Best Grilled Hawaiian Pork Chops

I never thought much about pineapple on meat until I tried these grilled Hawaiian pork chops. Growing up, the closest we got to Hawaiian anything was the occasional pizza debate—and we all know how that goes.

But here’s the thing: sweet and savory just work together. The pineapple juice in the marinade makes the pork tender, and grilling those pineapple rings alongside the chops? That’s where the magic happens. The sugar caramelizes, the fruit gets those nice grill marks, and suddenly you’ve got something that tastes like a backyard luau without leaving Portland.

This recipe comes together easier than you’d think. Most of the ingredients are probably already in your pantry, and the marinade does all the heavy lifting. You just need a bit of time to let those flavors soak in.

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What Kind of Pork Chops Should I Use?

For this recipe, thin-cut pork chops are your best bet since they’ll soak up all that Hawaiian marinade and cook quickly on the grill without drying out. You can go with either bone-in or boneless – bone-in chops tend to stay a bit juicier, but boneless are easier to eat and cook a touch faster. Look for chops that are about 1/2 to 3/4 inch thick at the grocery store, and try to pick ones that have a little bit of marbling (those thin white lines of fat) since that’ll help keep them moist on the grill. If you can only find thicker chops, you can ask your butcher to butterfly them for you, or just plan on grilling them a bit longer.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pork chops: If you can’t find thin-cut pork chops, regular thickness works fine – just add a few extra minutes to your grilling time. You can also use boneless chicken thighs or breasts, though cooking times will vary.
• Sesame oil: Don’t have sesame oil? You can use vegetable or canola oil, but you’ll lose that nutty flavor. If you want to keep some of that taste, add a sprinkle of toasted sesame seeds at the end.
• Fresh pineapple rings: Canned pineapple is actually called for here, but if you prefer fresh, just substitute pineapple juice for the reserved juice from the can.
• Brown sugar: You can swap this with honey or maple syrup (use about 1/4 cup), though the flavor will be slightly different. White sugar works too if that’s all you have.
• Ground ginger: Fresh grated ginger (about 1 tablespoon) will give you a brighter, more pronounced ginger flavor if you have it on hand.
• Cornstarch: For thickening the sauce, you can use flour instead – just use 3 tablespoons mixed with cold water.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with pork chops is overcooking them, turning perfectly good meat into dry, chewy disappointment – pull them off the grill when they hit 140°F internal temperature, not 165°F, since they’ll continue cooking during the resting period and reach a safe 145°F.

Don’t skip marinating the pork for at least 10 minutes (though 2-4 hours is even better), as this step helps tenderize the meat and infuses it with flavor, especially important for lean cuts like pork chops.

Another common error is not properly preheating your grill or forgetting to oil the grates, which causes the pork and pineapple to stick and tear when you try to flip them – a well-oiled, hot grill creates those nice grill marks and makes flipping easy.

Finally, make sure to boil the leftover marinade for at least 3-5 minutes before using it as a sauce, since it touched raw meat, and whisk your cornstarch slurry thoroughly to avoid lumps in your finished sauce.

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What to Serve With Grilled Hawaiian Pork Chops?

These sweet and savory pork chops are begging for some fluffy white rice or coconut rice to soak up all that amazing sauce. I love pairing them with a simple cucumber salad or coleslaw to balance out the richness of the marinade – the cool, crisp vegetables are a nice contrast to the caramelized pineapple. You could also serve them alongside grilled vegetables like zucchini, bell peppers, or asparagus, or keep it easy with some roasted broccoli or green beans. For a more filling meal, try adding some macaroni salad or potato salad on the side, which gives you that classic Hawaiian plate lunch vibe.

Storage Instructions

Store: Leftover grilled pork chops keep well in an airtight container in the fridge for up to 4 days. I like to store any extra marinade sauce separately so the pork doesn’t get too soggy. These are great for quick lunches throughout the week!

Freeze: You can freeze the cooked pork chops for up to 3 months in a freezer-safe container or bag. Let them cool completely first, and consider wrapping each chop individually in plastic wrap before freezing so you can grab just what you need.

Reheat: Warm up your pork chops gently in the microwave on medium power, or heat them in a skillet over medium-low heat with a splash of water to keep them moist. You can also reheat any leftover sauce on the stovetop and spoon it over the pork for extra flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 160-180 g
• Fat: 45-55 g
• Carbohydrates: 120-140 g

Ingredients

For the marinade and sauce:

• 3/4 cup low sodium soy sauce
• 1/4 cup water
• 1 1/2 tbsp sesame oil
• 1/2 cup brown sugar, packed
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes
• 3 garlic cloves, freshly minced
• 1 tbsp rice vinegar
• 2 tbsp ketchup
• 1/2 cup pineapple juice
• 2 1/2 tbsp cornstarch

For the grill:

• 8 pork chops (1-inch thick)
• 15 oz pineapple rings
• 1/2 tsp smoked paprika (to season chops)

For the garnish:

• 1/4 cup scallions, chopped

Step 1: Prepare the Hawaiian Marinade and Season the Pork

• 3/4 cup low sodium soy sauce
• 1/4 cup water
• 1 1/2 tbsp sesame oil
• 1/2 cup brown sugar, packed
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes
• 3 garlic cloves, freshly minced
• 1 tbsp rice vinegar
• 2 tbsp ketchup
• 1/2 cup pineapple juice
• 8 pork chops
• 1/2 tsp smoked paprika

In a bowl, whisk together the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, minced garlic, rice vinegar, ketchup, and pineapple juice until the sugar is fully dissolved.

