Pour a can of syrupy pineapple chunks over frozen raw pork steaks, together with 2 ingredients, into slow cooker for an effortless dinner that's my default when I don't know what to make.

This slow cooker 4-ingredient tropical pork steak recipe is one of those practical, no-fuss suppers I fall back on when the day gets away from me and I don’t know what to make. It reminds me of the sweet-and-savory pork dishes that started popping up at Midwestern church potlucks in the 70s, when canned pineapple felt a little bit exotic and “tropical.” Here, frozen raw pork steaks go straight into the slow cooker, and you simply pour a can of syrupy pineapple chunks over the top with two pantry staples. By the time supper rolls around, the meat is tender, the sauce is tangy-sweet, and the house smells like you’ve been cooking all afternoon, even though the slow cooker did all the work.

Serve these tropical pork steaks over a bed of plain white rice or buttered egg noodles so they can soak up all that sweet, pineapple-rich sauce. A simple side of green beans, steamed broccoli, or a tossed salad keeps the plate balanced and adds some color. If you like a little crunch, a pan of roasted carrots or cabbage wedges goes nicely with the soft, saucy pork. On busy nights, I’ll just spoon the pork and pineapple over leftover rice from the fridge and call it done, with maybe a jar of pickled beets or dill pickles on the table for that old-fashioned Midwestern touch.

Servings: 4

2 to 2 1/2 pounds frozen raw pork steaks (about 4 medium steaks, 1/2–3/4 inch thick)

Place the frozen raw pork steaks in an even layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep them mostly in a single layer so they cook evenly.

In a small bowl or measuring cup, stir together the barbecue sauce and soy sauce until well combined. This little mixture gives the pineapple a savory backbone and helps it turn into a glossy sauce.

Pour the entire can of pineapple chunks with the heavy syrup evenly over the frozen pork steaks in the slow cooker. Make sure the fruit and syrup are spread around so each steak gets some pineapple on top.

Drizzle the barbecue sauce and soy sauce mixture over the pineapple and pork, trying to cover as much of the surface as you can. There’s no need to stir; the heat and time will bring everything together.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the pork steaks are cooked through, very tender, and easily pulled apart with a fork. The pineapple will soften and the juices will form a sweet-and-savory sauce.

Once the pork is done, taste the sauce and adjust seasoning if needed. If you like, you can remove the pork steaks to a platter and skim off any excess fat from the top of the sauce in the slow cooker.

Serve the pork steaks hot, spooning plenty of pineapple chunks and sauce over each piece. If you prefer a slightly thicker sauce, you can transfer some of the liquid to a small saucepan and simmer it on the stovetop for a few minutes before serving, then pour it back over the pork.

You can change the personality of this simple dish just by swapping one or two ingredients. For a bit more heat, stir 1/4 teaspoon crushed red pepper flakes into the barbecue sauce and soy mixture before pouring it over the pork. If you prefer a more pronounced tang, add 1 tablespoon of apple cider vinegar along with the soy sauce. To lean into the “tropical” flavor, sprinkle 1/2 teaspoon ground ginger over the pork before adding the pineapple, or finish the dish with a handful of chopped fresh cilantro or green onions for color. If you don’t have barbecue sauce on hand, you can use 1/4 cup ketchup plus 1/4 cup brown sugar and a dash of Worcestershire in its place, keeping the soy sauce the same. For a slightly lighter version, choose pineapple packed in juice instead of heavy syrup and use a lower-sugar barbecue sauce; just know the final dish will be a bit less rich and sweet. Food safety notes: Always start with fully frozen, raw pork steaks that are well-wrapped and have been kept at a safe freezer temperature. Place them directly into the slow cooker without thawing on the counter; the controlled heat of the slow cooker will bring them through the temperature “danger zone” safely. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Cook the pork until it reaches an internal temperature of at least 145°F, measured in the thickest part of the meat, although many folks prefer to cook shoulder or blade-style pork steaks longer so they become fork-tender. Refrigerate leftovers within 2 hours of cooking, store them in a covered container, and use within 3 to 4 days, reheating until piping hot before serving.