Crockpot Hawaiian Pineapple Pork (3 ingredients, 5 minutes prep)
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Looking for an easy and delicious dinner idea? This Crockpot Hawaiian Pineapple Pork Tenderloin, with only 3 ingredients and a quick 5-minute prep time, is incredibly tasty and tender and likely to become a favorite!
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In This Post
- About This Recipe
- What to Love About Crockpot Hawaiian Pineapple Pork Tenderloin
- What are those 3 ingredients?
- How to Make Pineapple Pork
- Crockpot Hawaiian Pineapple Pork Serving Ideas
- How to Make Coconut Rice
- How long does it take to make Pineapple Pork Tenderloin?
- What is in your Pineapple Pork Bowl?
- More Recipes You May Also Enjoy
About This Recipe
Its versatility in serving options makes it an ideal dish for busy weeknight dinners or laid-back weekend cooking.
And flavor? Oh, my goodness. It’s so good– sweet and savory at the same time. Texture? It is melt-in-your-mouth delicious!
If you love crockpot cooking, you know how simple these recipes can be. This slow cooker pork tenderloin elevates the simplicity factor to a new level without compromising flavor or texture.
And who doesn’t love simple and easy recipes? My hand is definitely raised here.
As you can tell… It’s my new favorite crockpot recipe. And I have quite a few favorites, so that’s saying a lot!
What to Love About Crockpot Hawaiian Pineapple Pork Tenderloin
- Three ingredients (seriously!)
- 5 minutes prep (if that– no chopping or pre-cooking)
- Versatile serving ideas from bowls to tacos, sliders, and stir-frys
What are those 3 ingredients?
Measurements are in the recipe card below.
- Pork Tenderloin
- Canned pineapple chunks
- Teriyaki sauce (store-bought is JUST fine!)
How to Make Pineapple Pork
Simple step-by-step recipe instructions are in the recipe card below.
Add pork to the slow cooker.
Add the pork tenderloin to a crockpot and pour teriyaki sauce over the top. Using a pair of tongs, turn to coat in the sauce and then add canned pineapple chunks with their juices.
Slow cook the tenderloin.
Cover and cook the tenderloin on high for 2 to 2 1/2 hours or on low for 4 hours or until the pork reaches 145°F and is tender.
Make the slurry.
Remove the tenderloin to a serving platter, cover, and let rest for 10 to 20 minutes. Meanwhile, whisk together the cornstarch slurry. Turn the crockpot to high and stir in the cornstarch mixture. Cover and let the sauce thicken while the tenderloin rests. Then slice or shred the tenderloin and serve it with the sauce.
Tip: For quicker thickening, transfer the cooking juices to a saucepan, bring to a boil, stir in the slurry, and stir for a few minutes or until it reaches the desired thickness.
Crockpot Hawaiian Pineapple Pork Serving Ideas
I mentioned earlier that there are so many ways to serve this tender and juicy tenderloin. Here are a few ideas… and I know you can come up with even more. If you think of some, I’d love to hear your ideas in the comment section below!
- Pineapple Pork Bowls: Slice (or shred) and serve over coconut rice, topped with jalapeno for added heat, fresh cilantro, a squeeze of lime juice, and even crunchy onions if you have them handy.
- Sliders: shred the tenderloin and pile it onto slider buns.
- Pineapple Tacos: Add meat to crispy taco shells and serve with greens, fresh cilantro, pineapple chunks, sliced red onion, and hot peppers for additional heat if you like.
- Stir-Fry: This is especially good with any leftovers you may have. Add a package of frozen stir-fry vegetables or simply add some of your favorites. In a large pan or wok, stir-fry fresh or frozen vegetables first. Cut the pork into bite-size pieces and add to the pan along with the sauce and cook until warmed through. Serve over rice.
How to Make Coconut Rice
I’m serving this crockpot pork over Instant Pot Coconut Rice. You can make it on the stovetop, but with a pressure cooker, it takes 4 minutes. While the pork tenderloin is resting, I quickly make this rice.
Instant Pot Method:
- 2 cups jasmine rice (or white rice of choice)
- 1 cup coconut milk
- 1 tsp sugar
- 1/2 tsp salt (or to taste)
- 1 1/2 cups water
Add to an Instant Pot, stir, set the valve to sealing, and cook on high pressure for 4 minutes. When finished, let the pressure naturally release for 5 minutes before quickly releasing any remaining pressure. Fluff with a fork and serve.
Stovetop Method:
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cups jasmine rice
Combine the water, coconut milk, sugar, and salt in a medium saucepan. Bring to a gentle simmer over medium-high heat. Stir in the jasmine rice, reduce the heat to low, cover, and let cook undisturbed for about 15 minutes, until all the liquid is absorbed. Turn off the heat and let the rice steam for 5–10 minutes. Fluff with a fork.
How long does it take to make Pineapple Pork Tenderloin?
Depending on the size of your tenderloin, it will only take 2 to 2 1/2 hours on high or about 4 hours on low. You want the tenderloin to reach an internal temperature of 145°F. My tenderloin was on the smaller size and took about 1 hour and 45 minutes on high.
