This slow cooker 4-ingredient Hawaiian pork chops recipe is my secret holiday cookout alternative that my uncle absolutely swears by. Instead of hovering over a hot grill, you toss everything into the slow cooker in the morning and let it bubble away into a sticky, tropical feast by dinnertime. The pork chops turn fork-tender and soak up a sweet, tangy island-style glaze made from pantry staples, pineapple, and colorful peppers. It’s perfect for those busy summer weekends when you want backyard cookout vibes with basically zero effort.
Serve these Hawaiian pork chops right out of the slow cooker with a big spoon for all that glossy sauce, pineapple, and peppers. They’re amazing over steamed white rice, coconut rice, or even mashed potatoes to catch every bit of the sweet-savory juices. Add a simple side like grilled or roasted corn, a crunchy coleslaw, or a green salad to balance the richness. If you’re leaning into the cookout theme, pile the shredded pork and peppers onto toasted buns or Hawaiian rolls for easy sandwiches, and set out chips, fresh fruit, and a pitcher of iced tea or lemonade.
Slow Cooker Hawaiian Pork ChopsServings: 4
Ingredients
2 pounds bone-in pork chops (about 4 medium chops, 3/4- to 1-inch thick)
1 (20-ounce) can pineapple chunks in juice, undrained
1 cup thick barbecue sauce (sweet or hickory-style works best)
1 large bell pepper, seeded and cut into bite-size strips (red, orange, or yellow)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help prevent sticking and make cleanup easier.
Lay the pork chops in a single layer in the bottom of the slow cooker. It’s okay if they overlap a bit, but try to keep them mostly flat so they cook evenly and stay tender.
In a medium bowl, stir together the barbecue sauce and the entire can of pineapple chunks with their juice until well combined. This creates that sticky, dark amber glaze as it cooks down.
Pour the pineapple-barbecue mixture evenly over the pork chops, making sure each chop is coated and some pineapple lands on top and around the sides.
Scatter the bell pepper strips over the top of the pork and sauce. They’ll soften and soak up the sweet-savory juices as everything simmers together.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and easily pulled apart with a fork. Avoid lifting the lid too often so you don’t lose heat and extend the cooking time.
Once the pork is fork-tender, gently stir the peppers and pineapple into the sauce, being careful not to completely shred the chops unless you prefer them that way. Taste the sauce and adjust with a pinch of salt or a splash of pineapple juice (if you have extra) if you want a brighter flavor.
Serve the pork chops straight from the slow cooker, spooning plenty of the sticky glaze, pineapple chunks, and peppers over the top of each portion. For a more shredded, pulled-pork style cookout feel, use two forks to pull the pork into large chunks right in the slow cooker and toss with the sauce before serving.
Variations & Tips
For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a drizzle of hot sauce into the barbecue-pineapple mixture before pouring it over the pork. If you like a smokier, more classic cookout flavor, choose a smoky barbecue sauce or add a few drops of liquid smoke. To bulk up the veggies, you can add sliced onions or extra peppers on top before cooking, keeping in mind that extra vegetables will release some liquid and make the sauce slightly thinner. For a slightly thicker glaze at the end, remove the cooked pork chops to a plate, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot sauce in the slow cooker, then cover and cook on HIGH for 10 to 15 minutes until glossy and thick before returning the pork to the pot. If you need to use boneless pork chops, choose thicker cuts (at least 3/4-inch) and check for doneness a bit earlier, as they can dry out faster than bone-in. Always cook pork to a safe internal temperature of at least 145°F (63°C), measured at the thickest part of the chop with a food thermometer, and let it rest briefly before serving or shredding. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before eating. If you’re feeding a crowd, you can easily double the recipe in a larger slow cooker, just be sure the lid fits securely and add up to 30 minutes to the cook time if the pot is very full.
