crushed pineapple, with its juice, forms the base of the sauce and the glazed topping you see on the finished chops. The juice is part of the flavor here, so don’t drain it. Crushed pineapple works especially well because the small pieces melt into a jammy glaze rather than staying as large, stringy chunks.
Soy sauce adds savory depth to balance the sweetness, and a low-sodium version is a good idea since the sauce concentrates as it cooks. Brown sugar rounds everything out, melting into the pineapple juice to create that sticky glaze. A little garlic powder and black pepper on the chops themselves keep the seasoning simple without taking attention away from the pineapple.
🍍 Slow Cooker Pineapple Pork Chops Recipe
Prep Time: 10 minutes | Cook Time: 4–5 hours (low) or 2.5–3 hours (high) | Total Time: about 4 hours 10 minutesServings: 4
Ingredients
For the Pork Chops:
- 4 thick-cut, bone-in pork chops (1 to 1 1/4 inches thick)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Pineapple Glaze:
- 1 (20 oz) can crushed pineapple, undrained
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 2 cloves garlic, minced (optional)
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, optional, for thickening)
For Finishing:
- 2 sliced green onions
- Pinch of red pepper flakes (optional)
For Serving:
- Steamed rice and a green vegetable
Instructions
Step 1: Season the pork chops. Pat the chops dry with paper towels and season both sides with salt, pepper, and garlic powder.
Step 2: Arrange the chops in the crockpot. Place the seasoned chops in the bottom of the crockpot in a single layer, or as close to one as your crockpot allows. Arranging them around the edge with a little space in the middle, as in the photos, helps the glaze spread evenly.
Step 3: Add the pineapple. Pour the crushed pineapple, juice and all, into the center of the crockpot and over the chops, using a spoon to nudge some of the pineapple on top of each one. Tip: spooning pineapple directly onto each chop is what gives you those glazed, golden pineapple toppings on the finished plate.
Step 4: Add the soy sauce and brown sugar. Drizzle the soy sauce over the pineapple and pork, then sprinkle the brown sugar over the top. Add the minced garlic and ginger now if you’re using them. There’s no need to stir, since the sugar will dissolve into the juices as everything heats up.
Step 5: Cook on low or high. Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3 hours, until the pork reaches an internal temperature of at least 145°F (63°C) and is tender. Tip: start checking the temperature toward the early end of the range. Pork chops go from juicy to dry if they cook too long, even in a slow cooker.
Step 6: Rest the chops. Use tongs to carefully transfer the chops to a plate, spooning some of the pineapple from the crockpot over the top. Tent loosely with foil and let them rest for about 5 minutes so the juices settle.
Step 7: Thicken the sauce (optional). If you’d like a thicker, more glaze-like sauce, pour the liquid from the crockpot into a small saucepan and bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2–3 minutes, until the sauce turns glossy and coats the back of a spoon.
Step 8: Serve. Spoon the pineapple glaze generously over the chops, garnish with sliced green onion and a pinch of red pepper flakes if you like, and serve over steamed rice with a green vegetable on the side.
Recipe Notes
- Thicker chops are much more forgiving in a slow cooker. If yours are closer to 3/4 inch thick, check them after about 3 hours on low.
- Don’t drain the pineapple. The juice is what turns into the sauce.
- If you’d like a little color on the finished chops, broil them for 2–3 minutes after brushing on some of the thickened glaze, watching closely since the sugar can burn quickly.
Nutrition Snapshot (Estimated, Per Serving)
- Calories: ~390
- Protein: ~35g
- Carbs: ~32g
- Fat: ~13g
These numbers are estimates based on standard ingredients and do not include rice or vegetables served alongside. Actual values will vary depending on the exact cut of pork and the brands used.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish in a 325°F oven, or in the microwave in short bursts, spooning some of the sauce over the chops to keep them moist.
This dish freezes well for up to 3 months, since the sauce isn’t cream-based. Thaw it overnight in the fridge before reheating gently.
Budget Note
This recipe costs about $3–4 per serving. Bone-in pork chops are usually cheaper than boneless, and canned pineapple, soy sauce, and brown sugar are inexpensive pantry staples. Buying a family pack of chops on sale and freezing what you don’t need is an easy way to bring the cost down further.
Variations
Healthier/Lighter Version: Use pineapple packed in juice rather than syrup, cut the brown sugar to 3 tablespoons, and serve over cauliflower rice or steamed vegetables. The pineapple still provides plenty of natural sweetness.
Spicy-Sweet Version: Stir a tablespoon of sriracha or a pinch of red pepper flakes into the sauce before cooking for a sweet-heat kick that pairs well with the pineapple.
Teriyaki-Style Version: Replace the soy sauce and brown sugar with a good-quality teriyaki sauce, keeping the pineapple, for a quicker shortcut with a similar flavor.
Instant Pot Method: Add the seasoned chops, pineapple, soy sauce, and brown sugar to the Instant Pot and pressure cook on high for 10–12 minutes with a 10-minute natural release. Thicken the sauce with the sauté function if you like.
Frequently Asked Questions
Can I use boneless pork chops? Yes, but bone-in chops tend to stay juicier over a long cook time. If you use boneless, choose thick-cut ones and check the temperature early to avoid drying them out.
Can I use fresh pineapple instead of canned? You can, but canned crushed pineapple with its juice makes a better sauce with no extra work. If using fresh, finely dice it and add a splash of pineapple or apple juice so there’s enough liquid in the crockpot.
Do I need to sear the chops first? No, this recipe works fine without searing, which is part of its appeal. If you have a few extra minutes, browning the chops in a hot skillet for about 2 minutes per side adds a little extra flavor and color.
Why are my pork chops dry? Overcooking is the usual cause. Pork chops are lean, so aim for an internal temperature of 145°F (63°C) and start checking at the early end of the cook time. Thicker, bone-in chops also help a lot.
What should I serve with pineapple pork chops? Steamed rice is the classic choice since it soaks up the sweet, savory sauce. Roasted broccoli, green beans, or a simple coleslaw add a fresh, crunchy contrast to the glazed pork.
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