Sweet and Savory Pineapple Pork Chops with Jasmine Rice and Snap Peas

Pineapple brings a burst of tropical sweetness to savory dishes and these pork chops are no exception. Coated in a glossy honey-pineapple glaze and topped with a fresh pineapple salsa, every bite is a perfect balance of tangy and savory. Served over fragrant jasmine rice and alongside tender-crisp snap peas, this meal is as colorful as it is delicious.

This recipe comes together in just 35 minutes, making it ideal for busy evenings when you want something special without spending hours in the kitchen. The salsa can be prepped while the rice cooks and the pork chops cook quickly in a hot pan. It’s a complete dinner that will have everyone asking for seconds.

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Ingredients

1 PineappleView ingredient guideLike ingredientDislike ingredient

12 Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

6 Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 ShallotView ingredient guideLike ingredientDislike ingredient

0.5 Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

0.25 CilantroView ingredient guideLike ingredientDislike ingredient

2 HoneyView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Trim any tough ends from snap peas. Peel, halve and mince shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice and finely chop flesh.
2. Once water is boiling, add rice to pot. Cover, lower heat and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.
3. In a medium bowl, combine pineapple, 2 teaspoons shallot, half the cilantro and juice from one lime half. Season with salt and pepper.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nearly cooked to desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice and 2 tablespoons water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.
5. Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.
6. Stir remaining cilantro and a squeeze of lime into rice. Divide between plates, then top with snap peas, pork, glaze and salsa.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

Can I make this recipe ahead of time?

The pineapple salsa and rice can be prepared a day in advance. Cook the pork and snap peas just before serving for the best texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check labels on any packaged items like honey or spices.