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.
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:
teriyaki sauce – store bought, no guilt, SOS series FTW!
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: 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.
Sticky-sweet pork, juicy pineapple, fresh herbs, jalapeño, and crispy onions all served over a bed of fluffy coconut rice. SO GOOD!
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
one 14-ounce can full fat coconut milk
1 1/2 cupswater
2 cupsjasmine rice
thinly sliced jalapeño
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.
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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.