Pork Chops with Pineapple Fried Rice: Tropical Flavors for a Perfect Dinner
A vibrant fusion of sweet, savory, and spice brings a taste of the tropics to your table.
Pork Chops with Pineapple Fried Rice
Treat yourself to a meal that’s part comfort food, part tropical escape. Pork Chops with Pineapple Fried Rice unites hearty, flavorful pork with the sweet tang of pineapple and a medley of vegetables. This dish is as impressive as it is approachable, making it ideal for both bustling weeknights and special gatherings.
Why This Dish Works
- Flavor Balance: Savory pork, sweet grilled pineapple, and zesty fried rice blend perfectly for a robust, multi-dimensional flavor.
- Customizable: Easy ingredient swaps and adjustments let you tailor the dish to your taste preferences or dietary needs.
- One-Pan Efficiency: The entire recipe can be executed with just a skillet or grill pan, simplifying both cooking and cleanup.
Ingredients
- 1/2 whole fresh pineapple, cut into spears and skewered
- 2 cups cooked rice (white or brown)
- 6 pork chops (bone-in or boneless, about 1 inch thick)
- 1 tablespoon unsalted butter
- 1 tablespoon canola or peanut oil
- 1 large onion, thinly sliced
- 6 tablespoons soy sauce (plus more as needed), divided
- 1 tablespoon rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon Sriracha or hot sauce (adjust for desired heat)
- Salt, to taste
- 3 garlic cloves, minced
- 2 whole eggs
- 1 cup chopped carrots
- 1 to 1.5 cups frozen peas
- Optional: 1 small jar pimentos, drained, for color and flavor
Pantry & Equipment Needs
- Grill pan or outdoor grill
- Large skillet
- Tongs
- Wooden skewers (soaked if grilling)
- Sharp knife and cutting board
Step-by-Step Preparation Guide
1. Grill the Pineapple
Slice a fresh pineapple into long spears and skewer them. If using wooden skewers, soak in water for at least two hours prior to grilling. Heat a grill pan or outdoor grill to medium-high. Place pineapple skewers on the grill or pan, turning until each side develops golden grill marks. If grilling isn’t an option, saute pineapple pieces in a skillet until nicely caramelized. Remove and slice into bite-sized chunks. Set aside.
2. Cook the Rice
Follow package instructions to prepare 2 cups cooked rice. Day-old or chilled rice works best for fried rice, resulting in less stickiness in the pan. Set cooked rice aside. (Tip: Start the rice before the other steps for smooth timing.)
3. Sear the Pork Chops
In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon oil. Pat the pork chops dry and season with salt. Add them to the pan, searing on both sides until a golden-brown crust forms. Avoid crowding—work in batches if necessary.
4. Build the Sauce & Onions
Add sliced onions to the pan with the pork chops, nestling them around the meat. Shake the pan and stir the onions into crevices so that they soften and caramelize, turning translucent and golden.
- Add 4 tablespoons soy sauce
- Add 1 tablespoon rice wine vinegar
- Add 2 tablespoons honey
- Add 1 tablespoon Sriracha (or to taste)
Stir and let everything simmer on medium-low. The sauce will bubble, thicken, and coat both meat and onions as the pork finishes cooking. Remove the chops when done, typically after 6-8 minutes total cooking, depending on thickness. Pour the onions and sauce over the chops and cover loosely to keep warm.
What others are reading
5. Make the Fried Rice
Do not clean the skillet. Add a splash of oil and keep the heat at medium-high. Add minced garlic cloves, stirring for 30 seconds until fragrant.
- Crack both eggs into the pan, stirring immediately for a soft scramble.
- Add chopped carrots and cook for 2 minutes.
- Add frozen peas, and (if desired) drained pimentos for a pop of red color.
- Add remaining 2 tablespoons soy sauce, stirring well.
- Add cooked rice and toss to combine, letting the rice fry for a couple of minutes to get a savory edge and heated through.
Serving Suggestions
To plate, pile a generous spoonful of pineapple fried rice onto a plate (or shallow bowl). Lay a pork chop on top. Scatter grilled pineapple chunks and tender onions over the rice and chop, and spoon over a little extra caramelized sauce.
