Hawaiian BBQ Pork Chops Recipe – Easy Pineapple & Herb Mash Dinner

Let me set the scene: the aroma of smoky Hawaiian BBQ sauce mingling with sweet pineapple and sizzling pork chops is enough to stop anyone in their tracks. The first time I made these Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash, my kitchen felt like a breezy island cookout—there was a rush of fruity tang in the air and the comforting smell of buttery mashed potatoes. It’s the sort of moment that makes you pause, fork in hand, and just smile because you realize you’ve stumbled onto a new family favorite. Honestly, I wish I’d found this recipe years ago—back when I was knee-high to a grasshopper and dreaming about tropical flavors.

This dish isn’t just about taste; it’s about memories. I remember my grandma used to serve pork chops with apples, but on a rainy weekend, I tried swapping apples for pineapple and wow, the results were pure magic. That pineapple caramelizes just enough, and the BBQ sauce—well, let’s face it, you can’t go wrong with a sticky, smoky glaze. My family couldn’t stop sneaking bites off the platter (and I can’t blame them). Kids love the sweet tang, adults go back for seconds, and even picky eaters end up licking the plate. It’s become a staple for family gatherings, gifting leftovers to neighbors (who always ask for the recipe), and, yes, recipe testing—strictly in the name of research, of course.

So whether you’re looking to brighten up your Pinterest dinner board, searching for a sweet treat for your kids, or just want something that feels like a warm hug after a long day, these Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash hit every note. You’re going to want to bookmark this one and make room at your next potluck—it’s dangerously easy, packed with pure, nostalgic comfort, and the kind of meal that makes you wish every night was Hawaiian BBQ night.

Why You’ll Love This Recipe

Alright, let’s get down to why the Hawaiian BBQ Pork Chops recipe is a must-have in your kitchen arsenal. After countless family dinners, recipe trials, and even a few “oops, too much pineapple” mishaps, I can promise this dish brings something special to the table. Here’s what makes it stand out (and why it’s chef-tested and family-approved):

• Quick & Easy: Comes together in under 45 minutes, so weeknight dinners don’t have to be boring or stressful. You can whip up the mash while those chops sizzle away.
• Simple Ingredients: No wild goose chases at the grocery store. Most of these are pantry staples or easy to find in any season.
• Perfect for Every Occasion: Great for laid-back weeknights, impressing guests at cookouts, or even bringing a little sunshine to a winter dinner.
• Crowd-Pleaser: Kids love the sweet pineapple, adults love the smoky BBQ, and everyone asks for seconds (trust me, I’ve seen it happen).
• Unbelievably Delicious: The pork is juicy, the pineapple is caramelized, and the herb butter mash—well, it’s comfort food at its finest.

This isn’t just another Hawaiian BBQ Pork Chop recipe. My secret is balancing the acid from the pineapple with a perfectly smoky BBQ sauce and finishing everything with a homemade herb butter mash that’s rich but not heavy. It’s the sort of dish that gets you excited about dinner again.

This recipe is different because it’s all about generous flavor, simple steps, and a little tropical twist. I’ve spent years tweaking the seasoning, finding just the right pork chop thickness, and getting the mash so creamy you’ll want to eat it straight from the pot. It’s comfort food, but with a breezy island twist. Perfect for impressing guests—without running around like a headless chicken—or just treating yourself to something memorable any night of the week.

Most importantly, this is the kind of meal that makes you close your eyes after the first bite and just enjoy the moment. That’s why I keep coming back to this recipe (and why you’ll want to make it again and again).

What Ingredients You Will Need

This Hawaiian BBQ Pork Chops recipe uses simple, fresh ingredients to deliver bold, tropical flavor and a satisfyingly creamy mash—without any fuss. Most of these are pantry staples, with a few fun extras to give you that island vibe. Here’s what you’ll need:

• For the Pork Chops:
  • 4 bone-in pork chops (about 1-inch thick, 900g – juicy and tender, holds up well to BBQ sauce)
  • Salt and freshly ground black pepper (for seasoning)
  • 2 tablespoons olive oil (30ml – helps get a nice sear)
• For the Hawaiian BBQ Sauce:
  • 1/2 cup pineapple juice (120ml – adds that tropical sweetness)
  • 1/2 cup BBQ sauce (120ml – use your favorite, I like Sweet Baby Ray’s for this)
  • 2 tablespoons soy sauce (30ml – for a little umami kick)
  • 1 tablespoon honey (15ml – optional, for extra sweetness)
  • 1 teaspoon garlic powder (3g)
  • 1/2 teaspoon smoked paprika (1g – gives smoky depth)
• For the Pineapple Topping:
  • 1 cup fresh pineapple, diced (165g – ripe and juicy is best, canned works in a pinch)
  • 1 tablespoon brown sugar (13g – helps caramelize the pineapple)
  • 1 tablespoon butter (15g – for that golden finish)
• For the Herb Butter Mash:
  • 2 pounds Yukon Gold potatoes, peeled and cubed (900g – creamy texture, but russets are fine too)
  • 4 tablespoons unsalted butter (60g – adds rich flavor)
  • 1/2 cup whole milk (120ml – use dairy-free milk if needed)
  • 1/4 cup sour cream (60g – optional, for extra tanginess)
  • 2 tablespoons chopped fresh parsley (10g)
  • 1 tablespoon chopped fresh chives (5g)
  • Salt and pepper to taste

Ingredient Tips: For best results, I recommend using bone-in pork chops—they stay juicier and are less likely to dry out. If you’re gluten-free, double-check your BBQ sauce and soy sauce labels. Out of fresh pineapple? Canned pineapple chunks (drained) work just fine. For the mash, Yukon Golds give the creamiest texture, but feel free to swap with russets if that’s what you have. Dairy-free milk and vegan butter can be used for an allergen-friendly mash. Honestly, just use what you have—this recipe is forgiving!

Equipment Needed

Cooking up these Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash is a breeze, and you won’t need any fancy gadgets. Here’s what I use (and a few budget-friendly tips):

• Large skillet or grill pan – For searing and finishing the pork chops. I’ve used both nonstick and cast iron; cast iron gives the best crust, but nonstick is easier to clean.
• Medium saucepan – For boiling and mashing potatoes. Any sturdy pot works here.
• Potato masher or hand mixer – Masher gives a rustic texture, hand mixer makes it ultra-smooth. I alternate depending on my mood!
• Mixing bowls – For the BBQ sauce and pineapple topping.
• Tongs – For flipping pork chops safely.
• Wooden spoon or spatula – Handy for stirring the mash and caramelizing pineapple.
• Measuring cups and spoons – For accurate sauce ratios.

If you don’t have a grill pan, a regular frying pan works just fine. For the potatoes, you can even use a fork in a pinch (just takes a little elbow grease). I always rinse my cast iron right after cooking and dry it on low heat to keep it tip-top. And if you’re on a budget, thrift stores often have great deals on sturdy pans and utensils—you really don’t need anything fancy for this recipe.

Preparation Method

Ready to cook up some island goodness? Here’s the step-by-step method for making Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash. You’ll have dinner on the table in about 45 minutes!

