My uncle swears by this 4 ingredient cookout alternative. It takes zero effort and delivers the most mouthwatering tropical backyard feast for the hol

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help prevent sticking and make cleanup easier.

Lay the pork chops in a single layer in the bottom of the slow cooker. It’s okay if they overlap a bit, but try to keep them mostly flat so they cook evenly and stay tender.

In a medium bowl, stir together the barbecue sauce and the entire can of pineapple chunks with their juice until well combined. This creates that sticky, dark amber glaze as it cooks down.

Pour the pineapple-barbecue mixture evenly over the pork chops, making sure each chop is coated and some pineapple lands on top and around the sides.

Scatter the bell pepper strips over the top of the pork and sauce. They’ll soften and soak up the sweet-savory juices as everything simmers together.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and easily pulled apart with a fork. Avoid lifting the lid too often so you don’t lose heat and extend the cooking time.

Once the pork is fork-tender, gently stir the peppers and pineapple into the sauce, being careful not to completely shred the chops unless you prefer them that way. Taste the sauce and adjust with a pinch of salt or a splash of pineapple juice (if you have extra) if you want a brighter flavor.

Serve the pork chops straight from the slow cooker, spooning plenty of the sticky glaze, pineapple chunks, and peppers over the top of each portion. For a more shredded, pulled-pork style cookout feel, use two forks to pull the pork into large chunks right in the slow cooker and toss with the sauce before serving.

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