Since we find ourselves eating a lot of chicken, I always welcome good new recipes with other proteins to shake things up. Pork is a favorite in our house, so this sheet pan pork chops and vegetables meal I am sharing today is going to be on regular rotation (especially since I love good easy one-pan meals for busy weeknights). In this delicious oven baked pineapple pork chops recipe, marinated boneless pork chops bake on a sheet pan with vegetables for a simple and delicious one pan dinner. If you’re searching for a pork chop and pineapple recipe, look no further than this hearty and delicious meal!
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What you need to make pineapple pork chops
I’ve got the full recipe for pineapple pork chops at the end of this post, but here are the ingredients you will need along with some notes and tips.
- 1 8-ounce can sliced pineapple rings, juice drained and reserved. Note that you get about 4 slices of pineapple in this size can. You can use a larger can if you’d like and chop the remaining pineapple slices to toss with the vegetables on the sheet pan. If you do use a larger can, just be careful not to use too much of the juice in the marinade, as the marinade ingredient ratio for the recipe is based on the amount of juice in an 8-ounce can.
- ¼ cup brown sugar. You can use a low-carb brown sugar substitute instead if you’re trying to reduce the sugar in this baked pineapple pork chops recipe.
- ¼ cup soy sauce. You can substitute light soy sauce or tamari if you prefer a lower sodium option.
- ¼ teaspoon garlic powder
- Pinch of black pepper
- 4 boneless pork loin chops
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- ¼ teaspoon ground ginger
- 1 pound potatoes, thinly sliced. I find it helpful to use a mandolin slicer to cut my potatoes evenly.
- 1 medium head of broccoli, cut into small florets
- 1 red bell pepper, chopped into ¾-inch pieces
- 2 carrots, peeled and sliced diagonally into ¼-inch thick pieces
- Freshly cracked salt and pepper, to taste
How to make oven baked pineapple pork chops
The first step in making this pineapple pork chops recipe is to create a marinade for the pork. Pour the drained pineapple juice from an 8-ounce can into a shallow container (reserving the pineapple rings). Reserve 2 tablespoons of the juice to use later. Add brown sugar, soy sauce, garlic powder, and pepper to the container and mix well. Place the pork chops into the pineapple marinade, seal the container, and refrigerate for 30 minutes.
While the pineapple pork chops are marinating, preheat the oven to 400 degrees F (or 200 degrees C) for making the sheet pan pork chops and vegetables. Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray. After 30 minutes, remove the pork from the marinade and place them onto the sheet pan.
Add the reserved 2 tablespoons of pineapple juice to a large bowl. Whisk the olive oil, garlic salt, and ground ginger into the juice until the ingredients are well blended. Toss the sliced potatoes, broccoli florets, chopped red bell pepper, and sliced carrots into the sauce until the vegetables are evenly coated.
Spread the veggies onto the prepared sheet pan around the pineapple pork chops in an even layer. Season everything with freshly cracked salt and pepper to taste, then place one pineapple ring on top of each pork chop. If you are using a larger can of pineapples, see my tip for what you can do with the extra pineapple pieces in the ingredients section above.
Place the pork chop and pineapple pan in the preheated oven and cook until the pork is cooked through and the potatoes and carrots are fork tender (about 20-22 minutes). Preheat the broiler and place the baked pineapple pork chops pan beneath it for 2-3 minutes, or until the top reaches your desired crispness.
I love that the sheet pan pork chops and vegetables cook together at the same time for this light yet hearty meal!
Oven baked pineapple pork chops are so tasty! Just enough sweet with just enough salty. Here’s the Sheet Pan Pineapple Pork Chops and Vegetables recipe. Enjoy, and let me know what you think in the comments!
Sheet Pan Pineapple Pork Chops and Vegetables
In this delicious oven baked pineapple pork chops recipe, marinated boneless pork chops bake on a sheet pan with vegetables for a simple and delicious one pan dinner.
Ingredients
- 1 8-ounce can sliced pineapple rings, juice drained and reserved
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ teaspoon garlic powder
- Pinch of black pepper
- 4 boneless pork loin chops
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- ¼ teaspoon ground ginger
- 1 pound potatoes, thinly sliced
- 1 medium head of broccoli, cut into small florets
- 1 red bell pepper, chopped into ¾-inch pieces
- 2 carrots, peeled and sliced diagonally into ¼-inch thick pieces
- Freshly cracked salt and pepper, to taste
Instructions
- Pour the drained pineapple juice into a shallow container (reserving the pineapple rings). Reserve 2 tablespoons of the juice to use later. Add brown sugar, soy sauce, garlic powder, and pepper to the container and mix well. Place the pork chops into the pineapple marinade, seal the container, and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
- Remove the pork from the marinade and place onto the sheet pan.
- Add the reserved 2 tablespoons of pineapple juice to a large bowl. Whisk the olive oil, garlic salt, and ground ginger into the juice until well mixed. Toss the potatoes, broccoli, bell pepper, and carrots into the sauce.
- Spread the veggies onto the prepared sheet pan around the pork in an even layer. Season everything with salt and pepper. Place one pineapple ring on top of each pork chop.
- Place the pan in the preheated oven and cook until the pork is cooked through and the potatoes and carrots are fork tender, about 20-22 minutes. Preheat the broiler and place the pan beneath it for 2-3 minutes, or until the top reaches your desired crispness.
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