Pineapple Pork Chops and Rice
Transport your taste buds to the tropics with this irresistible Pineapple Pork Chops and Rice recipe! Juicy, bone-in pork chops are seasoned to perfection, seared for a golden crust, and smothered in a luscious pineapple glaze made with pineapple chunks, soy sauce, honey, and garlic. The glaze, thickened to a silky consistency, pairs beautifully with the tender pork and delivers a perfect balance of sweet and savory. Served alongside fluffy, buttery white rice cooked in chicken broth, this one-pan wonder is as comforting as it is flavorful. Ready in under an hour, it’s ideal for weeknight dinners or entertaining guests. Garnish with vibrant green onions for a pop of color and extra freshness. This tropical-inspired dish will leave everyone reaching for seconds!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 cups pineapple chunks (canned or fresh)
- 0.5 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 2 stalks green onions, sliced (optional garnish)
Instructions
Season both sides of the pork chops with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops on each side for 3-4 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, add pineapple chunks, pineapple juice, soy sauce, honey, and minced garlic. Stir and bring to a simmer.
In a small bowl, whisk together cornstarch and water, then add the mixture to the skillet. Stir until the sauce thickens, about 2-3 minutes.
Return the pork chops to the skillet and spoon the pineapple glaze over them. Cover with a lid and let simmer on low heat for 8-10 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145°F (63°C). Remove from heat.
While the pork chops are cooking, prepare the rice. In a medium saucepan, combine white rice, chicken broth, and butter. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and serve alongside the pork chops. Spoon extra pineapple glaze over the rice for added flavor.
Garnish with sliced green onions, if desired, and serve immediately.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.9 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
