Hawaiian Pineapple Pork Chops Recipe

As Spring turns to Summer, my cooking shifts from dried Winter herbs to tropical sauces – like these pork chops and pineapple slices in a thick Hawaiian sauce!

Normally these type of sauces are created as a marinade, and then the meat is grilled. But I haven’t prepared my grill for the change of seasons so I opted to bake this recipe instead. An added benefit of baking this dish is that the meat not only marinates in the sauce, it also cooks in it, causing it to thicken and meld flavors with the meat and pineapple.

Homemade sauces and marinades are easy to make, cheaper than the alternative store-bought version, and don’t include unwanted preservatives. This sauce has a base of soy sauce and honey, both of which complement the pineapple. It also includes arrowroot powder or cornstarch to slightly thicken this sauce, appropriately making it like a Hawaiian glaze. (Hint: Do you enjoy extra thick sauces? Add an extra tablespoon of honey and 1-2 more teaspoons of arrowroot powder or cornstarch.)

This tropical dish pairs well with sweet potatoes, sauteed onions, rice or quinoa. Feeling extra wild? Toss some fresh mango or canned peaches into your rice or quinoa and sprinkle with paprika or Cajun seasoning.

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Hawaiian Pineapple Pork Chops
Baked pork chops and pineapple in a thick tropical sauce.
Ingredients
  • 4 boneless pork chops
  • 2 tsp Caribbean Jerk seasoning or Cajun seasoning
  • 1 can of pineapple slices in water or pineapple juice, not in heavy syrup
  • 1/3 cup low-sodium soy sauce
  • 2 Tbsp Worcestershire
  • 1 Tbsp Dale’s steak sauce optional
  • 2 garlic cloves minced
  • 3 Tbsp water
  • 3 Tbsp honey
  • 2 tsp arrowroot powder or cornstarch
Instructions
  1. Preheat oven to 375F.

  2. Lay pork chops in a glass baking dish and evenly season with the Caribbean Jerk or Cajun seasoning.

  3. Next, layer the pineapple over the pork chops. Depending on your preferences, there will be 1-3 pineapple slices per chop.

  4. In a separate bowl, combine the soy sauce, Worcestershire, Dale’s, minced garlic, water, honey, and arrowroot/cornstarch. Whisk together, then pour over the pork chops and pineapple.

  5. Optional: marinate the pork chops and pineapple slices in the sauce for 1-4 hours.

  6. Bake at 375 for 35-40 minutes, or until the pork chops are thoroughly cooked (145 degrees).

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