Crockpot Hawaiian Pineapple Pork (3 ingredients, 5 minutes prep)
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 not only incredibly tasty and tender but also likely to become a favorite! 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? 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 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.
How to Make Pineapple Pork
Simple step-by-step recipe instructions are in the recipe card below.
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.
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.
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.
- 2 cups jasmine rice (or white rice of choice)
- 1 (14-ounce) can of coconut milk
- 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.
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!
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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
- Reserve a few pineapple chunks for garnishing the dish and pour the rest, including the juices, in 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.
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 😍😍!