Crockpot Hawaiian Pork Chops for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove the pork chops once they are cooked and set them aside. Whisk a small amount of cornstarch mixed with cold water into the liquid in the slow cooker and set it to high for an additional 10 to 15 minutes. This will quickly thicken the sauce into a rich glaze that can be poured over the chops before serving.

For a more vibrant presentation, garnish the finished pork chops with a sprinkle of sliced green onions or toasted sesame seeds just before serving. These additions provide a fresh, crunchy contrast to the soft, braised texture of the meat and the sweet, sticky glaze. Ensure any garnish is added right before bringing the dish to the table to maintain the best possible texture and visual appeal.

Variations

• Spicy Hawaiian Pork: Add a teaspoon of red pepper flakes or a tablespoon of your favorite chili garlic sauce to the liquid mixture before pouring it over the pork. This introduces a subtle heat that cuts through the sweetness of the pineapple and brown sugar, providing a balanced, spicy-sweet flavor profile.
• Ginger-Infused Pork: Stir a tablespoon of freshly grated ginger into the pineapple juice and soy sauce mixture. The ginger adds a bright, aromatic punch that enhances the tropical notes of the pineapple and pairs beautifully with the savory depth of the soy sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until warmed through, adding a splash of water or juice if the sauce has become too thick.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Place the container in the refrigerator immediately. The pork will remain fresh and flavorful for up to three days when stored correctly.

Ensure the container is sealed tightly to prevent the pork from absorbing any other odors from the refrigerator, which can affect the delicate balance of the sweet and savory glaze.

This dish is an excellent candidate for making ahead. You can prepare the ingredients and assemble them in the slow cooker insert, then store the insert in the refrigerator overnight.

Simply remove the insert from the refrigerator about 30 minutes before you plan to start cooking to take the chill off the ceramic, then proceed with the cooking instructions as normal. This makes it a perfect solution for busy mornings when you want to start dinner early.

Serving ideas

Serve the Hawaiian pork chops hot, spooning plenty of the thickened pineapple sauce over the meat. This dish pairs exceptionally well with a side of steamed white rice, which is perfect for absorbing the excess sauce.

For a complete meal, consider serving it alongside stir-fried vegetables like bok choy, snap peas, or bell peppers, which provide a fresh, crisp texture that complements the tender, slow-cooked pork perfectly.

Because the sauce is quite rich and flavorful, keep other side dishes relatively simple. A light cucumber salad or a bowl of steamed greens dressed with a touch of sesame oil works well to cut through the sweetness of the pineapple and brown sugar.

Ensure that the pork is served promptly after resting to enjoy the best texture and to prevent the sauce from cooling and thickening too much before it reaches the table.

Frequently asked questions

Recipe card

Crockpot Hawaiian Pork Chops for an Easy Weeknight Dinner

Prep 5 minCook 4 hRest 3 minTotal 4 h 8 minServes 4

Ingredients

• 4 pieces boneless pork chops
• 1 cup pineapple chunks
• 1/4 cup brown sugar
• 1/2 cup pineapple juice
• 2 tbsp soy sauce

Instructions

1. Arrange the boneless pork chops in an overlapping row at the bottom of the slow cooker basin to ensure even cooking.
2. Scatter the pineapple chunks over the pork chops. Evenly sprinkle the brown sugar over the top of the pineapple and pork.
3. In a small bowl, whisk together the pineapple juice and soy sauce. Pour this mixture over the pork and pineapple. Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for 3 minutes before serving.

Contains: soy, gluten

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g

Sugar

18 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.