I usually make this when I want something that feels a little special without actually spending much time in the kitchen. The pork cooks slowly in a sweet, tangy Hawaiian-style sauce with juicy pineapple and colorful bell peppers. By dinnertime, everything is coated in that glossy, caramelized-tasting sauce.

Honestly, the pineapple is what makes this dish for me. Its sweetness balances the salty soy sauce and savory pork beautifully. And because everything cooks together, you get plenty of sauce for spooning over rice.

It’s one of those easy slow cooker dinner recipes I can throw together on a busy afternoon and basically forget about until dinner.

Why You’ll Love This Recipe

Easy to prepare: Most of the work is simply adding ingredients to the slow cooker.
Sweet and savory: Pineapple, brown sugar, soy sauce, and garlic create a delicious Hawaiian-inspired sauce.
Family-friendly: The flavors are approachable without being overly spicy.
One-pot cleanup: Everything cooks together in the slow cooker.
Perfect with rice: The extra sauce is practically made for spooning over steamed rice.

Ingredients

For the Pork Chops

4 thick-cut boneless or bone-in pork chops, about 1-inch thick
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil, optional for searing

For the Hawaiian Sauce

1 cup pineapple chunks, fresh or canned
½ cup pineapple juice
½ cup low-sodium soy sauce
⅓ cup packed brown sugar
¼ cup ketchup
2 tablespoons apple cider vinegar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon smoked paprika, optional
1 tablespoon cornstarch
2 tablespoons cold water

For the Vegetables

1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
½ small onion, sliced
Additional pineapple chunks, for serving

How to Make Slow Cooker Hawaiian Pork Chops

1. Season the Pork

Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, and garlic powder.

If you have a few extra minutes, I highly recommend giving the pork chops a quick sear. Heat the olive oil in a skillet over medium-high heat and brown the chops for about 2 minutes per side.

You don’t need to cook them through at this point. We’re just looking for that beautiful browned exterior.

I sometimes skip this step when I’m in a hurry, and the recipe still works. But honestly, the extra browning adds a lot of flavor.

2. Make the Hawaiian Sauce

In a bowl, whisk together:

Pineapple juice
Soy sauce
Brown sugar
Ketchup
Apple cider vinegar
Garlic
Ginger
Smoked paprika, if using

Whisk until the brown sugar is mostly dissolved.

The sauce should taste sweet, salty, tangy, and slightly savory. Don’t worry if it tastes a little intense on its own—the pork and vegetables will mellow everything out as they cook.

3. Add the Vegetables to the Slow Cooker

Place the sliced onion, red bell pepper, and green bell pepper in the bottom of a 6-quart slow cooker.

Scatter some of the pineapple chunks over the vegetables.

4. Add the Pork Chops

Nestle the seasoned or seared pork chops on top of the vegetables.

Pour the Hawaiian sauce evenly over everything. Add the remaining pineapple chunks around the pork.

Try not to completely bury the pork chops under the vegetables. Keeping them nestled together helps them cook more evenly.

5. Slow Cook

Cover and cook on:

LOW for about 3–4 hours, or
HIGH for about 1½–2½ hours

Cooking time will vary depending on the thickness of your pork chops and your slow cooker.

The most important thing is to cook the pork to a safe internal temperature rather than relying only on the clock. For whole cuts of pork, the USDA recommends 145°F (63°C), followed by a 3-minute rest.

Thinner pork chops can become dry if they’re left in the slow cooker for too long, so start checking them toward the earlier end of the cooking range.

6. Thicken the Sauce

About 15–20 minutes before serving, mix the cornstarch with 2 tablespoons of cold water to make a smooth slurry.

Stir it into the sauce in the slow cooker, cover, and let it cook for another 15–20 minutes until the sauce thickens.

If you’d rather have an extra-thick glaze, transfer some of the cooking liquid to a saucepan and simmer it with the cornstarch slurry until glossy and thick.

7. Serve

Carefully remove the pork chops and spoon plenty of the pineapple sauce, peppers, onions, and pineapple over the top.

I like to finish everything with a little freshly cracked black pepper and, if I have some on hand, chopped green onions.

