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Slow Cooker Pineapple Pork Loin

Slow Cooker Pineapple Pork Loin with a glossy pineapple-soy glaze—tender slices of pork cooked until 145°F, then finished with a thickened sauce. The pineapple rings and aromatic garlic-ginger mixture create a sweet-savory finish with a sticky drip on every bite.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and glaze base
  • 2.5 lb boneless pork loin
  • 1 can (20 oz) pineapple slices with juice Use the slices and the juice; reserve nothing.
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar Packed brown sugar for deeper sweetness.
  • 3 garlic Minced.
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Thickening and garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 fresh thyme or green onions For garnish, as desired.

Equipment

  • 1 slow cooker
  • 1 whisk

Method
 

Season and layer
  1. Season the pork loin with salt, black pepper, and smoked paprika, rubbing to coat all sides in an even layer.
  2. Add the pork to the slow cooker and lay pineapple slices over the top so the surface is covered.
Mix sauce and cook
  1. Whisk together pineapple juice, soy sauce, brown sugar, minced garlic, apple cider vinegar, and ground ginger until the sugar dissolves and the mixture looks smooth.
  2. Pour the sauce around and over the pork, ensuring the liquid pools at the bottom and touches the sides.
  3. Cook on LOW for 5–6 hours (or on HIGH for 2.5–3 hours) until the internal temperature reaches 145°F; the pork should be tender enough to slice easily.
Rest, slice, and thicken glaze
  1. Remove the pork and rest it for 5 minutes before slicing so the juices redistribute and the slices stay moist.
  2. Whisk cornstarch with cold water until smooth, then stir it into the slow cooker sauce.
  3. Cook on HIGH for 15 minutes, stirring once, until the pineapple-soy sauce is thickened and glossy.
Serve
  1. Slice the pork and serve it topped with the thickened pineapple glaze, garnishing with fresh thyme or green onions.

Notes

For best results, keep the pork covered in sauce as much as possible and check temperature toward the end of the recommended window—145°F prevents dryness. Refrigerate leftovers in an airtight container up to 4 days; freeze glazed pork for up to 2 months (thaw in the fridge and reheat gently). For a lower-sugar option, use a packed brown-sugar substitute or reduce brown sugar slightly while keeping the cornstarch thickening step the same.