What is in your Pineapple Pork Bowl?
Over a bed of easy coconut rice, I layered chopped pineapple pork tenderloin in its sauce with fresh cilantro, red pepper flakes, fresh pineapple chunks, jalapenos (without the seeds), and a few edible pansies. I love adding edible flowers when possible!
More Recipes You May Also Enjoy
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Crockpot Hawaiian Pineapple Pork
Equipment
Ingredients
- 1.5 – 2 lbs pork tenderloin
- 1/2 cup teriyaki sauce ready made
- 20 ounce canned pineapple chunks
Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the pork tenderloin to the crockpot and pour the teriyaki sauce over it. Using a tong, turn the tenderloin to coat it in the sauce. Reserve a few pineapple chunks for garnishing the dish, and pour the rest, including the juices, into the insert alongside the tenderloin.
- Cover and cook on high for 2 to 2 1/2 hours or on low for 4 hours or until the pork reaches 145°F and is tender.
- Remove the tenderloin to a serving platter, cover, and let rest 10 to 20 minutes. Meanwhile, whisk together the cornstarch slurry. Turn the crockpot to high and stir in the cornstarch mixture. Cover and let the sauce thicken while the tenderloin rests.
Video
Notes
To Serve
This dish is incredibly versatile. Here are some ideas:- Pineapple Pork Bowls, slice (or shred), and serve over coconut rice, topped with jalapeno for added heat, fresh cilantro, a squeeze of lime juice, and even crunchy onions if you have them handy.
- Sliders: shred the tenderloin and pile it onto slider buns.
- Pineapple Tacos: Add meat to crispy taco shells and serve with greens, fresh cilantro, pineapple chunks, sliced red onion, and hot peppers for additional heat if you like.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
It was good and we enjoyed it. In the recipe card and print, it is missing the first step mentioned on the site here. Pouring the Teriyaki sauce on first, I think we did that. But there is no mention of it. Unless on the site. Should be a simple fix.
We did actually make our own sauce from a recipe I’d seen online. It was better than the premade I’ve ever had. It was easy to make as well.
Hi David– Thank you so much for tryin the recipe, I’m glad you enjoyed it! I love making my teriyaki sauce too. There are some good prepared sauces, but homemade is always extra good. Thank you for the heads up on the recipe card, I’ve updated it to be more clear.
Can you use fresh pineapple?
Yes, you can use fresh pineapple in this recipe instead of canned. When cooking pork in the crockpot, you want to have 1/2 cup to 1 cup of liquid. You may need to adjust the liquid if using fresh pineapple.
What do I do with the slurry after it gets done because it doesn’t say what to do with it after it gets done.
Hi Nancy – the slurry instructions are in the recipe card at the bottom of the post. Here’s how I do it- remove the tenderloin from the slow cooker and transfer to a serving platter. Switch to high and bring the juices to bubbling. Stir in the slurry until the juices are at your desired thickness. You can also do this in a saucepan. Hope this helps!
I think you may not understand the question. Yes, the recipe says how to make the slurry, but it is not clear what to do with the slurry once it’s made. Do you drizzle on pork while on the serving platter? Do you put it in a gravy boat for self-serve options? Do you return the pork to the slow cooker soaking in the slurry? That’s where we need some clarification, please.
Hi Jane, I’m sorry if I was not clear. I prefer to serve the sauce drizzled over the pork with additional sauce in a serving container on the side. Because I serve so many people with various preferences I’ve found it best to let them decide how much, if any, additional sauce they would like.
I made this recipe today. It’s in the crockpot right now. I added red pepper cut up into chunks along with the pineapple. I use tidbits because that’s what I had on hand. I bought teriyaki two different kinds together, and I also put the slurry in with it because I knew the pork would put off juices, I put it on three on high because it was much bigger than a regular tenderloin. Fingers crossed it’s gonna work out for me but I know that it’s going to be delicious so thank you for sharing your recipe, Jasmine rice and a little bit of a side salad.
Hi Carrie! I’m so sorry I missed your comment. I love how you adapted this super simple recipe. Thank you so much for trying it and letting me know how it worked. I LOVE your adaptations.
I don’t have a slow cooker, but I do have an instant pot. Would it work for this recipe?
Shirley, I’m SO sorry I missed your comment! I’ve not tested this using the Instant Pot slow cook function, but it should work equally well.
Does the teriyaki sauce used have thickener in it? I would like to make my own but wondering if I should add the cornstarch to it.
The brand I used does not have thickener in it— so the cornstarch would definitely be preferred.
So easy! Family loved it.
Yay! I’m so glad they enjoyed it!
I made this recipe yesterday and it was a home run! Easy, delicious and enough for two meals. I did add craisins to the pot which added a little bit of fun!
Thank you so much for this great recipe. It is now a family fave!
I’m so glad you liked it! I’m making this for my parents this weekend and know they will love it too. Thank you for trying it 😍😍!