Baked Pineapple Pork Chops

Enjoy a delicious dinner of Pineapple Pork Chops, baked to perfection with pineapple rings, brown sugar, and butter. They’re topped with a sweet sauce that adds an extra layer of flavor. Oven-baked pork chops are easy to make and unbelievably tasty – perfect for your next family meal!

Pair the pork chops and pineapple with a side of Coconut Jasmine Rice, Baked Potatoes, or Tropical Fruit Salad.

Pineapple on top of a pork chop.

Pork Chops with Brown Sugar and Pineapples

Oven-baked pork chops with pineapple are a simple, flavorful meal that everyone will enjoy. Perfectly seasoned pork chops are topped with pineapple rings, brown sugar, and butter before being baked to perfection.

The pineapple juice and soy sauce marinade creates a deliciously sweet glaze while the butter adds rich flavor to the dish. The result are tender, juicy pork chops every time.

How to Make Oven-Baked Pineapple Pork Chops:

This recipe is really easy. If you want to skip the marinade and glaze and go straight to the pork chops, that’s an option!

See the recipe card below for the ingredient amounts and full instructions.

Start with the Marinade:

  1. Place the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, and ginger into a large measuring cup or bowl. Whisk to combine.
  2. Arrange the pork chops and 1 to 1 ½ cups of the marinade in a gallon-size freezer bag. Save the rest of the marinade for the glaze. Refrigerate for 30 minutes to an hour then remove the pork chops from the marinade and discard the remainder.
Measuring cup filled with marinade for pork chops.
Pork chops in a plastic bag with marinade.

Prepare the Pork Chops:

  1. Preheat the oven to 350°F, and spray a 9×13-inch dish with cooking spray.
  2. Place the pork chops in the prepared baking dish, and season with salt and pepper.
  3. Arrange a pineapple ring in the center of each of the pork chops. Place a tablespoon of brown sugar inside each ring of pineapple followed by a tablespoon of butter over the brown sugar.
  4. Cover and bake for 25 to 35 minutes or until the internal temperature of the pork chops reach 145°F on an instant-read thermometer.
Marinated pork chops with salt and pepper in a baking dish.
Pineapple, brown sugar, and butter on top of pork chops.

Make the Sauce:

  1. Start by making a cornstarch slurry to thicken the sauce. Stir together 2 tablespoons of cold water and 1 tablespoon of cornstarch.
  2. Pour the remaining 2 cups of marinade into a medium saucepan. Make sure this is the marinade that you set aside, not the discarded marinade from the bag of pork chops.
  3. Bring the liquid to a simmer then slowly drizzle in a little bit of a cornstarch slurry. Whisk constantly until the sauce begins to thicken. Add more slurry if desired to thicken the sauce more.
  4. Whisk until the sauce is thickened to your liking then remove from heat.
  5. Drizzle the sauce over the baked pork chops and enjoy!
Baked pork chops in a pan.
Top down view of a teriyaki glaze in a pan.

Tips for Success:

  • Marinate the pork chops for at least 30 minutes or up to overnight to ensure the best flavor and texture.
  • Use fresh or canned pineapple rings.
  • Make sure to cook your pork chops until they reach an internal temperature of 145°F with an instant-read thermometer so you don’t undercook or overcook them.
  • Use pineapple tidbits instead of pineapple rings if you prefer.
  • Cover the pan tightly with aluminum foil. This will help to prevent the pork chops from drying out and the butter from plastering in your oven.

Storage:

Refrigerator: Store leftover pork chops in the refrigerator for up to 4 days.

Reheat: Reheat in the microwave on half power or in the oven at 350°F until warmed through.

How do you marinate pork chops?

Place the pork chops in a large plastic bag or container with a lid. Pour the marinade over the pork chops making sure to submerge them in as much marinade as possible.

If using a plastic bag, press as much air out of the bag as possible before zipping it closed. Let the pork chops marinate for at least 30 minutes or up to overnight. Discard any remaining marinade after you remove the pork chops from the container.

Close up view of baked pineapple pork chops on a plate.