1. Prep the Potatoes:
   Peel and cube 2 pounds (900g) Yukon Gold potatoes. Add to a medium saucepan and cover with cold water. Sprinkle in a generous pinch of salt. Bring to a boil over medium-high heat (takes about 10 minutes), then reduce to a simmer. Cook until fork-tender, about 15-18 minutes. Drain and set aside. (Tip: Don’t over-boil—potatoes should be tender but not mushy.)
2. Make the Hawaiian BBQ Sauce:
   In a mixing bowl, whisk together 1/2 cup (120ml) pineapple juice, 1/2 cup (120ml) BBQ sauce, 2 tablespoons (30ml) soy sauce, 1 tablespoon (15ml) honey, 1 teaspoon (3g) garlic powder, and 1/2 teaspoon (1g) smoked paprika. Set aside. (If sauce is too thick, add a splash more pineapple juice.)
3. Prepare the Pork Chops:
   Pat pork chops dry with paper towels. Season both sides generously with salt and pepper. Heat 2 tablespoons (30ml) olive oil in a large skillet or grill pan over medium-high heat. Sear pork chops for 3-4 minutes per side, until golden brown. (They should be sizzling and develop a good crust—don’t overcrowd the pan.) Remove and set aside briefly.
4. Glaze & Simmer:
   Reduce heat to medium. Return pork chops to the pan, pour over the Hawaiian BBQ sauce, and spoon to coat evenly. Simmer for 7-9 minutes, turning occasionally, until internal temperature reaches 145°F (63°C). (If sauce gets too thick, add 2 tablespoons water.) Remove chops and let them rest for 5 minutes, tented with foil.
5. Caramelize the Pineapple:
   In a small skillet, melt 1 tablespoon (15g) butter over medium heat. Add 1 cup (165g) diced pineapple and 1 tablespoon (13g) brown sugar. Cook, stirring often, until pineapple is golden and caramelized—about 4-5 minutes. (Watch carefully, pineapple can burn quickly. If using canned, drain well to avoid excess liquid.)
6. Make Herb Butter Mash:
   While the pork finishes, add drained potatoes back to the saucepan. Add 4 tablespoons (60g) unsalted butter, 1/2 cup (120ml) milk, 1/4 cup (60g) sour cream, salt and pepper to taste. Mash until creamy (or use a hand mixer for extra smoothness). Stir in 2 tablespoons (10g) chopped parsley and 1 tablespoon (5g) chives. Taste and adjust seasoning. (Mash should be smooth, buttery, and flecked with herbs.)
7. To Serve:
   Spoon a generous dollop of herb butter mash onto each plate. Top with a pork chop, spoon over extra Hawaiian BBQ sauce, and finish with caramelized pineapple. Sprinkle on extra chopped herbs if desired.

Personal Tips: If your pork chops are thick, add a minute or two to the simmering time. Always let the chops rest before serving—juices redistribute and keep them moist. For extra flavor, marinate pork chops in half the BBQ sauce for 30 minutes before cooking (not required, but makes them even tastier). And if you’re short on time, microwave potatoes for 7-8 minutes instead of boiling. Don’t worry if your mash isn’t perfectly smooth—rustic is just fine!

Cooking Tips & Techniques

Let’s talk pro tips for making these Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash absolutely foolproof. After a few kitchen mishaps (burnt pineapple, dry chops, you name it), here’s what I’ve learned:

• Don’t Overcook Pork Chops: Use a meat thermometer—145°F (63°C) is the sweet spot for juicy chops. They’ll keep cooking as they rest, so pull them off the heat a little early if you’re nervous.
• Sear Before Simmering: Getting a good crust on the pork is key. High heat, a little oil, and leaving them alone (no constant flipping) gives the best results.
• Caramelize Carefully: Pineapple burns fast! Keep the heat medium and stir often. If you see it browning too quickly, reduce the heat and add a splash of juice.
• Perfect Herb Mash: Warm your milk before adding—it keeps the mash creamy and prevents lumps. Mix in the herbs at the end for bright color and flavor.
• Troubleshooting: If the BBQ sauce gets too thick, thin it with a splash of water or more pineapple juice. If mash is too stiff, add more milk, a tablespoon at a time. Dry pork? Marinate for extra moisture next time.

I once tried rushing the pineapple and ended up with a sticky mess (lesson learned: patience pays off). Multitasking is your friend—start the mash while the pork sears, and caramelize the pineapple while the chops finish in sauce. For consistent results, always let pork rest before serving.

Honestly, the best tip is to trust your senses. The pork should smell smoky and sweet, mash should be buttery and fragrant, and pineapple should look golden. If it smells amazing, you’re probably doing it right!

Variations & Adaptations

One thing I love about these Hawaiian BBQ Pork Chops is how easy they are to tweak. Whether you’re cooking for dietary needs or just feeling adventurous, here are some tasty variations:

• Low-Carb Option: Swap mashed potatoes for cauliflower mash. Steam 2 pounds (900g) cauliflower florets, then mash with butter, milk, and herbs for a lighter side.
• Gluten-Free: Double-check your BBQ and soy sauces—they sometimes sneak in gluten. Use tamari instead of soy sauce for gluten-free assurance.
• Vegan Adaptation: Substitute pork chops with thick-sliced tofu or portobello mushrooms. Use vegan BBQ sauce and plant-based butter in the mash.
• Spicy Twist: Add a pinch of red pepper flakes or a squirt of sriracha to the BBQ sauce for a little kick.
• Seasonal Swap: Try mango or grilled peaches instead of pineapple when they’re in season. The caramelization works just as well!

