This Easy Hawaiian Pineapple Pork is a quick and easy dish perfect for busy weeknights. It’s out of this world delicious. Smoky, sweet, salty, and tangy. Best of all…this dish is ready in under 30 minutes! The recipe includes instructions for stovetop and instant pot, step-by-step photos, and lots of tips.
Oriana’s Thoughts On The Recipe
Some recipes just hit the spot every single time, and this Hawaiian Pineapple Pork is one of them! It’s the perfect balance of sweet, salty, smoky, and tangy—like a little tropical getaway on your plate. It’s ready in under 30 minutes, so you can whip up a restaurant-quality meal without the stress. I always serve it over rice to soak up all that incredible sauce, and let me tell you, there are never any leftovers. One bite, and you’ll see why this one’s a keeper!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pineapple chunks in pineapple juice
- Cornstarch
- Honey
- Soy sauce
- Brown sugar
- Fresh ginger
- Garlic
- Olive oil
- Onion
- Red bell pepper
- Boneless pork stew meat or pork tenderloin cubed into 1-inch pieces
- Kosher salt and black pepper
- Dry oregano
- Parsley for garnishing (optional)
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, and peanut-free, making it suitable for most dietary needs with these minor adjustments.
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (gluten-free), or liquid aminos.
Hawaiian Pineapple Sauce
The best thing about this dish is the sauce. It’s sweet, thick, and flavorful. It’s a combination of pineapple juice, garlic, ginger, soy sauce, and honey.
Process Overview: How to Make Hawaiian Pineapple Pork
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Sauce
Mix pineapple juice, garlic, ginger, soy sauce, and honey in a small bowl.
- Saute the Veggies
In a large, heavy saucepan or skillet, add the oil. Heat over medium-high heat for about 1 minute. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove the saucepan and reserve.
- Brown the Meat
Add pork meat to the same saucepan and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce.
- Add the Sauce and Cook
Add the sauce to the saucepan; mix to combine. Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 10 -12 minutes, occasionally stirring, until the pork is cooked.
NOTE: The cooking time might be less or more depending on the size of your meat cubes. To check doneness, take one piece of pork and poke a hole in it with a knife or fork; if the juices run clear or are very faintly pink, the pork is done cooking. - Add the Sauteed Veggies, Adjust Seasoning and Serve
Add the reserved onions and red peppers to the saucepan and toss to coat. Taste and adjust seasoning, adding more salt and black pepper, if necessary. Serve.
Simple Ingredient Swaps & Additions
- You can substitute pork for chicken breasts or thighs (cut into 1-inch pieces).
- Substitute 1 tablespoon of freshly grated ginger with 1 teaspoon of ground ginger.
- Throw some red pepper flakes into your sauce for a sweet, sour, and spicy version.
- Use pork tenderloin cubed into 1-inch pieces instead of pork stew.
Storing & Freezing Instructions
Store refrigerated in an airtight container for up to 3 days.
To freeze, let it cool completely. Add the pork and sauce to a freezer plastic bag or container. Carefully try to press the bag flat and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
Frequently Asked Questions
Absolutely! You can substitute pork for chicken breasts or thighs (cut into bite sizes).
Yes, you can! Follow the same step and cook the pork until it is no longer pink. The cooking time will vary depending on the size of the cubed meat.
My favorite way to serve this pineapple pork is with white rice and some steamed veggies, such as broccoli or asparagus.
You can reheat them in the microwave until warm or use an oven or skillet to heat them all the way through.
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Recipe Card
Easy Hawaiian Pineapple Pork
Equipment
Ingredients
FOR THE HAWAIIAN PINEAPPLE SAUCE:
- 20 oz (570 g) Pineapple chunks in pineapple juice
- 2 tablespoons (30 ml) water
- 1 tablespoon cornstarch
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 3 garlic cloves, minced
FOR THE PORK:
- 2 tablespoons olive oil, separated
- 1 onion, chopped (about 1 cup)
- 1 red pepper, chopped (about 1 cup)
- 2 lb (900 g) boneless pork stew meat or pork tenderloin cubed into 1-inch pieces
- Kosher salt and black pepper
- 1 teaspoon dried oregano
- Parsley for garnishing
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Stovetop Instructions:
- Drain the pineapple chunks and reserve the juice.
- Mix the reserved pineapple juice with the water, cornstarch, honey, soy sauce, brown sugar, ginger, and garlic until well combined. Set aside.
- In a large, heavy saucepan or skillet, add the oil. Heat over medium-high heat for about 1 minute. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove the saucepan and reserve.
- Add pork meat to the same saucepan and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce.
- Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 10 -12 minutes, occasionally stirring, until the pork is cooked. NOTE: The cooking time might be less or more depending on the size of your meat cubes. To check doneness, take one piece of pork and poke a hole in it with a knife or fork; if the juices run clear or are very faintly pink, the pork is done cooking.
- Add the reserved onions and red peppers to the saucepan and toss to coat. Taste and adjust seasoning, adding more salt and black pepper, if necessary.
- Garnish with fresh chopped parsley, if desired. Serve immediately over rice or steamed vegetables.
Instant Pot Instructions:
- Drain the pineapple chunks and reserve the juice.
- In a small bowl, mix the reserved pineapple juice with the water, cornstarch, honey, soy sauce, brown sugar, ginger, and garlic until well combined. Set aside.
- Turn the Instant Pot ON, select “saute” mode, and adjust the heat to MORE. When hot, add 1 tablespoon of oil. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove from Instant Pot and reserve.
- Add the remaining tablespoon of oil to the Instant Pot. When hot, add pork meat and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce. Press “CANCEL”. Secure the lid to the instant pot, select “MANUAL” or “HIGH PRESSURE,” and cook for 8 minutes.
- When the time is up, let the pressure release naturally for 5 minutes. Then, carefully turn the valve to “Venting” to release any extra pressure that might still be present. Finally, remove the lid.
- Add the reserved onions and red peppers to the pot and toss to coat. Taste and adjust seasoning, adding more salt and black pepper, if necessary.
- Garnish with fresh chopped parsley, if desired. Serve immediately over rice or steamed vegetables.
- This recipe is naturally egg, dairy, gluten, nut, and peanut-free, making it suitable for most dietary needs with these minor adjustments.
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (gluten-free), or liquid aminos.
- You can substitute pork for chicken breasts or thighs (cut into bite sizes).
- Use pork tenderloin cubed into 1-inch pieces instead of pork stew.
- Substitute 1 tablespoon of freshly grated ginger with 1 teaspoon of ground ginger.
- Throw some red pepper flakes into your sauce for a sweet, savory, and spicy version.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in February 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2025 to make it as helpful as possible!
So this will sound strange but hear me out. I paired this with mashed sweet potato, and it made a really nice combo.
Hello Wendy! Not strange at all—actually, that sounds like an amazing combo! 😍 Mashed sweet potato has that natural sweetness and creaminess that can balance flavors beautifully. I love hearing creative pairings like this! Thanks for sharing your twist 😊
Thank you for the versatile recipe Oriana. I didn’t have any meat on hand and needed a quick meal so i pan-fried about 200g cashews instead before adding any wet ingredients. It worked a treat, crunchy cashews, crispy peppers and juicy pineapple chunks in the tangy sauce.
Hello Therese! That sound like a interesting and delicious variation. Thanks so much for trying my recipe and taking the time to come back and let me know!