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Slow Cooker Pineapple Pork Loin

Slow Cooker Pineapple Pork Loin uses a pineapple-soy glaze so the pork stays juicy and gets a glossy, golden finish. Cook low and slow until it reaches 145°F, then thicken the sauce with a cornstarch slurry for an easy topping.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork and toppings
  • 2.5 lb boneless pork loin Trim excess fat if needed.
  • 0.5 can (20 oz) pineapple slices with juice Use the juice in the sauce.
  • 1 fresh thyme or green onions for garnish Use either option, to taste.
Pineapple-soy glaze
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 cloves 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
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 slow cooker

Method
 

Season and slow cook
  1. Season the pork loin with salt, black pepper, and smoked paprika to coat all sides.
  2. Place the pork in the slow cooker and lay the pineapple slices over the top.
  3. Whisk the pineapple juice, soy sauce, brown sugar, minced garlic, apple cider vinegar, and ground ginger until the sugar dissolves.
  4. Pour the sauce around and over the pork so the loin and pineapple are well covered.
  5. Cook on low for 5–6 hours (or high for 2.5–3 hours) until the internal temperature reaches 145°F.
Rest, slice, and thicken glaze
  1. Remove the pork and rest for 5 minutes before slicing.
  2. Whisk cornstarch with cold water, then stir the slurry into the slow cooker sauce.
  3. Cook on high for 15 minutes, until the sauce thickens and looks glossy.
  4. Serve the sliced pork topped with the pineapple glaze and garnish with fresh thyme or green onions.

Notes

For best slicing, rest the pork for the full 5 minutes so the juices redistribute. Refrigerate leftovers in a covered container up to 3–4 days; reheat gently in the microwave or on the stove with a splash of sauce. Freezing is not recommended because the glaze thickened with cornstarch can change texture. For a lower-sugar option, reduce brown sugar slightly and add a small extra spoon of pineapple juice to maintain the flavor balance.