Enjoy a savory dinner of Pineapple Pork Chops, oven-baked with pineapple rings, brown sugar, and butter, then finished with a glossy sweet sauce. These pork chops are simple to prepare, tender and full of balanced sweet-and-salty flavor—an excellent choice for a family meal.
Serve the pork chops and pineapple with coconut jasmine rice, baked potatoes, or a tropical fruit salad for a complete plate. A light cake or fruit-based dessert pairs nicely afterward.
Pork Chops with Brown Sugar and Pineapples
Oven-baked pork chops topped with pineapple rings, brown sugar, and butter create a fast, satisfying meal. The marinade—pineapple juice with soy sauce, brown sugar, ketchup, garlic powder, and ginger—yields a bright, sweet glaze. When baked covered, the chops stay moist and finish with a rich buttery topping and caramelized pineapple.
How to Make Oven-Baked Pineapple Pork Chops
This recipe is straightforward and adaptable. If you prefer, skip marinating and proceed directly to seasoning and baking the chops. The recipe card below lists ingredient amounts and complete instructions.
Start with the Marinade:
- Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, and ground ginger together until the sugar dissolves and the mixture is smooth.
- Measure 2 cups of this mixture and set it aside in a covered container for the sauce. Place the pork chops and 1 to 1 ½ cups of the remaining marinade into a resealable plastic bag or shallow dish, ensuring the chops are mostly submerged. Refrigerate for 30 minutes to 1 hour, then remove the chops and discard any marinade that contacted raw pork.
Prepare and Bake the Pork Chops:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
- Arrange the pork chops in the dish and season both sides with salt and black pepper.
- Place one pineapple ring on each pork chop. Spoon 1 tablespoon of brown sugar into the center of each pineapple ring, then top each with 1 tablespoon of butter.
- Cover the dish with aluminum foil and bake 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the chops reads 145°F (63°C). Let rest for at least 10 minutes before serving.
Make the Sauce
- Whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry.
- Pour the reserved 2 cups of clean marinade into a medium saucepan and bring it to a simmer over medium heat.
- Slowly whisk in a small amount of the cornstarch slurry, stirring continuously until the sauce thickens. Add more slurry until you reach the desired consistency.
- Remove from heat and spoon the sauce over the baked pork chops before serving.
Tips for Success
- Marinate for at least 30 minutes and up to overnight to deepen flavor. If short on time, even a brief 30-minute soak helps.
- Use fresh or canned pineapple rings—both work well. Canned rings are convenient and consistent in sweetness.
- Cook to an internal temperature of 145°F and allow a short resting period so juices redistribute and the pork stays tender.
- Substitute pineapple tidbits if rings aren’t available; just spoon them over the chops before baking.
- Covering the baking dish keeps the meat moist and prevents the butter from splattering in the oven.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Warm gently in a 300–350°F oven until heated through, or microwave on medium power to avoid drying the meat. If reheating in the oven, cover the dish to retain moisture.
How Do You Marinate Pork Chops?
Place pork chops in a large resealable plastic bag or shallow container. Pour in enough marinade to cover most of the meat, press out excess air if using a bag, seal, and refrigerate. Marinate at least 30 minutes or up to overnight. Discard any marinade that touched raw pork.
What Temperature Should Pork Chops Be Cooked To?
Cook pork chops to an internal temperature of 145°F (63°C), then remove from the oven and let them rest for at least 10 minutes before serving. This ensures safe, juicy results.
Can I Use Canned Pineapple?
Yes. Canned pineapple is economical, readily available, and less messy than fresh. Fresh offers slightly better texture and color, but canned rings provide excellent convenience and consistent sweetness.
Can I Use Bone-In Pork Chops?
Bone-in chops work well; they may take a little longer to reach 145°F. The bone can help the meat stay juicy. If using bone-in, check temperature near the bone for doneness.
Other Dinner Ideas
- Coconut lime chicken
- Hot dogs and potatoes
- Pork chop and stuffing bake
- Maple brown sugar glazed ham
- Air fryer pork tenderloin
- Cheesy potato soup
- Cheesy hamburger rice casserole
Pineapple Pork Chops
What You’ll Need
For the Marinade:
- 1 ½ cups pineapple juice
- ¾ cup light brown sugar
- ¾ cup soy sauce
- 3 tablespoons ketchup
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
For the Pork Chops:
- 4 boneless pork chops, about 1-inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 pineapple rings
- 4 tablespoons light brown sugar
- 4 tablespoons unsalted butter
For the Sauce:
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 2 cups reserved marinade (set aside before marinating the pork)
How to Make It
To Make the Marinade:
- Whisk together the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, and ground ginger until smooth.
- Set aside 2 cups of the marinade in a covered container for the sauce; this portion must not touch raw pork.
- Place the pork chops in a resealable bag or shallow dish and pour 1 to 1 ½ cups of the remaining marinade over them. Refrigerate 30 minutes to 1 hour. Remove chops and discard any used marinade that contacted raw meat.
To Make the Pork Chops:
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Arrange the marinated chops in the dish and season with salt and pepper.
- Top each chop with a pineapple ring, 1 tablespoon brown sugar, and 1 tablespoon butter.
- Cover with foil and bake 25–35 minutes, until internal temperature reaches 145°F. Let rest before serving.
To Make the Sauce:
- Whisk cornstarch and cold water to form a slurry.
- Simmer the reserved 2 cups of marinade in a saucepan. Gradually whisk in the slurry and simmer until the sauce thickens to the desired consistency.
- Drizzle the sauce over the baked pork chops and serve warm.
Notes
- Reserve 2 cups of the marinade before adding any to the pork. The reserved portion makes the sauce; any marinade that touched raw pork must be discarded.
- Cooking time varies with chop thickness—use an instant-read thermometer for accuracy.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.