Pineapple Pork with Coconut Rice

48 reviews / 4.9 average

Let’s tuck right into this comforting, super-satisfying bowl of yum. Immediately. Get your fork. Hurry, hurry.

I mean, sticky-sweet pork with that caramelized pan-fry goodness, the juicy chunks of pineapple, a handful of fresh herbs, slices of jalapeño, and crispy onions (yes, crispy onions! so underrated!) is all getting served over a hot pile of super luscious coconut rice, and WOW to the EEE. I hope you actually got your fork already because this is not a bad situation. Not at all.

The rich flavor, the caramelized texture, the totally indulgent and fragrant coconut rice… I mean, this is hands-down one of my favorite (easy! lifesaving! SOS!) meals of the season.

Close-up of pineapple and pork.

This Pineapple Pork Comes with a Deliciously Short Ingredient List

Since this is part of our SOS series, I promised you a short, friendly ingredient list and this recipe will deliver. Here are your five major players for this bomb weeknight recipe:

  • pork
  • pineapple
  • teriyaki sauce – store bought, no guilt, SOS series FTW!
  • coconut milk
  • rice

Cilantro, jalapeños, crunchy onions are also obviously encouraged in bordlerline inappropriate quantities, but not required.

This recipe honestly feels like a gift that someone gives you at dinnertime and you get to unwrap it bite by bite, dinner by dinner, the next 2-3 days, or sadly, less, depending on how long your leftovers last. Which, in our house, was not long at all. A double batch would not be a bad idea.

It’s sticky, caramelized, comforting, and just a lil crunchy. I can’t quit it.

Pineapple pork with coconut rice on a plate with a fork.

Pineapple Pork with Coconut Rice: Frequently Asked Questions

I don’t like pork. What can I use as a substitute?

Chicken would work well here or, for a vegetarian option, tofu would be great.

Is this spicy?

This dish has a lot of flavor, but it isn’t spicy. If you’re concerned about spice though, try omitting the jalapeños.

I have leftover crispy onions. What else can I use them for?

First, how? These underrated little things beg to be eaten by the handful! If you have extra crispy onions, please visit the Crunchy Roll Bowls next. SO YUMMY!

Where do I buy crispy onions?

You can find them at almost any grocery store near the canned green beans or some Asian markets sell them, too.

I don’t have an Instant Pot. How can I cook the rice?

Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes.

Watch How To Make This Recipe

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Pineapple Pork with Coconut Rice


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Sticky-sweet pork, juicy pineapple, fresh herbs, jalapeño, and crispy onions all served over a bed of fluffy coconut rice. SO GOOD!


Ingredients

Scale

Pork:

  • 1/4 to 1/2 cup teriyaki sauce (I like the SoyVay brand!)
  • 1 pound thinly sliced pork tenderloin (you can buy this pre-cut at a lot of stores, sometimes labeled as “stir fry”)
  • 12 cups fresh pineapple chunks
  • olive oil for sautéing 

Rice:

  • one 14-ounce can full fat coconut milk
  • 1 1/2 cups water
  • 2 cups jasmine rice

Toppings:

  • cilantro
  • thinly sliced jalapeño
  • crunchy onions

Instructions

  1. Prep: Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.
  2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.
  3. Pork: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you’ve gotten it nice and brown.
  4. Serve: Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño. 

Equipment

Notes

Use more sauce if you need it – all the store bought sauces are a little different in their thickness and some might need more than 1/4 cup to marinate. We have one that is a sesame teriyaki and it’s SO good, but it’s really thick, almost like a hoisin sauce, so the amounts vary between that one and the SoyVay brand shown here which is a little more runny. The main thing is that you don’t want too much sauce to go into the pan when you brown the pork, otherwise it will steam instead of fry / caramelize.

  • Category: Dinner
  • Method: Sauté
  • Cuisine: American

Keywords: pineapple pork, pork recipe, coconut rice

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153 Comments

      1. Pinch of Yum Logo
        Kathy

        they are the ones that come in a can, the same ones you use on a green bean casserole I think??

  1. Pinch of Yum Logo
    Janet

    Thank you for this recipe. It sounds very flavourful.
    I have a question regarding the teriyaki sauce; the ingredients call for a 1/2 cup and the only mention I found in the instructions were for 1/4 for marinade and then “add a few additional tablespoons of sauce.” Did I get this right?

    1. Pinch of Yum Logo
      Cat

      I was wondering the same thing. Directions aren’t always clear on some of these recipes. Plus, the pic of the pork in the “sauce”(and I’m assuming by sauce, it’s just the teryaki), looks red, not brown and pink like teriyaki looks when pork is marinating. I just did my own thing, and winged it.

  2. Pinch of Yum Logo
    Rosemarie

    OMG – this looks delicious and so easy! I am making this tonight. Thanks Lindsay…and family…and crew for the great recipe ideas.

  3. Pinch of Yum Logo
    Jaime

    How come the finished product doesn’t look anything like the pictures of finished product?? Pork has grill marks as does pineapple in pictures. Where does this recipe originate from???

    1. Pinch of Yum Logo
      Emily

      Instructions say to use a non-stick skillet OR grill pan, so my guess is she used a grill pan. 🤷‍♀️

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We used a grill pan on the stove, which is why you’re seeing the grill marks!

      1. Pinch of Yum Logo
        Monique R. Jennings

        Is there a stove top recipe for the coconut rice? I don’t have an instapot and my rice making skills…well.

  4. Pinch of Yum Logo
    Alyssa

    If you don’t have an Instant Pot, can you just make the rice on the stovetop? Do you have to do anything different?

