Slow Cooker Hawaiian Pork Chops: Sweet, Tangy, and Tropical

These tender pork chops simmer in a sweet and tangy pineapple sauce, creating an easy, tropical-inspired meal that’s perfect for busy days. Serve over rice with steamed vegetables for a complete dinner.

Ingredients (Serves 4–6)

• 4–6 boneless or bone-in pork chops (about 1½–2 pounds/680–900 g)
• 1 can (20 oz/567 g) pineapple chunks, with juice
• ½ cup barbecue sauce
• ¼ cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
• 1 small onion, thinly sliced
• 1 bell pepper, sliced (red or green)

Optional Thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

For Serving

• Cooked white or brown rice
• Sliced green onions
• Sesame seeds

Instructions

1. Layer the ingredients.
   • Place the sliced onion and bell pepper in the bottom of the slow cooker.
   • Arrange the pork chops on top.
2. Make the sauce.
   • In a bowl, whisk together the pineapple (with its juice), barbecue sauce, soy sauce, brown sugar, garlic, and ginger.
3. Cook.
   • Pour the sauce over the pork chops.
   • Cover and cook:
     • Low: 6–7 hours
     • High: 3–4 hours
   • The pork should be tender and reach an internal temperature of 145°F (63°C).
4. Thicken the sauce (optional).
   • Remove the pork chops and keep warm.
   • Whisk together the cornstarch and cold water.
   • Stir the slurry into the cooking liquid.
   • Cover and cook on High for 10–15 minutes, until the sauce thickens.
5. Serve.
   • Return the pork chops to the slow cooker and spoon the sauce over the top.
   • Garnish with green onions and sesame seeds, and serve over hot rice.

Tips

• Sear the pork chops for 2–3 minutes per side before slow cooking for extra flavor (optional).
• Add sliced carrots or snap peas during the last hour of cooking for more vegetables.
• For a little heat, stir ½ teaspoon crushed red pepper flakes or a dash of sriracha into the sauce.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop or in the microwave until heated through.

Prep Time: 10 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: About 6–7 hours
Servings: 4–6