Easy Pineapple Teriyaki Pork Chops with Sweet Glaze Tips, FAQ & printable recipe

Tips for success

To get the best grill marks and prevent sticking, make sure your grill or grill pan is fully preheated before adding the pork and pineapple.

A hot surface is crucial for a rapid sear that locks in juices without overcooking the interior of the meat. Use tongs to flip the meat and fruit gently, avoiding piercing the pork with a fork, which would allow precious juices to escape.

If you find the teriyaki glaze in the skillet is thickening too quickly or becoming too sweet, you can splash in a tablespoon of water, chicken broth, or pineapple juice to thin it out.

This keeps the sauce smooth and glossy while balancing the flavors. Always garnish with fresh parsley at the very end to add a touch of color and a clean, fresh contrast to the rich glaze.

Variations

• Spicy Teriyaki Pork Chops: Add a pinch of crushed red pepper flakes or a drizzle of sriracha to the teriyaki sauce before simmering for a delightful sweet and spicy kick.
• Sesame Ginger Pork Chops: Stir a teaspoon of grated fresh ginger and a sprinkle of toasted sesame seeds into the skillet glaze for extra depth and crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the pork cools for no more than 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over low heat with a splash of water or pineapple juice to loosen the glaze, until warmed through to 165°F (74°C).

Store any leftover pork chops and pineapple slices in an airtight container in the refrigerator. Ensure they have cooled to room temperature before sealing the container, but do not leave them out for more than two hours.

The leftovers will keep well for up to three days, and the flavors will continue to meld together, making the pork even tastier the next day.

While this dish is best enjoyed fresh, you can prep components ahead of time. Pat the pork chops dry and store them in the refrigerator. Slice the fresh pineapple and chop the parsley a day in advance.

You can also pre-measure the teriyaki sauce so that when dinner time arrives, you only need to grill, glaze, and simmer, which takes less than twenty minutes.

Serving ideas

Serve these juicy pork chops alongside a bed of steamed jasmine rice or brown rice, which will absorb the extra sweet and savory skillet sauce beautifully. A side of steamed broccoli, snap peas, or a simple green salad adds a fresh, crisp element that balances the richness of the caramelized pork and sweet pineapple.

For a fun, tropical presentation, serve the pork chops on a large platter with the grilled pineapple rings arranged neatly on top, generously drizzled with the bubbling skillet glaze. Garnish with a final sprinkle of fresh parsley and serve with lime wedges on the side, allowing guests to squeeze fresh lime juice over the pork for a bright pop of acidity.

Frequently asked questions

Recipe card

Easy Pineapple Teriyaki Pork Chops with Sweet Glaze

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 4 pineapple rings, fresh or drained canned
• 1 cup teriyaki sauce, thick glaze style
• 1 tbsp finely chopped fresh parsley, for garnish

Instructions

1. Preheat a grill or grill pan to medium-high heat. Place the pork chops and pineapple rings onto the hot grill. Sear the pork chops for 4 to 5 minutes on each side until beautifully charred, while grilling the pineapple slices for 2 to 3 minutes per side until grill marks appear.
2. Generously brush the thick teriyaki sauce over both sides of the seared pork chops and the charred pineapple rings while they are still on the grill. Allow the glaze to caramelize slightly under the heat for about 1 minute, turning once to coat evenly.
3. Transfer the glazed pork chops to a large skillet over medium-low heat. Top each pork chop with a grilled pineapple slice and pour any remaining teriyaki sauce into the skillet. Simmer gently for 2 to 3 minutes until the sauce bubbles and the pork reaches an internal temperature of 145°F (63°C). Remove from heat and let the meat rest for 3 minutes.
4. Garnish the simmered pork chops and pineapple slices with finely chopped fresh parsley right before serving. Spoon the warm, bubbling skillet sauce over the top of the meat to ensure every bite is packed with sweet and savory flavor.

Contains: soy, gluten

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

20 g

Fiber

1.5 g

Sugar

22 g

Sodium

980 mg

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