Pineapple Pork with Coconut Rice Recipe
Introduction
Pineapple Pork with Coconut Rice is a vibrant, tropical dish that combines tender marinated pork with sweet caramelized pineapple and fragrant coconut-infused jasmine rice. It’s a simple yet flavorful meal perfect for weeknights or casual gatherings.
Ingredients
- 1/4 to 1/2 cup teriyaki sauce (SoyVay brand recommended)
- 1 pound thinly sliced pork tenderloin (often 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 cups water
- 2 cups jasmine rice
- Lime zest, for garnish
- Cilantro, for garnish
- Thinly sliced jalapeño, for garnish
- Crunchy onions, for garnish
Instructions
- Step 1: Marinate the pork with 1/4 cup of teriyaki sauce for 2-3 hours, or up to a full day for more flavor. This can be done ahead to save time.
- Step 2: Prepare the coconut rice by adding the jasmine rice, coconut milk, and water to an Instant Pot. Cook on high pressure for 3 minutes, then allow a natural pressure release for 10-15 minutes. Once done, release any remaining steam, fluff with a fork, and season lightly with salt.
- Step 3: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium-high heat. Add only the pork slices, discarding excess marinade to ensure caramelization instead of steaming. Cook the pork undisturbed for a few minutes on each side until browned.
- Step 4: Add the fresh pineapple chunks to the pan with the pork and cook until the pineapple is caramelized and saucy. Then add a few additional tablespoons of teriyaki sauce to coat the pork and pineapple well, letting the sauce thicken slightly.
- Step 5: Serve the coconut rice topped with the saucy pineapple pork. Garnish with lime zest, fresh cilantro, crunchy onions, and jalapeño slices for a burst of fresh flavor and texture.
Tips & Variations
- For extra depth, add a splash of soy sauce or a teaspoon of grated ginger to the marinade.
- If you don’t have an Instant Pot, cook the rice on the stove with the coconut milk and water, adjusting liquid as needed.
- Swap the pork for chicken breast or thighs if preferred, adjusting cooking times accordingly.
- For a milder heat, omit the jalapeño or replace it with sweet bell pepper slices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The coconut rice may thicken when chilled—add a splash of water or coconut milk when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pineapple instead of fresh?
Yes, frozen pineapple works well. Thaw and drain any excess liquid before adding to the pan to avoid watering down the sauce.
How do I prevent the pork from becoming too dry?
Marinate the pork to keep it tender and avoid overcooking. Cook it quickly over medium-high heat and remove it once nicely caramelized to maintain juiciness.
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Pineapple Pork with Coconut Rice Recipe
- Total Time: 2 hours 25 minutes (including marinating)
- Yield: 4 servings 1x
Description
A delicious and easy-to-make Pineapple Pork with Coconut Rice recipe that combines tender marinated pork and caramelized pineapple served over fragrant coconut jasmine rice, finished with fresh lime zest, cilantro, and a spicy kick from jalapeño.
Ingredients
Marinade and Pork
- 1/4 to 1/2 cup teriyaki sauce (SoyVay brand recommended)
- 1 pound thinly sliced pork tenderloin (often labeled as “stir fry”)
- Olive oil for sautéing
- 1–2 cups fresh pineapple chunks
Coconut Rice
- 1 (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
Instructions
- Marinate the Pork: Combine 1/4 cup of teriyaki sauce with the thinly sliced pork tenderloin. Marinate for at least 2-3 hours or up to a full day to allow flavors to penetrate the meat.
- Cook the Coconut Rice: Add jasmine rice, coconut milk, and water into an Instant Pot. Cook on high pressure for 3 minutes, then allow a natural pressure release for 10-15 minutes. Once done, release remaining steam, fluff rice with a fork, and season lightly with salt.
- Cook the Pork and Pineapple: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium-high heat. Add only the pork slices, discarding excess marinade to avoid steaming. Let the pork sear undisturbed for a few minutes to develop a caramelized crust. Add fresh pineapple chunks to the pan and allow them to caramelize alongside the pork. After the pork and pineapple are nicely browned, add a few additional tablespoons of teriyaki sauce to coat everything.
- Serve: Plate a scoop of coconut jasmine rice and top it with the saucy pineapple pork mixture. Garnish with lime zest, fresh cilantro leaves, crunchy onions, and thin jalapeño slices for a balanced burst of flavor and texture.
Notes
- Marinating the pork longer enhances flavor and tenderness but is optional for quicker prep.
- Do not add extra marinade when cooking pork initially to ensure proper caramelization instead of steaming.
- The Instant Pot cooking method for rice yields perfectly cooked fluffy rice without stovetop monitoring.
- Adjust jalapeño quantity based on spice preference or omit for milder flavor.
- Crunchy onions add texture contrast but can be substituted with fried shallots or crispy garlic.
- Prep Time: 5 minutes plus 2-3 hours marinating time
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian Fusion
Keywords: pineapple pork, coconut rice, teriyaki pork, Instant Pot rice, caramelized pineapple, stir fry pork, easy dinner, tropical pork recipe
