Easy Pineapple Teriyaki Pork Chops (Sticky & Juicy) Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of this dish even further, sear the pineapple slices in the skillet for one minute on each side before placing them on top of the pork chops.

This extra step caramelizes the natural sugars in the pineapple, intensifying its sweetness and adding beautiful grill marks that enhance the visual appeal of the final presentation.

If you find that your teriyaki sauce is reducing too quickly, stir in a tablespoon of the reserved pineapple juice from the can. This not only thins the glaze to a perfect spoonable consistency but also injects a bright, acidic sweetness that balances the rich, savory notes of the soy sauce.

Variations

• Spicy Pineapple Teriyaki: Add a pinch of crushed red pepper flakes or a drizzle of sriracha to the teriyaki sauce to give the sweet dish a spicy kick.
• Garlic Ginger Glaze: Stir minced garlic and freshly grated ginger into the skillet along with the teriyaki sauce for a more aromatic and punchy flavor profile.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the cooked pork chops and sauce in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the fridge.

Reheat

Reheat gently in a skillet over low heat with a splash of water or pineapple juice, covering the pan to retain moisture.

Allow any leftovers to cool to room temperature for no more than two hours before storing. Place the pork chops and any remaining glaze in an airtight container and store them in the refrigerator. Consume within three to four days for optimal freshness and flavor.

While this quick dish is best enjoyed fresh, you can prep the ingredients ahead of time. Pat the pork chops dry and keep them covered in the refrigerator for up to twenty-four hours.

You can also chop the parsley and drain the pineapple in advance, making the actual cooking process incredibly fast and effortless when you are ready to serve.

Serving ideas

Serve these glistening pork chops hot, directly from the skillet, alongside a generous portion of steamed jasmine or basmati rice.

The fluffy rice acts as a perfect sponge, soaking up every drop of the sweet and savory teriyaki glaze. For a colorful and balanced plate, add a side of steamed broccoli, snap peas, or a simple sesame cucumber salad.

For a beautiful presentation, spoon extra glaze from the bottom of the skillet directly over the pineapple rings just before serving.

Sprinkle the freshly chopped parsley over the top to add a vibrant pop of green that contrasts beautifully with the deep, dark glaze. You can also add toasted sesame seeds or sliced green onions for extra texture.

Frequently asked questions

Recipe card

Easy Pineapple Teriyaki Pork Chops (Sticky & Juicy)

Prep 5 minCook 12 minRest 3 minTotal 20 minServes 4

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 4 canned pineapple slices
• 1/2 cup teriyaki sauce
• 1 tbsp chopped fresh parsley

Instructions

1. Pat the pork chops completely dry with paper towels. Ensuring the surface of the meat is dry is crucial for getting a beautiful, deep sear when the pork hits the hot pan.
2. Heat a large skillet over medium-high heat. Carefully add the dry pork chops to the hot skillet. Sear them undisturbed for 4 to 5 minutes per side until a rich, golden-brown crust forms on both sides.
3. Reduce the heat to medium-low. Place one canned pineapple slice directly on top of each seared pork chop. Pour the teriyaki sauce evenly over the pineapple slices and into the skillet, allowing it to pool around the meat.
4. Simmer gently for 3 to 4 minutes. Spoon the bubbling sauce continuously over the pineapples and pork chops until the glaze is thick and glossy, and the pork reaches an internal temperature of 145°F (63°C). Remove from heat, let the meat rest for 3 minutes, then sprinkle with chopped fresh parsley before serving.

Contains: soy, gluten

Estimated nutrition per serving

Calories

350

Protein

32 g

Carbohydrates

22 g

Fat

14 g

Fiber

1 g

Sugar

18 g

Sodium

890 mg

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