Honey Sriracha Pork Chop Sheet Pan Meal

Making food from scratch does not always need to be complicated or take a lot of time. In fact, a majority of the time the meals we enjoy at our house are simple and don’t require too many steps. This Honey Sriracha Pork Chop Sheet Pan meal is just that. Easy, flavorful and the *biggest* perk, only one pan! This meal is quick to throw together and only bakes for 30 minutes making it an excellent weeknight dinner.

Sriracha honey pork chop sheet pan meal served in a bowl with rice

Three reasons why I love this recipe:

1. This sheet pan meal requires nearly no prep work, and the prep work there is, is simple. There are very few ingredients that need cut and though typically pineapple may be more tedious to cut, it is a breeze with my OXO Pineapple Tool. Not to mention the sauce also comes together seamlessly as well. If you are wanting another easy weeknight meal, check out my Healthy Cheeseburger Soup.

2. The honey sriracha flavors mixed with this assortment of veggies and pineapple gives me sweet and sour vibes but on a much more simplistic level. The sauce has just the right amount of kick while still being at a mostly family friendly level of heat.

3. This recipe is paleo, gluten and dairy free, and offers a full serving of vegetables and is a great source of protein. If you are not trying to follow a paleo diet, you can also add in brown rice for a great source of healthy carbs. It really makes eating healthy so very easy.

Sriracha honey pork chops with bell pepper and pineapple on a sheet pan.

Frequently Asked Questions:

What cut of pork chop is best for this recipe?

I personally used 8 oz boneless pork chops and honestly because they were on sale. You could easily use a butterfly cut or bone in although your cooking time may change. Remember 145 degrees fahrenheit is the minimum temp that all pork should be cooked to.

Can I use any brand of ketchup or sriracha sauce to keep this meal paleo?

No, unfortunately not all brands are created equally. I personally always use primal kitchen ketchup which has no sweetener at all. As for the sriracha I enjoy using the Yellow Bird brand which you can find on Thrive Market or at Whole Foods.

Can I adjust the level of spice in the sriracha honey sauce?

Of course! I personally find the level that it is at to not be very spicy, but if you want to tone it down even more, simply substitute ketchup. For example you could use 3 Tablespoons of sriracha and 3 Tablespoons of ketchup instead of 1/3 cup.

Sriracha honey sauce, bell pepper, onion and pineapple on a sheet pan, pineapple on a cutter and marinading pork chops.

How to Make Sriracha Honey Pork Chop Sheet Pan Meal:

  1. Make the sauce

    In a small bowl or liquid measuring cup, combine the sriracha, honey, ketchup, coconut aminos, avocado oil and garlic. Mix ingredients then set aside.

  2. Marinade the pork chops

    Place pork chops in a shallow dish, cover with about three-fourths of the sauce. Marinade for a minimum of 30 minutes or up to 24 hours.

  3. Cut vegetables and place on the sheet pan

    Cut the onions and bell peppers into about 1 inch square pieces, they don’t need to be perfect. You will also want your pineapple to be about the same size. I use this Oxo pineapple tool that we got as a wedding gift and it makes cutting a pineapple and sinch. Drizzle avocado oil over the vegetables and sprinkle with salt and pepper. Toss on the sheet pan until veggies are coated.

  4. Nessel the pork chops and bake

    Preheat the oven to 400 degrees fahrenheit. Nessel the pork chops in the vegetables, drizzle some of the remaining marinade on top of the pork chops. Bake in oven for 30 minutes, then broil for 2 additional minutes.

  5. Enjoy!

    I personally serve these with brown rice but if you are wanting to avoid grains you could easily serve with cauliflower rice or as is, with pork chop and veggies. Drizzle the reserved sauce over the top of the bowls and top with sesame seeds.

Sriracha honey pork chop in a bowl with rice and sheet pan vegetables.

Sriracha Honey Pork Chop Sheet Pan Meal

A simple but flavorful sheet pan meal that will remind you of ordering sweet and sour pork, without the additives and the work. This recipe is paleo, gluten free and dairy free and can be made within 45 minutes, making it the perfect weeknight meal.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Pork chop, Sheet pan, Sriracha honey
Servings: 4 servings


  • 4 Pork Chops boneless
  • 2 Bell Peppers
  • 2 Yellow Onions Small to medium
  • 1 Pineapple
  • 1 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tbsp Sesame seeds

Sriracha Honey Sauce

  • cup Sriracha
  • cup Honey
  • 2 tbsp Primal Kitchen Ketchup
  • 2 tbsp Coconut aminos
  • 2 tsp Avocado Oil
  • 2 cloves Garlic minced


  • Make the sauce by adding the sriracha, honey, ketchup, coconut aminos, avocado oil and garlic in a liquid measuring cup.
  • Marinade the pork chops with ¾ of the sauce in a shallow dish. The pork chops should marinade for a minimum of 30 minutes to 24 hours.
  • Preheat the oven to 400 °F
  • Dice the bell peppers and onions into 1 inch square pieces. Use the Oxo pineapple corer and slicer and then cut the pineapple into one inch pieces as well. Spread out on a large sheet pan. Drizzle with the avocado oil and salt and pepper. Mix the vegetables until they are all coated.
  • Nessel the porkchops onto the sheet pan. Top with some of the leftover marinade.
  • Bake for 30 minutes. Then broil for 2 additional minutes.
  • Serve with rice (optional). Drizzle remaining sauce over bowls. Sprinkle with sesame seeds. Enjoy!


Be sure to check that your pork chops reach a minimum of 145 degrees fahrenheit. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.



Get exclusive access to recipes and cooking tips!

You’ll also love