- Serve with a light green salad or steamed greens for color.
- Garnish with chopped scallions or cilantro for a fresh finish.
Make-Ahead Tips
- Use leftover or pre-cooked rice, as it fries up best.
- Pineapple and onions can be grilled in advance and kept refrigerated until ready to finish the dish.
- This recipe is easy to scale up or down—a great feature for busy families or meal-prepping singles.
Variations and Substitutions
| Ingredient | Possible Substitution | Purpose/Flavor |
|---|---|---|
| Pork Chops | Chicken breasts, boneless thighs, tofu | Maintains heartiness; adapts to dietary needs |
| Fresh Pineapple | Canned pineapple rings (in juice, not syrup) | Sweet-tart, tropical flavor preserved |
| Soy Sauce | Coconut aminos, tamari (for gluten-free) | Salty umami depth |
| Carrots & Peas | Snap peas, bell pepper, corn, or edamame | Crisp-tender veggies, color |
| Sriracha | Chili garlic sauce, hot sauce mix | Heat and tang |
Tips for Perfect Fried Rice
- Use cold rice for better separation and less stickiness in the pan.
- Avoid overloading the pan—fry ingredients in batches if necessary to maintain even browning.
- Customize your additions—leftover veggies, diced ham, or even pineapple juice splashed into the sauce work wonders.
- Allow each ingredient to fry briefly undisturbed before stirring to develop caramelization.
Troubleshooting & Common Questions
- What’s the best cut for pork chops?
- Bone-in loin chops produce juicier results, but boneless chops work in a pinch. Thicker chops resist overcooking.
- Can I use brown rice for the fried rice?
- Absolutely. Brown rice gives a nuttier flavor and chewier texture, plus added fiber.
- How do I keep pork chops juicy?
- Do not overcook—the chops should reach an internal temperature of 145°F (63°C) and rest before slicing or serving.
- Is grilling the pineapple mandatory?
- No, but grilling caramelizes sugars for better flavor. Sautéing in a hot skillet is an excellent alternative.
Nutritional Profile
This meal offers a balance of lean protein, complex carbohydrates, and vegetables. Pineapple supplies vitamin C, while onions and peas contribute fiber. Control portion size and sodium by adjusting soy sauce and sauce amounts.
Frequently Asked Questions (FAQs)
Q: Can I prepare any parts of this dish ahead?
A: Yes. Both the rice and grilled pineapple can be made a day in advance and refrigerated. The pork chops are best cooked just before serving for maximum juiciness, but leftover chops also reheat well in the sauce.
Q: Is this recipe gluten-free?
A: Not as written. However, you can substitute tamari for soy sauce and ensure all other ingredients (like Sriracha) are gluten-free for a safe adaptation.
Q: What if I don’t own a grill?
A: A heavy skillet or grill pan on the stovetop provides similar results. Just cook pineapple until it develops some golden caramelization.
Q: How spicy is this dish?
A: It’s mildly spicy, but the amount of Sriracha or hot sauce can be increased or omitted to taste, keeping it kid-friendly if needed.
Creative Serving Ideas
- Slice leftover pork chops thin and wrap them in tortillas with the rice for a Mexican-Asian fusion burrito.
- Top a bed of leafy greens with chopped pork, rice, and pineapple for an easy salad lunch.
Final Thoughts
Pork Chops with Pineapple Fried Rice proves that weeknight dinners can be anything but ordinary. With minimal prep, a smart cooking sequence, and just a few bold ingredients, you can bring restaurant-level flavor to your table—no reservations required.
References
- https://www.thespiffycookie.com/2012/10/12/pork-chops-with-pineapple-fried-rice/
- https://catherineboucher.com/2013/04/24/what-we-had-for-dinner-pork-chops-with-pineapple-fried-rice/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10529/pork-chops-with-pineapple-fried-rice/
- https://www.eatyourbooks.com/library/recipes/1534279/pork-chops-with-pineapple-fried
- https://tasteofhomecooking.blogspot.com/2013/10/pork-chops-with-pineapple-fried-rice.html
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