Hawaiian Pork Chops are coated in breadcrumbs and baked for a lighter, healthier take on a classic dish that is traditionally fried. They are finished with a sweet and tangy sauce and served over a warm bed of rice.
Key Takeaways:
- Hawaiian pork chops combine sweet pineapple flavor with savory soy-based sauce for a balanced tropical taste.
- The dish is commonly cooked using pan-searing followed by simmering in sauce or baking for tenderness.
- Key ingredients include pineapple juice, brown sugar, soy sauce, garlic, and onion.
- The recipe works best with boneless pork chops for faster and even cooking.
- It is typically served with steamed rice or mashed potatoes to absorb the sauce.
- You can easily customize the dish with bell peppers, ginger, chili flakes, or BBQ sauce variations.
- The sauce thickens naturally into a glossy pineapple glaze when cornstarch is added.
- It is a popular quick dinner recipe that takes about 25–40 minutes total cooking time.
Overview
Hawaiian pork chops are a sweet and savory skillet or baked dish made with pork chops cooked in a pineapple-based sauce. The recipe typically combines pineapple juice or chunks, soy sauce, brown sugar, garlic, and ginger to create a tropical glaze. The dish is often served with rice and vegetables, making it a quick and flavorful weeknight dinner inspired by Hawaiian-style fusion cooking.
What Do I Need To Make Pork Chops?
Pork Chops: This recipe serves four. You can use bone-in pork chops if preferred, but I used pork loin chops that I cut myself. These boneless chops are a leaner option, offering roughly 60 fewer calories per 4-ounce serving compared to traditional bone-in chops. Plus, you get more edible meat since there’s no bone to discard.
Sweet and Sour Sauce Ingredients: The sauce features a flavorful mix of pineapple, red bell peppers, and onions in a savory broth base, lightly sweetened with brown sugar and ketchup. You can use either fresh or canned pineapple, but for the best texture and flavor, always choose fresh peppers and onions.
Breading Mix: For the coating, I use the original Shake ‘n Bake for Pork recipe to achieve a crispy, well-seasoned crust.
My SIS (simple is smart) way to make perfect rice every time.
Start cooking the rice before preparing the pork chops and sauce.
For 3 cups of light, fluffy rice, you’ll need 2 cups of water and 1 cup of rice.
Follow these steps:
- Bring the water to a boil in a heavy-duty stainless steel pot with a tight-fitting lid.
- Once the water reaches a rolling boil, add 1 teaspoon of salt.
- Add the rice (basmati works best) and give it a quick stir.
- When the water returns to a second boil, turn off the heat immediately. Cover the pot with the lid and let it rest for 20 minutes — do not lift the lid during this time.
- After resting, open the lid, fluff the rice gently with a fork, and serve.
Optional step: After covering the rice with the lid, if your stove has a gas burner with an extra-low setting, you may place the pot on that burner and keep it on the lowest heat setting while it rests.
Lets Bread and Bake the Pork Chops:
I know it looks easy, right? Yes—super easy, especially with my SIS (Simple Is Smart) method for keeping boneless baked pork chops extra moist and tender.
Coat each pork chop with Dijon mustard before dredging it in the breading mix for maximum flavor and juiciness.
Time to Prepare the Hawaiian Sweet & Sour Sauce:
Sauté the sliced onions and bell peppers in a small amount of oil until they are lightly browned and just beginning to soften.
- Next, add the remaining ingredients and bring the mixture to a gentle simmer.
- Dissolve the cornstarch in water, then slowly pour it into the sauce while stirring continuously. This helps prevent lumps and ensures a smooth, glossy texture.
- Once the sauce has thickened, you are ready to assemble and serve. Add approximately 3/4 cup of rice to each plate, place a baked pork chop on top, and generously spoon the Hawaiian sauce over it.
Dinner is served—enjoy.
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Hawaiian Pork Chops With Rice
Ingredients
Hawaiian Sweet and Sour Sauce
- 2 tsp oil
- 1 cup sliced red peppers (120g)
- ½ cup thinly sliced onions or shallots(60g)
- 2 cups vegetable broth (236ml)
- 8 ounces canned pineapple chunks(225g)
- ¼ cup Ketchup (60ml)
- 2 tbsp brown sugar
- 1 tbsp corn starch
- 2 tbsp cold water
Pork Chops
- 4 pork chops- 3/4 inch thick 4 ounces each chop (110g)
- 1 tbsp dijon mustard
- 1 pkg breading mix (I use shake and bake)
Rice
- 1 cup basmati rice
- 2 cups water
- 1 tsp salt
Instructions
Cook the Rice
- Bring 2 cups of salted water to a boil in a heavy duty pan that has a lid.
- Once the water is boiling, add the rice, stir, and bring to a second boil.
- Immediately turn off the burner, cover with the lid and let the rice sit for 20 minutes before removing the lid. NO PEEKING.
Make the Pork Chops while the rice is cooking.
- Preheat oven to 425 degrees.
- Spread the dijon on both sides of the pork chop and coat with the breading mix.
- Place the pork chops on a baking sheet and bake for about 12 - 15 minutes. When the internal temperature reaches 145 degrees F. Remove the chops from the oven and let rest 2-3 minutes before serving.
Make the Hawaiian Sweet and Sour Sauce while the Pork Chops and Rice are Cooking.
- Saute the onions and peppers in the oil until lightly browned but still firm
- Add the vegetable broth, pineapple chunks, ketchup, and brown sugar. Stir to combine and bring to a simmer.
- Dissolve the cornstarch in the water. Add this mixture to the sauce. Stir to mix in and thicken the sauce. Turn off burner
- Assemble and serve. Add 3/4 cup of rice to each place. Add a pork chop next to the rice. Top with the sweet and sour sauce and serve immediately
Video
Notes
Nutrition
FAQ:
Can I use bone-in pork chops for this recipe?
Can I substitute canned pineapple for fresh?
What kind of rice works best for this dish?
Do I need to fry the pork chops before baking?
How do I prevent lumps in the sauce when adding cornstarch?
Can I prepare the components ahead of time?
Final Thoughts
These Hawaiian Pork Chops bring together everything people love about tropical-style comfort food—sweet pineapple, savory pork, and a rich, glossy sauce that comes together fast in one pan. What makes this dish stand out is the balance: the caramelized sweetness from pineapple and brown sugar cuts through the savory depth of the pork, while ingredients like ketchup, vinegar, and broth keep the sauce bright instead of overly heavy. It’s the kind of recipe that feels like takeout, but is actually simple enough for a weeknight dinner. It’s also very flexible. You can easily adjust the sweetness, add more vegetables like bell peppers or onions, or even turn up the flavor with garlic, ginger, or a bit of spice depending on your preference. Served over warm rice, it becomes a full, satisfying meal with minimal effort.
Overall, this is a reliable go-to recipe when you want something quick, flavorful, and a little bit nostalgic with that “Hawaiian” sweet-savory twist.
BWWWAAAHAAHAAA!!!! Hawaiian? Why? Because you threw pineapple in it? Seriously, nothing here is “Hawaiian” and using pineapple makes it especially not Hawaiian! 3 generations of Hawaiians here, not one of us have ever considered Basmati rice as a local thing, nor do we consider red bellpeppers a part of the Hawaiian food culture.
Please call it something else other than Hawaiian pork chops with rice!!! Perhaps Ha`ole style breaded pork chops would be more fitting?