Hawaiian Pork Chops

4 Servings
Prep Time 4 minutes
Cook Time 21 minutes
Total Time 25 minutes

Hawaiian Pork Chops are seared easily in a skillet with bell peppers, onion, and a sweet, tangy pineapple sauce. Ready in 25 minutes!

This simple Dinner Recipe is packed with flavor from its sweet and tangy sauce, which takes the traditional Pork Chop Recipe and gives it an amazing Hawaiian-inspired twist.

Hawiian Pork Chops simmering in sauce with pineapples, onions, and bell peppers

This is the perfect meal to serve your family on a busy weeknight. Not only is it quick and easy to make, but it’s also filling and unbelievably delicious. Plus, the amazing Hawaiian flavors from the pineapple sauce will have you feeling like you’re on a tropical getaway, even in the middle of winter.

Cooking the pork chops themselves could not be easier. All you have to do is sear them in a skillet until they’re entirely cooked on all sides. The addition of bell peppers, onion, and a thick, sweet sauce take the simple pork chop base to a whole new level. The whole dish is bursting with flavor and sure to be a favorite!

Hawiian Pork Chops seared in cast iron pan

After cooking the pork and simmering it in the tropical sauce, you can serve it up in easy rice bowls to round out the meal. White Rice or Brown Rice both make a great base that will soak up the extra sauce and go great with the bold flavors of the meal. You can also bring out your favorite Hawaiian sides like Brown Sugar Grilled Pineapple or Hawaiian-Style Macaroni Salad for even more tropical flavors.

More Delicious Pork Recipes

Cooking Tips for Hawaiian Pork Chops

  • Prep time: Start by seasoning the pork chops with salt and pepper, and slice the bell peppers and onions.
  • Cooking time: Add 2 tablespoons of vegetable oil to the base of a large skillet. Shift the pan from side to side until it’s evenly coated in the oil, and turn the stovetop to medium-high heat. Add the meat to the hot skillet, and sear on each side for 5-7 minutes. To make sure the pork is done, use a meat thermometer to check that the internal temperature has reached 145 degrees.
  • Vegetables: Remove the pork chops from the pan, and add in the onion and bell peppers. Stir the vegetables until they’re softened. It should only take about 3-4 minutes of cooking time.
  • Sauce: Add the chicken broth, pineapple chunks and pineapple juice, ketchup, brown sugar, vinegar, and cornstarch. Whisk together the sauce ingredients. Then pour the mixture into the pan, and let it simmer for 5-6 minutes until it thickens. Return pork to the other ingredients and simmer for an additional 3-4 minutes until warmed through.

Hawiian Pork Chops simmering in sauce with pineapples, onions, and bell peppers

Variations on Hawaiian Pork Chops

  • Vegetables: For some extra veggies in the recipe, mix in sliced carrots, mushrooms, and celery stalks with the onion and bell peppers already in the dish.
  • Spicy Hawaiian Pork Chops: Kick the heat in the recipe up a notch by adding in a dash of hot sauce, a little cayenne pepper, or some jalapeño slices.
  • Seasonings: You can easily experiment with the flavor of the sauce by mixing in your favorite seasonings. Add a little bit of paprika, ginger, cumin, red pepper flakes, garlic powder, or minced cloves of garlic. You can also top the dish off with green onion or fresh cilantro for additional garnish.

Hawiian Pork Chops served over rice with pineapples, onions, and bell peppersMore Hawaiian Inspired Dishes

How to Store Hawaiian Pork Chops

  • Serve: Don’t leave the recipe at room temperature for more than 2 hours.
  • Store: Make sure to let the cooked pork chops cool completely before you put them in an airtight container to store in the fridge for up to 3 days.
  • Freeze: Sealed Hawaiian Pork Chops can also stay good in the freezer for up to 6 months. Let it thaw in the fridge before reheating it.

Hawiian Pork Chops served over rice with pineapples, onions, and bell peppers

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Hawaiian Pork Chops

Hawaiian Pork Chops are seared easily in a skillet with bell peppers, onion, and a sweet, tangy pineapple sauce. Ready in 25 minutes!
Yield 4 Servings
Prep Time 4 minutes
Cook Time 21 minutes
Total Time 25 minutes
Course Dinner
Cuisine Hawaiian
Author Sabrina Snyder


  • 4 pork loin chops , boneless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 tablespoons vegetable oil , divided
  • 1/2 green bell pepper , cut into 1 inch chunks
  • 1/2 red bell pepper , cut into 1 inch chunks
  • 1/4 yellow onion , cut into 1 inch chunks
  • 2 cups chicken broth
  • 8 ounces canned pineapple chunks , undrained
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar , packed
  • 1 tablespoon white vinegar
  • 2 tablespoons cornstarch


  • Season pork chops with salt and pepper.
  • Add 2 tablespoons vegetable oil to a large skillet on medium-high heat.
  • Add pork chops and sear on each side for 5-7 minutes.
  • Remove pork chops, add in bell peppers and onion.
  • Stir and cook for 3-4 minutes until softened.
  • In a bowl, whisk together chicken broth, canned pineapple with juice, ketchup, brown sugar, vinegar, and cornstarch.
  • Add the sauce/pineapple mixture into the pot and let simmer until it thickens, about 5-6 minutes.
  • Add in pork chops and let simmer for 3-4 minutes until warmed through.


Calories: 404kcal | Carbohydrates: 25g | Protein: 30g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 925mg | Potassium: 789mg | Fiber: 2g | Sugar: 18g | Vitamin A: 635IU | Vitamin C: 46mg | Calcium: 38mg | Iron: 1mg

Hawaiian Pork Chops collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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