What temperature should pork chops be cooked to?

Pork chops should be cooked until they reach an internal temperature of 145°F. Then remove them from the oven and let them rest for at least 10 minutes before serving.

Can I use canned pineapple for pineapple pork chops?

Absolutely! While fresh pineapple rings have the best flavor and color, we often use canned pineapple rings.

They’re inexpensive, an easy ingredient to locate, and less messy than working with a whole pineapple.

Side view of pork chops with brown sugar and pineapple on a plate.

Can I use bone-in pork chops?

Sure! Bone-in pork chops work great in this recipe. Just make sure they reach a safe temperature of 145°F.

Chicken also works well if you aren’t a fan of pork!

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Close up view of brown sugar and pineapple pork chops.

Pineapple Pork Chops

4.6 from 5 votes
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 Servings

Ingredients

For the Marinade:

  • 1 ½ cups pineapple juice
  • ¾ cup light brown sugar
  • ¾ cup soy sauce
  • 3 tablespoon(s) ketchup
  • 1 tsp. garlic powder
  • ½ tsp. ground ginger

For the Pork Chops:

  • 4 boneless pork chops, about 1-inch thick
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 4 pineapple rings
  • 4 tablespoon(s) light brown sugar
  • 4 tablespoon(s) unsalted butter

For the Glaze:

  • 2 tablespoon(s) cold water
  • 1 tablespoon(s) cornstarch
  • 2 cups leftover marinade

Instructions
 

To Make the Marinade:

  • Place the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, and ginger into a large measuring cup or bowl. Whisk to combine.
    1 ½ cups pineapple juice
    ¾ cup light brown sugar
    ¾ cup soy sauce
    3 tablespoon(s) ketchup
    1 tsp. garlic powder
    ½ tsp. ground ginger
    Brown sugar, maple syrup and butter mixture in a measuring cup.
  • Arrange the pork chops and 1 to 1 ½ cups of marinade (save the rest for the glaze) in a gallon size freezer bag. Refrigerate for 30 minutes to an hour then remove the pork chops from the marinade and discard the remainder.
    4 boneless pork chops
    Pork chops in a plastic bag with marinade.

To Make the Pork Chops:

  • Preheat the oven to 350°F, and spray a 9×13-inch dish with cooking spray.
  • Place the pork chops in the prepared baking dish, and season with salt and pepper.
    ½ tsp. kosher salt
    ¼ tsp. ground black pepper
    Marinated pork chops with salt and pepper in a baking dish.
  • Arrange a pineapple ring in the center of each of the pork chops. Place a tablespoon of brown sugar inside each ring of pineapple followed by a tablespoon of butter over the brown sugar.
    4 pineapple rings
    4 tablespoon(s) unsalted butter
    4 tablespoon(s) light brown sugar
    Pineapple, brown sugar, and butter on top of pork chops.
  • Cover, and bake for 25 to 35 minutes or until the internal temperature of the pork chops reaches 145°F on an instant read thermometer.
    Baked pork chops in a pan.

To Make the Sauce:

  • Combine 2 tablespoons of cold water and 1 tablespoon of cornstarch to make a slurry.
    2 tablespoon(s) cold water
    1 tablespoon(s) cornstarch
  • Pour the remaining 2 cups of marinade into a medium saucepan. Make sure this is the marinade that you set aside, not the discarded marinade from the bag of pork chops.
    2 cups leftover marinade
  • Bring the liquid to a simmer then slowly drizzle in a little bit of a cornstarch slurry. Whisk until the sauce begins to thicken. Add more slurry to thicken the sauce to the desired consistency.
    Top down view of a teriyaki glaze in a pan.
  • Drizzle the pineapple brown sugar sauce over the baked pork chops and serve warm!
    Top down view of two plates of baked pork chops.
  • Scroll up and see post for tips, FAQS, and storage options.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop with sauce. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1pork chopCalories: 476kcalCarbohydrates: 42gProtein: 31gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 886mgPotassium: 689mgFiber: 1gSugar: 37gVitamin A: 405IUVitamin C: 8mgCalcium: 51mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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