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 the pork meat to the same saucepan and sauté until it is 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 reduce the heat to medium-low and simmer, uncovered, for 10-12 minutes, stirring occasionally, until the pork is cooked through.
NOTE: The cooking time may vary 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-sized pieces).
Yes, you can! Follow the same steps 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!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.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!
Made it multiple times. Love the recipe, it tastes great and my son loves it. But what should I do to make a thicker sauce
Hello Ari! If you want a thicker sauce mix 1 tablespoon of cornstarch + 2 tablespoons of cold water and add the slurry to the sauce when ready, bring it to a simmer, and stir until it thickens. I hope that helps!
The flavor was excellent, but the pork was a bit chewy. Would you recommend a longer cook and stand time?
Hello Sharon! It will depend on what kind of pork cut do you use. Usually, when the pork is chewy this means that is overcooked. However, since this is an IP recipe you can try to pressure cook for longer to break down and make the meat tender. Let me know how it turns out for you! Thanks for your interest in my recipe.
Absolutely delicious!! We had a 20oz can of Crushed Pineapple available so we used that. Very tasty! So happy with how much it made too.
Hello Carm! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi there, I’m about to make this recipe, but I don’t understand the, cook the pork until no longer pink. Are we just searing the outside of the chops, or are we cooking it entirely through?
Hello Kim! In step 4, you have to saute the pork just until lightly browned (no longer pink). Then the pork continues to cook when you seal the pot. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sorry to say this is NOT a Hawaiian dish. Just because there is pineapple on it, it does not make it Hawaiian.
Hello Deanna! Thanks for your feedback and for stopping by. Hawaiian or not it’s delicious. Hope you give a try soon.
I have uncooked Polynesian seasoned pork chops from Omaha steaks can I still use this recipe for it or do you think it’ll be too much overpowering flavor?
Hello Gabriella!
I LOVE my Instant Pot and this recipe is one of my family’s fave. I haven’t tried the Polynesian pork chop form Omaha but I think it could work great! I would recommend reducing the amount of soy sauce to avoid it ending up too salty. So add 3 tablespoons of water and 1 tablespoon soy sauce, the rest remains the same.
Thanks so much for your interest in my recipe and let me know if you have any questions.
Cheers,
Tried this recipe last night and substituted crushed pineapple for the chunks. Could not get the insta pot to seal to cook for the 10 min cooking time but left it cook 5 extra minutes to ensure it was cooked throughly. Served over bed of white rice and it was delicious. Thanks for posting the recipe.
Hello Cliff! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Mine does that sometimes. I take the lid off and make sure the seal is not out of place. I run my finger around it to check. Then CAREFULLY and straight down put the lid back on and twist to lock. That usually does the trick. I have an off brand pot that I have to do this to.
Hope this helps.
You don’t even have to change any settings. It is still looking for the pressure to reach the correct limit. If the seal is good, the pot will continue to seal and cook.
Always amuses me to see kosher salt specified in pork recipes…
We added butternut squash which made a very color medley of brown, yellow, orange, red (pork, pineapple, squash, peppers). We don’t have an Instant pot, so we just made it in a pan. It was tasty The kids complained about the pineapple but they ate it!
Hello Harriet! I am very glad your family liked it. I use kosher salt for my cooking because, in my opinion, it taste better but you are free you any other kind if you wish. Thanks sonmuch for trying my recipe and for the feedback. Happy Holidays! ?
Do you think this would work with ground beef? Thanks
Hello Kit! I haven’t tried this recipe with ground beef but I think it could work. If you do try using this alternative ingredient, please let me know the outcome. Thanks!!
Can I turn this into a crock pot recipe? I really need something that I can just dump in the crockpot before work! Thank you!
Hello Autumn! I haven’t tested this recipe in the slow cooker yet but I think it’s totally doable. If you try, please, come back and let me know how it turned out. ?
I found this recipe one night when hubby requested pineapple pork. It’s a hit in our household! I have made it the instapot and in our slow cooker, both work out great. Have also used pork chops in lieu of pork chunks, again with excellent results. Keep cooking & sharing!
Hello Valerie! Great to hear that it was a hit! It’s one of our fave dinners too. Thanks a lot for the review and good feedback.
Hmm…would you happen to know if we have to change the cooking time if we substitute the pork for chicken? The recipe sounds delish but I’m a chicken girl. 😉
Hello Jess! I have used chicken to make this recipe and it is delicious too. For boneless, skinless chicken breasts cut into 1-inch pieces, the same cooking time will work perfectly. For bone-in chicken, you will need to adjust the cooking time to 20 – 25 minutes, depending on the size of the pieces.
Question..could I used cubed boneless pork chops instead of pork stew chunks?
Hello Kris! yes, you can, if the pork chops are thick much better. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
This is a keeper! Wry easy and very tasty!
Hello Kristine! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Yum, yum, yum! Totally making this for family this Sunday. Hope it will be a blast.
Hi Kimberly! So glad you like this recipe. Be sure to shout out if you have any questions!
Thank you for this recipe. I dont have a pressure pot, i modified your ingrediants to a wok. The results where awesome.
Hello Sarah! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
My family loved it! I added yellow and orange peppers as well as zucchini. Served it with rice. The kids asked for the left overs to be packed in their lunch for tomorrow !
Hello Laura! I’m SO GLAD you enjoyed this recipe. This is one of my kids’ fave, too. Thank you for taking the time to come back and let me know!?
When you say “secure the lid and cook for 10 mins”….did you leave it at saute or set it to high pressure or what?
Hello Laura! Sorry if the instruction weren’t clear enough. You have to secure the lid, set it to high pressure and cook for 10 min. Please let me know if you have any other question. Thanks for your interest in my recipe. ?
I’m glad you asked, because that’s what I was trying to figure out as well!
Hello Crystal! Thanks for your interest in this recipe. I edited the instructions to make them clearer. ?