Teriyaki Pineapple Pork Chop Recipe
Dinner plans deserve drama, flavor, and zero guilt, especially when you want sweet, sassy comfort without compromising compassion.
This teriyaki pineapple pork chop recipe delivers bold glaze, juicy bites, and attitude, minus the actual pork, obviously.
Because plant-based queens can crave sticky sauces, caramelized pineapple, and mains that taste rebellious yet behave responsibly.

Teriyaki Pineapple Pork Chop Recipe
Ingredients
Method
- Pat dry vegan pork-style chops, then lightly season with black pepper for attitude and balance.
- Whisk soy sauce, brown sugar, vinegar, sesame oil, cornstarch, water, garlic, and ginger until smooth.
- Heat skillet with oil over medium heat, because patience builds flavor and prevents emotional breakdowns.
- Sear vegan chops for 3 minutes per side until golden and confident.
- Remove chops briefly, then add pineapple slices to the same skillet.
- Grill pineapple for 2 minutes per side until caramelized and slightly smug.
- Pour teriyaki sauce into skillet and stir continuously until glossy and thick.
- Return chops to pan, spoon sauce generously, and simmer 5 minutes, flipping once.
- Plate chops, top with pineapple, and drizzle remaining glaze dramatically.
Notes
Nutritional Values (Per Serving)
- Calories: 320 kcal
- Total Fat: 9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
Vitamins and Minerals (Per Serving, % DV – Max 5)
- Vitamin B12: 18%
- Iron: 22%
- Vitamin C: 35%
- Calcium: 15%
- Potassium: 12%
Additional Notes and Flavor Tips
Marinate chops for thirty extra minutes if you want deeper flavor and fewer complaints from your taste buds.Add chili flakes if sweetness feels clingy and you need heat with boundaries.
Serve with jasmine rice or sesame noodles for a complete, confident, plant-powered meal.








