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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