Pineapple Ginger Pork Chops

Succulent, seared pork chops glazed in a vibrant pineapple-ginger sauce—this island-inspired dish bursts with sweet, tangy, and spicy-savory flavors. Each bite delivers juicy tenderness, caramelized edges, and a tropical finish that feels like a mini vacation on your plate. With an optional brine for extra juiciness and a glossy glaze made from fresh ginger, honey, and pineapple juice, it’s restaurant-worthy comfort food you can make at home.

Why You’ll Love This Recipe

This isn’t just another pork chop—it’s a flavor escape. Inspired by Caribbean, Hawaiian, and Southeast Asian grilling traditions, this recipe combines the natural sweetness of pineapple with the warm kick of fresh ginger for a marinade that tenderizes and transforms. The result? Juicy, caramelized chops with a sticky-sweet crust and a hint of umami depth.

Perfect for:

  • Weeknight dinners with a getaway vibe
  • Fans of teriyaki, grilled pineapple, or sweet-and-spicy flavors
  • Impressing guests without stress
  • Meal prep (reheats beautifully!)

🍍 "I made this on a rainy Tuesday," said one home cook. "My kids said it tasted like we were on vacation—even though we never left the kitchen!"

Ingredients

For the Pork Chops (Optional Brine)

  • 4 bone-in pork chops, ~1 inch thick (~6–8 oz each)
  • ¼ cup (70g) kosher salt (or 2 tbsp table salt)
  • 4 cups (950ml) warm water
  • 2 tbsp (30ml) apple cider vinegar
  • 2 tbsp (40g) brown sugar
  • 1 cup ice (to chill brine quickly)

✅ Brining tip: Keeps chops incredibly moist during cooking.

For the Pineapple-Ginger Marinade & Glaze

  • 4 tsp (20g) freshly grated ginger (do not substitute ground)
  • 2 tsp garlic powder
  • 1½ tbsp (22g) honey
  • 2 tbsp (30g) unsalted butter, softened
  • 3 tbsp (45ml) coconut aminos (or low-sodium soy sauce)
  • 2 tbsp (30ml) pineapple juice (reserved from canned rings or fresh)
  • ¼ tsp sea salt

For Searing & Baking

  • 1 tbsp (15ml) olive oil (or avocado oil)
  • 4 pieces (½ tbsp total) cold unsalted butter (for basting)

For Serving

  • 4 pineapple rings (fresh or canned in juice)
  • Fresh cilantro, chopped (for garnish)
  • Steamed rice, coconut rice, or roasted vegetables (to serve)

Step-by-Step Instructions

1. (Optional) Brine the Pork Chops

In a large bowl:

  • Stir salt and brown sugar into warm water until fully dissolved.
  • Add vinegar and ice to cool the mixture quickly.
  • Submerge pork chops and refrigerate 30 minutes to 1 hour.

After brining:

  • Remove chops, rinse under cold water, and pat very dry with paper towels.

✅ Dry surface = better sear!

2. Make the Marinade

In a small bowl:

  • Whisk together grated ginger, garlic powder, honey, softened butter, coconut aminos, pineapple juice, and salt until smooth and emulsified.

✅ Fresh ginger is key —it gives a bright, zesty punch.

3. Marinate the Chops

  • Place pork chops in a shallow dish or zip-top bag.
  • Coat evenly with marinade.
  • Cover and refrigerate at least 30 minutes, or up to 4 hours for deeper flavor.

❗ Do not marinate longer than 4 hours—the acidity can begin to "cook" the meat.

Remove from fridge 15 minutes before cooking to take off the chill.

4. Sear for a Golden Crust

In a large oven-safe skillet (cast iron preferred) over medium-high heat:

  • Heat olive oil until shimmering.
  • Add pork chops (reserve excess marinade).
  • Sear 2–3 minutes per side, until deeply golden brown and slightly crisp at the edges.

✅ Don’t move them too soon —let them release naturally from the pan.

Place 1 piece of cold butter on each chop and tilt pan, spooning melted butter over the top for extra richness.

5. Bake with Pineapple Rings

  • Preheat oven to 375°F (190°C).
  • Top each seared chop with a pineapple ring.
  • Place skillet in oven and bake 20–25 minutes, until:
    • Internal temperature reaches 145°F (63°C) (measured in thickest part)
    • Pineapple is lightly caramelized
    • Juices run clear

✅ Rest time adds 5°F —remove at 140°F if desired.

6. Glaze & Serve

  • Transfer chops and pineapple to plates.
  • Spoon the rich, caramelized pan juices over the top—this is your natural glaze!
  • Sprinkle with chopped fresh cilantro.

Serve immediately with:

  • Fluffy white rice or coconut rice
  • Roasted carrots or sautĂ©ed greens
  • A squeeze of lime or extra pineapple wedge

✅ Leftovers? Reheat gently in the oven or air fryer—the glaze only gets better!

You Must Know

  • Pat chops dry —wet meat steams instead of searing.
  • Use fresh ginger —ground ginger lacks the bright, spicy zing.
  • Reserve marinade? Only for basting if boiled first; otherwise discard.
  • Tastes better the next day? Reheats beautifully in toaster oven.
  • Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften edges.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Coconut aminos
Low-sodium soy sauce or tamari (GF)
For umami depth
Pineapple juice
Orange juice or apple juice
Sweet-tart alternative
Bone-in chops
Boneless chops or pork tenderloin
Adjust cook time accordingly
Cilantro
Green onions or parsley
For herb variation
Butter
Ghee or plant-based butter
Slight flavor change

Serving Suggestions

  • Serve family-style right in the skillet for rustic charm.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future joy.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Pacific Islander, Hawaiian, and Southern American grilling culture, this recipe celebrates how sweet fruit and bold spices elevate simple proteins. Found at backyard barbecues, luaus, and creative kitchens alike, it honors the joy of turning everyday meals into something celebratory.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use two skillets or work in batches.
  • Want more heat? Add red pepper flakes, sriracha, or sliced jalapeños to the marinade.
  • Make ahead: Marinate chops 1–2 days ahead. Cook when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I grill these instead?
A: Absolutely! Grill over medium heat 5–6 mins per side, adding pineapple in the last few minutes.

Q: Why did my chops turn out dry?
A: Likely overcooked. Use a thermometer and remove at 145°F.

Q: Is this gluten-free?
A: Yes—if using GF-certified coconut aminos or tamari.

Q: Can I use frozen pineapple?
A: Yes—but thaw and pat dry first to avoid excess moisture.

Q: Can I air fry the chops?
A: Yes! Air fry at 375°F for 10–12 mins, flipping halfway, then broil with pineapple for 2 mins.

Allergy Information

Contains: dairy (butter), soy (in coconut aminos/soy sauce).
Gluten-free option: Use certified GF coconut aminos or tamari.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and marinades.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (1 chop + pineapple + glaze)

  • Calories: 380
  • Fat: 18g
  • Saturated Fat: 8g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Sugar: 12g
  • Protein: 38g
  • Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These pork chops don’t whisper. They emerge golden from the oven, fragrant and inviting, saying everything a great meal should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pineapple, passion, and someone who says, “Let’s make it together.”