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Hawaiian BBQ Pork Chops with Pineapple & Herb Butter Mash

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Juicy pork chops glazed in smoky Hawaiian BBQ sauce, topped with caramelized pineapple, and served alongside creamy herb butter mashed potatoes. This easy, crowd-pleasing dinner brings tropical flavor and comfort to your table in under 45 minutes.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, 2 lbs)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup pineapple juice
  • 1/2 cup BBQ sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 cup fresh pineapple, diced (or canned, drained)
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1/4 cup sour cream (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste

Instructions

  1. Peel and cube potatoes. Add to a medium saucepan, cover with cold water, and salt. Bring to a boil over medium-high heat (about 10 minutes), then simmer until fork-tender, 15-18 minutes. Drain and set aside.
  2. In a mixing bowl, whisk together pineapple juice, BBQ sauce, soy sauce, honey, garlic powder, and smoked paprika. Set aside.
  3. Pat pork chops dry. Season both sides with salt and pepper. Heat 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. Remove and set aside.
  4. Reduce heat to medium. Return pork chops to pan, pour over Hawaiian BBQ sauce, and coat evenly. Simmer for 7-9 minutes, turning occasionally, until internal temperature reaches 145°F. Remove chops and let rest for 5 minutes, tented with foil.
  5. In a small skillet, melt butter over medium heat. Add diced pineapple and brown sugar. Cook, stirring often, until pineapple is golden and caramelized, about 4-5 minutes.
  6. Add drained potatoes back to saucepan. Add unsalted butter, milk, sour cream, salt, and pepper. Mash until creamy. Stir in parsley and chives. Adjust seasoning to taste.
  7. To serve, spoon herb butter mash onto plates, top with a pork chop, drizzle with extra BBQ sauce, and finish with caramelized pineapple. Garnish with extra herbs if desired.

Notes

Bone-in pork chops stay juicier. For gluten-free, use tamari and certified BBQ sauce. Dairy-free milk and vegan butter work for the mash. Marinate pork chops in half the BBQ sauce for 30 minutes for extra flavor. Yukon Gold potatoes give the creamiest mash, but russets or cauliflower can be substituted. Let pork rest before serving for maximum juiciness.

Nutrition

Keywords: Hawaiian BBQ, pork chops, pineapple, mashed potatoes, easy dinner, tropical, comfort food, family recipe, weeknight meal

Find it online: https://forkifyfun.com/hawaiian-bbq-pork-chops-recipe-easy-pineapple-and-herb-mash-dinner/