Crock-Pot Hawaiian BBQ Porkchops. Pour Teriyaki Sauce over Pork Chops, then top with Pineapple Tidbits. With just a few simple ingredients, it is so easy to make these tangy Hawaiian meatballs for parties, family dinner and more! The slow cooker does all the work for these flavorful sweet and sour meatballs with pineapple and bbq.

Place pork chops in the slow cooker along with the pineapple slices. Pour the remaining sauce over the top. Serve pork chops over rice and garnish with chopped cilantro. You can cook Crock-Pot Hawaiian BBQ Porkchops using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Crock-Pot Hawaiian BBQ Porkchops

You need 2 lbs of boneless pork chops.
It's 1 (20 oz) of can pineapple chunks (with juice).
You need 1/2 cup of - 1 whole bottle bbq sauce.
Prepare 2 of med. onions (sliced thin).
Prepare 3-4 cloves of garlic (minced).
Prepare 2-4 tbs of worcestershire sauce.
Prepare of salt&pepper.

All you do is make the sauce, brown the chops, add the sauce to the pan, and let the chops simmer until done. I like to remove the pork from the pan, and let the sauce boil and get a little thick before adding the meat back in. In a skillet lightly brown pork pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.

Crock-Pot Hawaiian BBQ Porkchops instructions

Add all ingredients to Crock-Pot.
High: 6-8 hours. Low: 8-10 hours..
Serves great over rice (see my baked rice recipe).

In same skillet cook onion and celery just until tender, but not browned. Place frozen pork chops in the crockpot. Place onions on top of the pork chops. Next, pour BBQ and Soda on top. Pour the remaining barbecue sauce mixture and reserved pineapple juice over the pork chops.