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.

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 u003ca href=u0022https://pinchofyum.com/crunchy-roll-bowlsu0022u003eCrunchy Roll Bowlsu003c/au003e 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 (affiliate link) 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.

Pineapple Pork with Coconut Rice Recipe

Description

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

Ingredients

Units 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”)
1–2 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:

lime zest
cilantro
thinly sliced jalapeño
crunchy onions

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Instructions

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.
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.
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.
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

The equipment section may contain affiliate links to products we know and love.

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.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sauté
Cuisine: American

Keywords: pineapple pork, pork recipe, coconut rice