    1. Pinch of Yum Logo
      Linda

      Made this tonight. Absolutely delicious! Even my husband who swears he doesn’t like pork tenderloin loved this! Thanks, Lindsay!!
      Was out of SoyVay (my fave, too), so made homemade teriyaki. Super quick to do (under 5 min). Also, fried my own super thinly sliced onions earlier in the day til crispy, to avoid trip to the store for those beauties in a canister. They seem to be seasonal around here anyway.
      Poured water, coconut milk in sauce pan (seriously, with my instant pot out already! Sheesh!), so continued by bringing liquids to a boil, added jasmine rice, stirred a minute till back to boil, placed lid on, lowered heat and let simmer for 15-20 min until liquid was absorbed. Otherwise, followed the recipe and so happy I did!
      All those flavors worked beautifully together! Yum!
      Definitely a keeper😁






      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        So glad you enjoyed the recipe! Thanks so much for sharing your stovetop rice instructions!

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tried making the rice on the stovetop, but another reader shared how she did it:
      “Poured water, coconut milk in sauce pan, continued by bringing liquids to a boil, added jasmine rice, stirred a minute till back to boil, placed lid on, lowered heat and let simmer for 15-20 min until liquid was absorbed.”

    1. Pinch of Yum Logo
      Alisha

      Crunchy onions: Think those cans of delicious you put on a green bean casserole! French’s is our family favorite.

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      They’re store-bought crunchy onions that you typically use on green bean casserole!

    3. Pinch of Yum Logo
      Kait

      I’m such a huge POY but this ended up being a major fail for us 😫. Maybe it was the type of teriyaki we used but the flavour was completely lackluster. We even tried to salvage it with all the suggested toppings and miscellaneous condiments we had on hand but we ended up tossing out the rest after we ate.






  5. Pinch of Yum Logo
    Nicole

    I’m so excited for this series! We eat barely any meat, but I think this would be equally delicious if you crispified some tofu and tossed it with teriyaki sauce 😊

    1. Pinch of Yum Logo
      Kimberly

      Forgot to also ask about directions for making coconut rice without a insta pot, I’m one of the few who does not own one.

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        We haven’t tried making this in the stovetop, but another reader shared how she did it:
        “Poured water, coconut milk in sauce pan, continued by bringing liquids to a boil, added jasmine rice, stirred a minute till back to boil, placed lid on, lowered heat and let simmer for 15-20 min until liquid was absorbed.”

    1. Pinch of Yum Logo
      Cat

      I used canned. Not spending a lot of time or energy on this one. Also, used a bag of Vigo coconut rice. Easy peasy.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tested the rice on the stove top, but another reader shared how she did it:
      “Poured water, coconut milk in sauce pan, continued by bringing liquids to a boil, added jasmine rice, stirred a minute till back to boil, placed lid on, lowered heat and let simmer for 15-20 min until liquid was absorbed.”

  6. Pinch of Yum Logo
    Brittany

    Delicious! I didn’t even marinate the meat (bc…well, three young kids and SOS), I used chicken breasts, and didn’t have jalapeño or crispy onions. Even so, it was still so flavorful. The coconut rice? MMM. I did like the lime juice and cilantro for a punch of freshness.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Way to go in making this recipe work for you! So glad you enjoyed it, Brittany!

  7. Pinch of Yum Logo
    Meg

    Any suggestions on how to freezer meal prep this? Giving birth in a few weeks and trying to stock the freezer…

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes! We’d suggest freezing the pork, pineapple, and teriyaki sauce together. Defrost, then cook per recipe instructions. Enjoy!

  8. Pinch of Yum Logo
    Christine

    I’ve got the tried and true rice cooker. I really don’t want soggy rice, so any tips on how to tweak this for a rice cooker? Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question, Christine. We’ve only tested this rice in the Instant Pot, so it’s hard to say. We think that adding the rice and liquids to the cooker is all you’d need to do!

  9. Pinch of Yum Logo
    Emily

    This was SO good! We did not have this on an SOS night but since they’re frequent around our home, I doubled the meat and froze half along with the remainder of the sauce. Frozen pineapple worked great as a sub for fresh, and all the toppings made it extra delicious. All three of my kids loved it and will definitely make again- thank you!!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great idea to freeze the extras for another night! Thanks so much for the comment, Emily!

  10. Pinch of Yum Logo
    Kate

    So quick and yummy! The pork tenderloin I bought from Aldi was already marinated in teriyaki, which made it even more simple 🙂






  11. Pinch of Yum Logo
    Jess

    This was so easy and delicious! Will 100% be adding this to my weekly rotation. Thanks so much for doing this series!






  12. Pinch of Yum Logo
    Susan

    Made this tonight, and it was delicious! Everyone voted to have this again! The coconut rice was so good.






  13. Pinch of Yum Logo
    Sandra

    Just wanted to say this was awesome. Made it for supper tonight and throughly enjoyed it. Unfortunately we didn’t have any of the toppings for the finishing touches but I will make sure I have some for the next time. I missed not having any veggies with it but can see adding broccoli or snow peas to it easily.






  14. Pinch of Yum Logo
    Ashley

    Made this last night, had leftovers in my lunch today and I’m already planning on making it again next week.
    I used a can of pineapple chunks instead of fresh. I’d do it again.
    Got a burn message on my IP trying to make the rice and will
    Probably just do stove top method next time. So delish!

  15. Pinch of Yum Logo
    Cat

    Making this for Sunday dinner and SO excited 🙂 do you have any suggestions for making this deliciousness with brown rice and on the stovetop opposed to an InstaPot?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So hard to say since we haven’t tested with brown rice. It’d probably be best to follow the package directions for cook time and use the can of coconut milk plus additional water or broth if more liquid is needed. If you give it a try, we’d love to hear back!