Cooking Tips for the Best Hawaiian Pork Chops

Choose thick pork chops

Thick-cut chops work much better than very thin chops in the slow cooker. Thin chops can overcook before the sauce has a chance to develop.

Don’t skip the pineapple juice

Pineapple juice provides much of the sweet-tangy flavor that gives this recipe its Hawaiian-inspired character. Canned pineapple works perfectly fine, and you can simply use the juice from the can.

Searing is optional—but worthwhile

If you’re short on time, skip it. If you have an extra 5 minutes, though, sear the pork first. That browned crust adds a deeper savory flavor.

Don’t overcook the pork

This is probably the biggest tip I’d give you. Slow cookers are forgiving, but pork chops aren’t quite as forgiving as pork shoulder. Start checking thick chops earlier rather than later.

Adjust the sweetness

Prefer a less-sweet sauce? Reduce the brown sugar to ¼ cup.

Love that classic sweet Hawaiian flavor? Keep the full ⅓ cup or add another tablespoon.

Want a little heat?

Add ½ teaspoon of red pepper flakes or a drizzle of sriracha to the sauce. The sweet pineapple and spicy kick go surprisingly well together.

Use fresh pineapple carefully

Fresh pineapple contains an enzyme called bromelain that can affect the texture of meat. Since this recipe uses a relatively short cooking time, canned pineapple is an easy, consistent choice. Fresh pineapple can still be used for the fruit component.

What to Serve with Hawaiian Pork Chops

My favorite way to serve these is over steamed white rice. The rice soaks up all that sweet, savory sauce, which is honestly the best part.

You could also serve the pork chops with:

Coconut rice
Jasmine rice
Brown rice
Mashed potatoes
Roasted sweet potatoes
Steamed broccoli
Green beans
Simple cucumber salad
Hawaiian macaroni salad

For a fun Hawaiian-inspired dinner, serve the pork with rice, extra pineapple, and a simple crunchy slaw.

Storage and Reheating

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the pork and some of the sauce in a covered skillet over low heat until warmed through. The extra sauce helps prevent the pork from drying out.

You can also microwave individual portions in short intervals, stirring or turning the pork between intervals.

If the sauce thickens too much in the refrigerator, add a splash of pineapple juice or water while reheating.

Approximate Nutrition Information

Per serving, assuming 1 pork chop with sauce, pineapple, and vegetables; nutrition will vary depending on the size and cut of the pork chops and the exact ingredients used.

Calories: ~430
Protein: ~39 g
Carbohydrates: ~31 g
Fat: ~17 g
Saturated Fat: ~5 g
Sugar: ~24 g
Sodium: ~1,050 mg
Fiber: ~2 g

For a lower-sodium version, use low-sodium soy sauce and reduce the amount slightly.

Frequently Asked Questions

Can I use bone-in pork chops?

Absolutely. Bone-in pork chops work very well and can have a little more flavor. Just choose relatively thick chops and use an instant-read thermometer to check for doneness.

Can I use frozen pork chops?

For best food-safety and cooking results, thaw the pork chops in the refrigerator before putting them in the slow cooker. Starting with thawed meat also makes it much easier to predict the cooking time.

Can I make Hawaiian pork chops without searing them?

Yes! Searing is completely optional. It adds extra browned flavor, but the slow cooker will still produce a delicious dinner if you put the seasoned pork chops directly into the cooker.

Can I add other vegetables?

Definitely. Carrots, zucchini, broccoli, snap peas, or sliced mushrooms can work nicely. Keep in mind that softer vegetables can become quite tender during slow cooking, so add delicate vegetables later if you prefer them to retain some texture.

Can I make the sauce less sweet?

Of course. Start with ¼ cup of brown sugar instead of ⅓ cup. You can also use extra vinegar or a squeeze of lime juice to add more tang and balance the sweetness.

Final Thoughts

These Slow Cooker Hawaiian Pork Chops are exactly the kind of dinner I love having in my back pocket. They’re colorful, comforting, and full of that sweet-and-savory pineapple flavor without requiring a complicated ingredient list.

I usually serve mine over a big scoop of fluffy rice, spoon the extra sauce over everything, and add a little green onion on top. It looks impressive enough for a weekend dinner but is easy enough for a busy Tuesday.