Sweet and savory is a combo that just works, and these crockpot pineapple pork chops prove it. Boneless chops cook low and slow in a mix of pineapple juice, barbecue sauce, and soy sauce. By dinner they are tender, and the sauce is sticky and a little tangy.

Prep takes about 20 minutes, and most of that is stirring the sauce. You put everything in the slow cooker in the morning and come home to dinner. I like it over rice, but mashed potatoes or roasted vegetables work just as well.

Why These Pineapple Pork Chops Work

• The sauce is balanced. Pineapple juice and brown sugar bring sweetness. Soy sauce adds salt, and barbecue sauce adds a smoky edge.
• Pineapple helps tenderize. The fruit and its juice are slightly acidic, which helps soften the meat over the long cook.
• It is hands off. No searing and no stirring. The slow cooker does the work.
• It uses pantry staples. Canned pineapple, bottled sauces, and basic spices are all you need besides the pork.

Ingredients and Easy Swaps

This recipe uses 4 boneless pork chops and one 20 ounce can of pineapple chunks. Save the juice, because it is the base of the sauce. The rest of the sauce is half a cup of barbecue sauce, a quarter cup of soy sauce, 2 tablespoons of brown sugar, garlic powder, onion powder, salt, and black pepper. A tablespoon of cornstarch is optional if you want a thicker sauce.

• Pork: Bone-in chops work too. They may need an extra 30 to 60 minutes on low. Pork tenderloin also works but cooks faster, so check it early.
• Pineapple: Crushed or tidbit pineapple is fine. If you use fresh pineapple, swap in about 1 cup of pineapple juice from a carton.
• Soy sauce: Use low sodium soy sauce if you want less salt, or coconut aminos for a soy-free option.
• Barbecue sauce: A sweet sauce like a Kansas City style works best. A smoky one adds more depth.
• Brown sugar: Honey works in the same amount.

How to Make It at a Glance

1. Lay the pork chops in the bottom of the slow cooker.
2. Whisk the pineapple juice, barbecue sauce, soy sauce, brown sugar, and spices, then pour it over the pork.
3. Scatter the pineapple chunks on top.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
5. For a thicker sauce, stir in cornstarch mixed with 2 tablespoons of water for the last 20 minutes.
6. Serve over rice or mashed potatoes with extra sauce on top.

Pork is safe to eat at 145°F followed by a 3 minute rest. In a slow cooker the chops will go well past that, which is what makes them fall-apart tender. The full recipe card is below.

Common Mistakes to Avoid

• Using thin chops. Chops under half an inch thick can turn dry and stringy. Look for chops about 1 inch thick.
• Lifting the lid. Each peek lets out heat and adds cooking time. Leave it closed until the last 20 minutes.
• Cooking too long. Boneless chops can dry out if they go much past 7 hours on low. Check them at the 6 hour mark.
• Adding cornstarch straight in. Always mix it with cold water first, or it will clump.

Variations

• Teriyaki style: Swap the barbecue sauce for teriyaki sauce and add a teaspoon of grated fresh ginger.
• Add some heat: Stir in red pepper flakes or a spoon of sriracha.
• Add vegetables: Toss in sliced bell peppers and onion during the last hour.
• Use chicken: Boneless chicken thighs work with the same sauce. Cook until they reach 165°F, usually 4 to 5 hours on low.

What to Serve With It

White or jasmine rice soaks up the sauce best. Mashed potatoes, egg noodles, or cauliflower rice are other good bases. For a vegetable, try steamed broccoli, green beans, or a crunchy coleslaw. Warm dinner rolls are nice for wiping up the extra sauce.

Make Ahead, Storage, and Reheating

Make ahead: Mix the sauce the night before and keep it covered in the fridge. In the morning, add the pork, pour on the sauce, and turn on the slow cooker.

Storage: Keep leftover pork and sauce together in a covered container in the fridge for 3 to 4 days. The sauce keeps the meat from drying out.

Reheating: Warm in a covered skillet over medium low heat with a splash of water, or microwave in short bursts. Heat leftovers to 165°F. You can also freeze the cooked pork in its sauce for up to 3 months.

Crockpot Pineapple Pork Chops FAQ

Do I need to brown the pork chops first?
No. Browning adds a little color and flavor, but the sauce has plenty of taste on its own.

Can I put frozen pork chops in the slow cooker?
It is best to thaw them in the fridge first. Frozen meat can sit too long at unsafe temperatures in a slow cooker.

Why is my sauce thin?
Pork and pineapple both release liquid as they cook. Use the cornstarch step, or remove the pork and simmer the sauce on the stove for a few minutes.

Can I double the recipe?
Yes, if your slow cooker is 6 quarts or larger. Layer the chops so they overlap a little, and keep the cook time the same. Check the thickest chop before serving.

Crockpot Pineapple Pork Chops

Servings

4

servings

These crockpot pineapple pork chops prove that sweet and savory work together. The slow cooker does all the work, turning simple ingredients into tender, juicy pork with a slightly tangy, caramelized pineapple glaze.

Cook Mode

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Ingredients

• 4 boneless pork chops

• 1 can (20 oz) pineapple chunks, juice reserved

• 1/2 cup barbecue sauce

• 1/4 cup soy sauce

• 2 tbsp brown sugar

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1 tbsp cornstarch (optional, for thickening)

Directions

• Place the pork chops in the bottom of the crockpot.
• In a bowl, mix the reserved pineapple juice, barbecue sauce, soy sauce, brown sugar, garlic powder, onion powder, salt, and pepper. Pour the mixture over the pork chops.
• Add the pineapple chunks on top.
• Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the pork chops are tender.
• If you want a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the crockpot during the last 20 minutes of cooking.
• Serve warm over rice or mashed potatoes, spooning extra sauce over the top.

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This dish is effortless but feels special, thanks to the tropical pineapple flavor balancing out the smoky barbecue sauce. It’s a family-friendly meal with minimal prep and maximum flavor, exactly what busy weeknights need!