Slow Cooker Hawaiian Pork Chops — A 4-Ingredient Tropical Feast With Almost No Effort

 

 

 

 

 

My uncle has been making these 4-ingredient Hawaiian pork chops for years, and he swears they’re the easiest way to bring cookout flavor to the table without ever firing up the grill.

Everything goes straight into the slow cooker in the morning, and by dinnertime, you have tender, juicy pork chops coated in a sweet and tangy pineapple glaze with colorful bell peppers. The aroma alone will have everyone asking when dinner is ready!

It’s the perfect recipe for a busy weekend, family gathering, or holiday meal when you want something comforting, flavorful, and incredibly easy.

 Ingredients

• 4 boneless or bone-in pork chops
• 1 can (20 oz) pineapple chunks in juice, undrained
• 1 large bell pepper, sliced
• 1 cup sweet Hawaiian-style barbecue sauce

 Instructions

1. Add the pork chops
Place the pork chops in the bottom of a 6-quart slow cooker. Season lightly with salt and black pepper if desired.

2. Add the tropical ingredients
Pour the pineapple chunks and their juice over the pork chops. Add the sliced bell pepper and spoon the barbecue sauce evenly over everything.

3. Let the slow cooker do the work
Cover and cook on LOW for 4–6 hours, or until the pork is tender and cooked through. Avoid overcooking, as pork chops can become dry if left in the slow cooker too long.

4. Serve and enjoy
Carefully transfer the pork chops to serving plates and spoon plenty of the warm pineapple-pepper sauce over the top.

 What to Serve With It

For the ultimate tropical-style dinner, serve these pork chops with:

• Steamed white or jasmine rice
• Coconut rice
• Grilled or roasted vegetables
• A crisp green salad
• Extra pineapple on the side

 Easy Tip

For an even richer glaze, remove the lid during the final 15–20 minutes and let some of the sauce reduce slightly. The result is a glossy, sweet-and-tangy coating that makes these pork chops completely irresistible.

Four simple ingredients, one slow cooker, and almost no effort — exactly the kind of recipe my uncle loves.