Reserve about 1 cup of this marinade in a separate container to use as a glaze later—this prevents cross-contamination with raw pork.

Pat the pork chops dry with paper towels and season both sides generously with smoked paprika.

Pour the remaining marinade over the pork chops and let them sit for 10 minutes at room temperature to allow the flavors to begin penetrating the meat.

Step 2: Heat the Grill and Prepare for Cooking

While the pork marinates, preheat your grill to medium-high heat (about 375-400°F) and lightly oil the grates to prevent sticking.

This gives you a consistent cooking surface and ensures beautiful caramelization on both the pork and pineapple.

Step 3: Grill the Pork Chops and Pineapple

• 8 pork chops from Step 1
• 15 oz pineapple rings

Remove the pork chops from the marinade, allowing excess liquid to drip off, and place them on the hot grill.

Arrange the pineapple rings alongside the chops.

Grill for 3-4 minutes per side, resisting the urge to move them around—letting them sit allows for a caramelized crust that locks in the juices.

I like to watch for light char marks as a sign the chops are developing flavor.

Once the pork reaches an internal temperature of 140°F (use a meat thermometer for accuracy), remove everything from the grill and let the pork rest for 4 minutes before serving—this keeps the meat juicy and tender.

Step 4: Prepare the Glaze and Thicken

• reserved marinade from Step 1
• 2 1/2 tbsp cornstarch
• water for cornstarch slurry

While the pork rests, pour the reserved 1 cup of marinade into a small saucepan over medium-high heat and bring it to a boil.

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly whisk it into the boiling marinade while stirring constantly.

Continue cooking for 1-2 minutes until the sauce thickens and becomes glossy—you want it to coat the back of a spoon but still flow easily.

For a more balanced glaze, I like to taste it quickly and adjust the heat level or sweetness if needed before serving.

Step 5: Plate and Garnish

• grilled pork chops from Step 3
• grilled pineapple rings from Step 3
• thickened glaze from Step 4
• 1/4 cup scallions, chopped

Arrange the grilled pork chops and pineapple rings on a serving platter or individual plates.

Drizzle the warm glaze generously over the pork and pineapple, then sprinkle with the fresh chopped scallions for color and a sharp, oniony bite that cuts through the sweetness of the sauce.

Best Grilled Hawaiian Pork Chops

Delicious Best Grilled Hawaiian Pork Chops recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 8 servings

Calories 1700 kcal

Ingredients

  

For the marinade and sauce

• 3/4 cup low sodium soy sauce
• 1/4 cup water
• 1 1/2 tbsp sesame oil
• 1/2 cup brown sugar, packed
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes
• 3 garlic cloves, freshly minced
• 1 tbsp rice vinegar
• 2 tbsp ketchup
• 1/2 cup pineapple juice
• 2 1/2 tbsp cornstarch

For the grill

• 8 pork chops (1-inch thick)
• 15 oz pineapple rings
• 1/2 tsp smoked paprika (to season chops)

For the garnish

• 1/4 cup scallions, chopped

Instructions

 

• In a bowl, whisk together the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, minced garlic, rice vinegar, ketchup, and pineapple juice until the sugar is fully dissolved. Reserve about 1 cup of this marinade in a separate container to use as a glaze later—this prevents cross-contamination with raw pork. Pat the pork chops dry with paper towels and season both sides generously with smoked paprika. Pour the remaining marinade over the pork chops and let them sit for 10 minutes at room temperature to allow the flavors to begin penetrating the meat.
• While the pork marinates, preheat your grill to medium-high heat (about 375-400°F) and lightly oil the grates to prevent sticking. This gives you a consistent cooking surface and ensures beautiful caramelization on both the pork and pineapple.
• Remove the pork chops from the marinade, allowing excess liquid to drip off, and place them on the hot grill. Arrange the pineapple rings alongside the chops. Grill for 3-4 minutes per side, resisting the urge to move them around—letting them sit allows for a caramelized crust that locks in the juices. I like to watch for light char marks as a sign the chops are developing flavor. Once the pork reaches an internal temperature of 140°F (use a meat thermometer for accuracy), remove everything from the grill and let the pork rest for 4 minutes before serving—this keeps the meat juicy and tender.
• While the pork rests, pour the reserved 1 cup of marinade into a small saucepan over medium-high heat and bring it to a boil. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly whisk it into the boiling marinade while stirring constantly. Continue cooking for 1-2 minutes until the sauce thickens and becomes glossy—you want it to coat the back of a spoon but still flow easily. For a more balanced glaze, I like to taste it quickly and adjust the heat level or sweetness if needed before serving.
• Arrange the grilled pork chops and pineapple rings on a serving platter or individual plates. Drizzle the warm glaze generously over the pork and pineapple, then sprinkle with the fresh chopped scallions for color and a sharp, oniony bite that cuts through the sweetness of the sauce.