Juicy Pork Chop with Hawaiian Marinade

I’ll never forget the first time I made these Hawaiian-style pork chops with their sweet and savory marinade – the combo of pineapple juice and soy sauce creates such an incredible flavor that my family practically licked their plates clean! This recipe has become my go-to for weeknight dinners because it’s ridiculously easy to throw together, and those tender, juicy chops taste like they came straight from a Hawaiian luau. Trust me, once you try this marinade, you’ll be making these pork chops on repeat!

Estimated Nutrition

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

• Calories: 1500-1700
• Protein: 130-150 g
• Fat: 45-55 g
• Carbohydrates: 120-140 g

Ingredients

For the marinade and sauce:

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

For the grill and garnish:

• 8 pork chops (center-cut, 1-inch thick)
• 1 can pineapple rings (in 100% juice)
• 3 tbsp scallions (thinly sliced)

Step 1: Make the Hawaiian Marinade

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

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

This aromatic marinade will infuse the pork with sweet, savory, and spicy Hawaiian flavors.

Set aside about 3/4 cup of the marinade to use as a sauce later—you'll thicken it after cooking.

Step 2: Marinate the Pork Chops

• 8 pork chops
• Hawaiian marinade from Step 1

Place the pork chops in a shallow dish or zip-top bag and pour the marinade over them, reserving the portion you set aside for the sauce.

Let them sit for 10 minutes at room temperature—this brief marinade won't fully cure the meat but will add surface flavor and help keep it moist.

I like to massage the marinade into the chops to ensure even coating.

Step 3: Prepare the Grill and Pineapple

• 1 can pineapple rings

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

Drain the canned pineapple rings, reserving the juice if you'd like to add it to the sauce for extra sweetness.

Arrange the rings on a plate near the grill so they're ready to cook when the pork goes on.

Step 4: Grill the Pork and Pineapple

• marinated pork chops from Step 2
• pineapple rings from Step 3

Remove the pork chops from the marinade and place them directly on the hot grill.

Cook for 3-4 minutes on the first side without moving them—this creates a nice caramelized crust that locks in flavor.

Flip and cook for another 3-4 minutes on the second side.

During the last minute of cooking, add the pineapple rings to the grill to warm them and add charred flavor.

I find that pineapple caramelizes beautifully and complements the savory pork perfectly.

Step 5: Rest the Meat and Make the Sauce

• reserved marinade from Step 1
• 2 1/2 tbsp corn starch
• water

Remove the pork chops and pineapple from the grill when the pork reaches an internal temperature of 140°F (medium), then transfer to a serving plate and let rest for 4 minutes—this allows the juices to redistribute and keeps the meat tender.

While the pork rests, pour the reserved marinade into a saucepan over medium-high heat and bring it to a gentle boil for 2-3 minutes to reduce and concentrate flavors.

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly pour it into the simmering sauce while stirring constantly until it thickens to a glossy consistency (about 1 minute).

Step 6: Plate and Serve

• grilled pork and pineapple from Step 4
• Hawaiian sauce from Step 5
• 3 tbsp scallions

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

Pour the warm Hawaiian sauce over the top, allowing it to pool slightly around the meat and pineapple.

Finish with a generous sprinkle of thinly sliced scallions for a bright, fresh garnish that cuts through the richness of the dish.

Juicy Pork Chop with Hawaiian Marinade

Delicious Juicy Pork Chop with Hawaiian Marinade recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 1600

Ingredients Method

Ingredients

  

For the marinade and sauce

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

For the grill and garnish

• 8 pork chops (center-cut, 1-inch thick)
• 1 can pineapple rings (in 100% juice)
• 3 tbsp scallions (thinly sliced)

Method

 

1. In a bowl, whisk together the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, minced garlic, ketchup, pineapple juice, and rice vinegar until the sugar dissolves completely. This aromatic marinade will infuse the pork with sweet, savory, and spicy Hawaiian flavors. Set aside about 3/4 cup of the marinade to use as a sauce later—you'll thicken it after cooking.
2. Place the pork chops in a shallow dish or zip-top bag and pour the marinade over them, reserving the portion you set aside for the sauce. Let them sit for 10 minutes at room temperature—this brief marinade won't fully cure the meat but will add surface flavor and help keep it moist. I like to massage the marinade into the chops to ensure even coating.
3. While the pork marinates, preheat your grill to medium-high heat (about 375-400°F) and lightly grease the grates to prevent sticking. Drain the canned pineapple rings, reserving the juice if you'd like to add it to the sauce for extra sweetness. Arrange the rings on a plate near the grill so they're ready to cook when the pork goes on.
4. Remove the pork chops from the marinade and place them directly on the hot grill. Cook for 3-4 minutes on the first side without moving them—this creates a nice caramelized crust that locks in flavor. Flip and cook for another 3-4 minutes on the second side. During the last minute of cooking, add the pineapple rings to the grill to warm them and add charred flavor. I find that pineapple caramelizes beautifully and complements the savory pork perfectly.
5. Remove the pork chops and pineapple from the grill when the pork reaches an internal temperature of 140°F (medium), then transfer to a serving plate and let rest for 4 minutes—this allows the juices to redistribute and keeps the meat tender. While the pork rests, pour the reserved marinade into a saucepan over medium-high heat and bring it to a gentle boil for 2-3 minutes to reduce and concentrate flavors. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly pour it into the simmering sauce while stirring constantly until it thickens to a glossy consistency (about 1 minute).
6. Arrange the rested pork chops and grilled pineapple rings on a serving platter or individual plates. Pour the warm Hawaiian sauce over the top, allowing it to pool slightly around the meat and pineapple. Finish with a generous sprinkle of thinly sliced scallions for a bright, fresh garnish that cuts through the richness of the dish.