BBQ Pork Chops with Pineapple

These skillet BBQ Pork Chops with Pineapple are a delicious dinner you’ll want to remember for busy nights!

Hi Weary Chef readers, it’s Dee from Meatloaf and Melodrama, and I hope you’re hungry, because I’ve got an easy recipe for Hawaiian style BBQ pineapple pork chops for you today!

I have to confess that I don’t make pork chops that often. Usually, I’ll make pork roast in the slow cooker, and then we’ll have pulled pork sandwiches, carnitas or even pork roast soup for leftovers. But those are definitely fall and winter recipes, and since it’s still warm out, I wanted to pan fry the pork chops on the stove instead.

I should also confess that my kids are not that crazy about pork chops. Seriously, what’s wrong with them, right?! Anyway, whenever I make something that my kids aren’t crazy about, I usually add barbecue sauce. It’s one of my secret weapons, because those kiddos will eat just about anything if it has BBQ sauce. And if it has pineapple, even better!

This is a super simple, quick and easy recipe, and it comes together in less than 20 minutes. All you do is make the sauce, brown the chops, add the sauce to the pan, and let the chops simmer until done. I like to remove the pork from the pan and let the sauce boil and thicken before adding the meat back in, but I’ve also made it with just adding the sauce directly over the pork. It’s really fine either way. Just do what you find easier.

Now personally, I like to cook the pork chops in a cast iron skillet. It does an awesome job of browning the meat, and it holds heat well so the chops stay nice and warm. But any heavy skillet will work here. If you need an iron skillet, you can find one here on Amazon. 

I’m happy to say that my family loved these Hawaiian BBQ pork chops. I served them over couscous, but you can use rice, quinoa or even mashed potatoes. Enjoy!

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Pineapple Pork Chops

Votes: 18
Rating: 3.67
You:

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Prep Time

5 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

For the pork chops

• 6 boneless pork loin chops about 1" thick
• salt and pepper
• 1 tablespoon olive oil

For the sauce

• 1 cup pineapple juice (from can of titbits)
• 1/4 cup barbecue sauce
• 1/4 cup brown sugar
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon dried minced onions
• 1 cup pineapple tidbits

Prep Time 5 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients For the pork chops 6 boneless pork loin chops about 1" thick salt and pepper 1 tablespoon olive oil For the sauce 1 cup pineapple juice (from can of titbits) 1/4 cup barbecue sauce 1/4 cup brown sugar 1 teaspoon sea salt 1 teaspoon ground ginger 1 teaspoon garlic powder 1 teaspoon dried minced onions 1 cup pineapple tidbits

Votes: 18 Rating: 3.67 You: Rate this recipe!

Instructions

1. Season pork chops on both sides with salt and pepper.
2. Mix the pineapple juice, barbecue sauce, brown sugar, sea salt, ginger, garlic powder and minced onions together until blended. Set aside.
3. Heat a large cast iron skillet over medium-high heat. Add olive oil and pork chops, and cook for about 2 minutes per side, or until golden brown.
4. Transfer chops to a platter, and cover with foil.
5. Add sauce to the skillet, and stir to release any brown bits from the pan. Bring to a boil, then reduce heat to medium.
6. Add pork chops back to skillet, and simmer in sauce for 8 to 10 minutes, or until internal temperature of meat is at least 145 degrees, according to meat thermometer.
7. Stir in reserved pineapple before serving.