I once made this with roasted sweet potatoes instead of mash—so good and naturally sweet. For different cooking methods, you can grill the pork chops outdoors (just brush with sauce near the end to prevent burning) or bake everything together in a casserole dish.

Allergen substitutions are easy—dairy-free milk and vegan butter work well, and you can always swap out the herbs for whatever’s in your garden. Customizing to your taste is part of the fun, so don’t be afraid to experiment!

Serving & Storage Suggestions

For best results, serve Hawaiian BBQ Pork Chops hot, fresh from the skillet, with that dreamy herb butter mash and caramelized pineapple piled on top. I like to sprinkle a little extra parsley for color. Honestly, it looks gorgeous on a big platter—perfect for sharing.

Pair with a crisp green salad or steamed green beans for a balanced meal. For drinks, a cold glass of iced tea or even a fruity mocktail makes a nice match. If you’re feeling extra festive, try a pineapple mojito!

Storage: Leftovers keep well in the fridge for up to 3 days. Store pork chops and mash separately in airtight containers. To reheat, microwave the mash in 30-second bursts, stirring in a splash of milk if needed. Pork chops reheat best in a covered skillet over low heat with a little extra BBQ sauce to keep them moist. Pineapple topping can be reheated in the microwave or on the stovetop.

Freezing: Pork chops and mash can be frozen separately for up to 2 months. Thaw overnight in the fridge and reheat as above. The flavors mellow and blend even more after a day or two, so leftovers are honestly just as tasty (sometimes better!) than the first night.

Nutritional Information & Benefits

Each serving of Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash is estimated at around 550 calories, with 32g protein, 22g fat, and 56g carbohydrates. The pork provides lean protein, while pineapple brings vitamin C and digestive enzymes. Yukon Gold potatoes offer potassium and fiber, and fresh herbs add antioxidants.

This recipe can be made gluten-free by using tamari and certified sauces. Dairy-free swaps for milk and butter make it allergen-friendly. If you’re low-carb, opt for cauliflower mash—cuts carbs and calories significantly.

Pork is a great source of B vitamins and zinc, and with the herbs and pineapple, you get a boost of flavor with health benefits. I love that this recipe is hearty but still feels light—perfect for keeping everyone happy (and full) at dinner.

Conclusion

If you’re looking for a dinner that feels like a mini vacation (without leaving your kitchen), these Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash are it. Juicy, flavorful, and just a little bit tropical—it’s the kind of meal that gets requested again and again around here. I love how easy it is to customize, and how every bite brings that perfect sweet-savory balance.

Don’t be afraid to make it your own—whether you swap potatoes for cauliflower, dial up the spice, or change out the fruit. Cooking should be fun and a little bit messy, you know? I hope you enjoy this recipe as much as my family does. If you try it, leave a comment below, share your personal twist, or tag me with your photos—nothing makes me happier than seeing your kitchen adventures!

So go ahead, bookmark this Hawaiian BBQ Pork Chops recipe. Your taste buds (and your dinner guests) will thank you. Happy cooking!

FAQs

Can I use boneless pork chops for this recipe?

Yes! Boneless pork chops work fine, just reduce the simmering time by a few minutes. Keep an eye on them—they cook faster and can dry out if overdone.

Can I grill the pork chops instead of pan-searing?

Absolutely. Grill over medium-high heat for about 4 minutes per side, then brush with BBQ sauce and finish for 2 more minutes. It gives a great smoky flavor.

Is it okay to use canned pineapple instead of fresh?

Definitely. Just make sure to drain the pineapple well before caramelizing. Canned works in a pinch and still tastes great.

How do I make this recipe dairy-free?

Use plant-based butter and dairy-free milk in the mash. You can skip the sour cream or use a dairy-free version. All other ingredients are naturally dairy-free.

Can I prep any parts ahead of time?

Yes! You can make the mash up to two days in advance—just reheat with a splash of milk. The BBQ sauce can be mixed and stored in the fridge as well. Pork chops are best cooked fresh, but you can marinate them ahead for extra flavor.

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