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Pineapple slow-cooked pork brings together sweet and savory in every bite. These juicy pork pieces soak up tangy pineapple flavors over hours, so you get super tender meat that’s both cozy and super flavorful. Your crew will probably ask for more after one helping.
Stumbled on this dish at the craziest time—needed dinners I could pretty much ignore. After the first try, my family was totally hooked. It’s now our go-to for nights when I can’t watch a pot all evening.
Mouthwatering Ingredients
- Green onions: Sliced for topping, these give a fresh crunch and a nice hint of onion right before serving
- Cornstarch: 1 tablespoon Mix up with water for a sauce that comes out nice and glossy
- Fresh ginger: 1 teaspoon Look for firm, plump roots for sharp, bright flavor
- Garlic: 3 cloves Chop fresh for the best punch—skip the pre-chopped jars
- Brown sugar: 1/4 cup Melts and gets all caramelized, pumping up that sweet pineapple taste
- Soy sauce: 1/4 cup Adds that salty, rich background everyone loves in the sauce, plus helps with the pork’s texture
- Canned pineapple chunks: 20 ounces Go for ones packed in juice, not syrup, and hold on to the juice for your sauce
- Pork shoulder or pork butt: 2 pounds These cuts get melt-in-your-mouth tender after a long cook, thanks to their marbled fat
Simple Step-by-Step
- Combine and serve it up:
- Pop the pineapple and pork back into that thick sauce. Give everything a gentle stir so it’s all glossy. Sprinkle chopped green onions over the top for a fresh look and taste, then it’s ready to eat!
- Thicken up:
- Mix cornstarch and a splash of water in a little bowl until smooth. Scoop the meat and pineapple out. Pour the juices into a saucepan and let it gently bubble, stirring in the cornstarch slurry until the sauce looks shiny and thicker.
- Toss in pineapple:
- Add in the pineapple chunks during the last hour so they stay a little bit firm and don’t totally fall apart. This gives your finished dish some nice texture.
- Let the slow cooker work:
- Cover it and pick low for 6–8 hours (or high for 3–4 hours). When a fork easily breaks the pork, it’s all done—the slow simmer lets those pork chunks soak up all the flavor.
- Layer in the slow cooker:
- Put your pork pieces in at the bottom, trimming off most (not all) of the fat. Pour your sauce over everything to coat really well.
- Mix up your sauce:
- Stir together pineapple juice (the stuff you saved), soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar’s gone. This is what flavors your whole meal.
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If you’re tempted to ditch the leftover pineapple juice—don’t! One time, I almost swapped it for water. Big mistake. It actually brings all the sweet, tangy goodness to the pork, making the sauce seriously tasty and adding natural tenderness.
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How to Serve
Pile this pineapple pork over warm white rice and watch it soak up all that amazing sauce. The rice balances everything out, so the pork and pineapple really shine. If you want a full meal, throw in some crisp Asian-style slaw or steam up some broccoli on the side to cut through the sweetness.
Saving Leftovers
What’s great about this slow-cooked pineapple pork? It stores like a champ! Pop leftovers into a sealed container and stash in the fridge for up to 4 days. It actually tastes even better by the next night. To reheat, just warm it gently on the stove or in the microwave until hot.
This one also freezes easily for up to 3 months. Spoon portions into single-serve containers before freezing, then you’ve got a super quick meal later. Best results come from thawing in the fridge overnight, so the texture stays on point when you gently reheat.
Tasty Twists
There’s lots of ways to switch things up here. Swap in chicken thighs for pork if you want something lighter—just cut the cook time to about 4 or 5 hours on low and you’ll have super tender bites.
If you like it spicy, add a dash of sriracha or a pinch of red pepper flakes right into the sauce before you cook everything. The heat is really nice with the pineapple’s sweetness and makes each bite a little more exciting.
Common Questions
- → Could I swap in fresh pineapple instead of canned?
Definitely! Fresh pineapple works great—just cut up pieces to match the amount in the can and use pineapple juice if you've got it.
- → Which parts of pork work best here?
Pork butt and pork shoulder are both winners. They turn nice and soft after a few hours and make every bite tasty.
- → Am I stuck using a slow cooker for this?
Nope, you can grab a dutch oven or just cook it slow on your stovetop. Keep the liquids in check and give it a stir now and then so nothing burns.
- → What's an easy way to make this sauce thick?
Mix some cornstarch with a splash of water, dump it in with the juices, and heat till the sauce gets thick the way you like.
- → What goes well on the side?
Try it with fluffy rice, roasted veggies, or toss it next to a crisp green salad. They balance the pineapple's sweetness nicely.