Pineapple pork

Ingredients

Pork:
- ¼ to ½ cup teriyaki sauce
- 1 lb thinly sliced pork tenderloin (stir-fry cut)
- 1–2 cups fresh pineapple chunks
- Olive oil, for sautéing

Rice:
- 1 can (14 oz) full-fat coconut milk
- 1 ½ cups water
- 2 cups jasmine rice

Toppings:
- Lime zest
- Cilantro
- Thinly sliced jalapeño
- Crunchy onions

Utensils

• Instant Pot or rice cooker
• Non-stick skillet or grill pan
• Mixing bowls
• Knife and chopping board

Information

Cost: $$
Preparation time: 40 minutes (+ 2–3 hours marinating)
Yield: 4 servings (300g each)

Preparation Method

1. Prep: Marinate the pork with ¼ cup teriyaki sauce for 2–3 hours or up to a full day.
2. Rice: Combine coconut milk, water, and jasmine rice in an Instant Pot. Cook on high pressure for 3 minutes, then let naturally release for 10–15 minutes. Fluff with a fork and season with a little salt.
3. Cook Pork: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the pork only (discard excess marinade) and cook undisturbed for a few minutes to caramelize. Add pineapple chunks and sauté until caramelized. Stir in a few more tbsp of teriyaki sauce once browned.
4. Serve: Plate the coconut rice, top with saucy pineapple pork, and garnish with lime zest, cilantro, jalapeño slices, and crunchy onions.