Tender Slow Cooker Pineapple Teriyaki Pork Chops Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of the teriyaki glaze, consider adding a tiny splash of fresh ginger juice or a pinch of garlic powder to the slow cooker. These subtle additions complement the sweet pineapple and savory soy elements beautifully, adding a layer of complexity to the finished sauce.

If you prefer a much thicker glaze at the end of cooking, you can transfer the liquid from the slow cooker to a small saucepan, simmer it over medium heat with a simple cornstarch slurry for a few minutes, and pour it back over the chops.

For a beautiful presentation, toast the sesame seeds in a dry skillet over medium heat for just a couple of minutes until they are fragrant and golden brown before sprinkling them over the dish.

Additionally, cutting the green onions on a sharp diagonal provides an elegant, restaurant-style look. If you have leftovers, they make an excellent topping for a quick stir-fry or can be shredded and stuffed into warm tortillas for a unique fusion taco night.

Variations

• Spicy Pineapple Teriyaki: Add a teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce before cooking for a sweet and spicy kick.
• Ginger Garlic Teriyaki: Stir in one teaspoon of freshly grated ginger and two minced garlic cloves to elevate the savory profile of the dish.

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 in a freezer-safe container with the sauce for up to 2 to 3 months.

Reheat

Reheat gently in a covered skillet over medium-low heat with a splash of water, or in the microwave until heated through to 165°F (74°C).

Any leftover pineapple teriyaki pork chops must be cooled to room temperature within two hours of cooking to prevent bacterial growth. Once cooled, transfer the pork chops along with the pineapple chunks and glaze into an airtight food storage container.

Ensure the container is sealed tightly to lock in moisture and prevent the pork from absorbing other odors in the refrigerator. Store the container in the fridge and consume the leftovers within three to four days.

This recipe is highly adaptable for meal prep. You can sear the pork chops, let them cool completely, and assemble them in a freezer-safe bag or container with the pineapple chunks and teriyaki sauce. Store the assembled meal in the freezer for up to three months.

When ready to cook, thaw the bag completely in the refrigerator overnight, then transfer the entire contents into the slow cooker and cook as directed. This makes weeknight dinner preparation incredibly fast and effortless.

Serving ideas

These tender pork chops are best served hot, resting on a generous bed of fluffy white jasmine rice or brown rice, which acts as a perfect sponge for absorbing the sweet and savory teriyaki glaze. For a lower-carb alternative, cauliflower rice works wonderfully and still provides a great base for the rich sauce. Spoon plenty of the warm pineapple chunks and glossy glaze directly over the meat to ensure every single bite is packed with flavor.

To round out the meal, pair the pork chops with a side of steamed broccoli, snap peas, or a simple stir-fried vegetable medley. The crisp, clean crunch of green vegetables offers a delightful texture contrast to the soft, tender pork and sweet pineapple. For a fresh touch, a simple cucumber salad tossed in a light rice vinegar dressing provides a bright, acidic balance that cuts through the rich sweetness of the teriyaki glaze.

Frequently asked questions

Recipe card

Tender Slow Cooker Pineapple Teriyaki Pork Chops

Prep 10 minCook 4 hRest 3 minTotal 4 h 13 minServes 4

Ingredients

• 4 thick-cut pork chops (bone-in or boneless)
• 2 cups pineapple chunks
• 1 cup pineapple teriyaki sauce
• 1/4 cup green onions, sliced
• 1 tsp sesame seeds, toasted

Instructions

1. Place a large skillet over medium-high heat until hot. Pat the pork chops dry with paper towels. Add the pork chops directly to the hot skillet and sear for 2 to 3 minutes per side until a golden-brown crust forms. Transfer the seared pork chops immediately to the bottom of the slow cooker insert.
2. Scatter the pineapple chunks evenly over and around the seared pork chops in the slow cooker. Pour the pineapple teriyaki sauce over the top, ensuring each chop is well coated with the golden liquid. Cover the slow cooker with its lid.
3. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the pork is tender and cooked through. Ensure the internal temperature of the pork chops reaches at least 145°F (63°C) when measured with a food thermometer. Turn off the slow cooker and let the meat rest inside for at least 3 minutes before serving.
4. Transfer the tender pork chops to a serving platter and spoon the warm teriyaki glaze and pineapple chunks generously over the top. Garnish the dish with the sliced green onions and toasted sesame seeds just before serving.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

340

Protein

32 g

Carbohydrates

28 g

Fat

11 g

Fiber

1 g

Sugar

22 g

Sodium

980 mg

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