Pineapple Pork with Coconut Rice
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(77)
Ingredients
4 servings
- Pork:
- 1/4 to 1/2 cup teriyaki sauce
- 1 pound thinly sliced pork tenderloin
- 1-2 cups fresh pineapple chunks
- Olive oil for sautéing
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
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Chef's 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. 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.
