Let’s be real—this recipe is a total weeknight hero. Just toss everything in the slow cooker and let it do its magic. The pork chops come out crazy tender, and the sweet and tangy pineapple sauce? It’s something special. You don’t need a bunch of fancy stuff—just a handful of pantry staples and a few hours of low-and-slow. The best part? Your kitchen will smell amazing.
🌺 Why I Love This Recipe
This one takes me back to Sunday dinners at my aunt’s house. She always made this dish with extra pineapple rings just for me. It’s cozy, easy, and full of flavor—and now it’s a go-to in my own kitchen. Here’s why I love it:
- Set it and forget it – The slow cooker does all the work.
- Only a few ingredients – Super simple to throw together.
- Big flavor – Sweet pineapple, tangy sauce, and tender pork.
- Great for leftovers – It reheats like a dream.
- Crowd pleaser – Everyone always goes back for seconds.
🕓 Time + Servings
- Prep time: 10 minutes
- Cook time: 4–6 hours on low or 2.5–3.5 hours on high
- Servings: 4 pork chops
🍍 Macros (Per Serving)
Approximate values — based on 1 pork chop with sauce:
- Calories: 390
- Protein: 32g
- Carbs: 22g
- Fat: 20g
- Sugar: 17g
- Fiber: 1g
🛒 What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1 (20 oz) can pineapple chunks in 100% juice (do NOT drain)
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Optional: chopped fresh parsley for garnish
👩🍳 Why This Recipe Works (Quick Science)
Slow cooking breaks down the connective tissue in pork chops, making them fork-tender without drying out. The acid in the pineapple juice helps tenderize the meat, while the sugar caramelizes slightly as it cooks, creating a flavorful glaze. Cornstarch thickens everything at the end so you get that nice, sticky-sweet sauce.
⚠️ Common Mistakes
- Using drained pineapple – You need the juice for the sauce!
- Cooking on high too long – Can dry out the pork.
- Not thickening the sauce – Skipping the cornstarch step will leave you with watery sauce.
- Using thin chops – They’ll overcook and turn dry.
🍽️ What to Serve With
- Steamed white rice or coconut rice
- Roasted broccoli or green beans
- Hawaiian rolls or cornbread
- Grilled pineapple slices
❓ FAQ
Can I use bone-in pork chops?
Yes, just increase the cook time slightly (30 mins more on low).
Can I use fresh pineapple?
Totally! Just add ½ cup pineapple juice to make up for the canned juice.
Can I freeze leftovers?
Yes—freeze in an airtight container for up to 3 months.
Can I double the recipe?
Yep, just make sure your Crockpot is big enough!
🧰 Tools You’ll Need
- Crockpot / Slow cooker
- Small whisk
- Garlic press
- Cutting board + knife
- Small bowls
- Measuring cups + spoons
🔁 Substitutions + Variations
- Soy sauce → Use coconut aminos for gluten-free.
- Brown sugar → Try honey or maple syrup.
- Pineapple chunks → Use pineapple rings or tidbits.
- Spicy kick → Add a pinch of red pepper flakes or a sliced jalapeño.
🕰️ Make-Ahead Tips
- You can prep the entire dish in the Crockpot insert the night before and refrigerate. Just pop it in and start cooking the next day.
- Sauce can be made and stored 2–3 days in advance.
👩🍳 Step-by-Step Instructions
Step 1: Add Pork Chops to Crockpot
Place the 4 boneless pork chops (1 inch thick) flat at the bottom of the slow cooker.
Step 2: Mix the Sauce
In a small mixing bowl, stir together:
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 2 cloves garlic, minced
Mix until the sugar is mostly dissolved. Set aside.
👩🍳 Step 3: Add Pineapple and Sauce to the Crockpot
Place the 4 slightly rounded boneless pork chops into the Crockpot.
Pour the entire 20 oz can of pineapple chunks with juice over the pork.
Then pour the sauce mixture you just prepared evenly over the top.
Everything should now be in the Crockpot and ready to cook.
Step 4: Slow Cook
Cover and cook:
- Low: 4–6 hours
- High: 2.5–3.5 hours
Until pork is fully cooked and tender.
Step 5: Thicken the Sauce
In a small bowl, mix:
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir into the Crockpot and cook on high for another 10–15 minutes, until sauce thickens.
Step 6: Serve and Garnish
Spoon pork chops onto a plate, top with sauce and pineapple. Garnish with chopped parsley (optional).
🥡 Leftovers + Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat in microwave or skillet.
- Reheat tip: Add a splash of water to keep the sauce from drying out when reheating.
💬 Let’s Wrap It Up
This Crockpot Hawaiian Pork Chop recipe is so simple but full of big, juicy flavor. It’s the kind of dish that feels special but requires almost zero effort. If you give it a try, let me know how it turns out in the comments—I’d love to hear what you served it with, or if you made any fun tweaks!
Got a question? Drop it below and I’ll help you out! 💛
