Empty My Fridge
Pineapple Pork with Coconut Rice
Ingredients
- Teriyaki sauce¼–½ cups
- Pork loin · thinly sliced1 lb
- Pineapple1–2 cups
- Olive oil
- Coconut milk1
- Rice2 cups
- Lime
- Cilantro
- Jalapeño chili · thinly sliced
- Onion
Instructions
- Marinate the pork in 1/4 cup of the teriyaki sauce for 2-3 hours, or up to a full day.
- Put the rice ingredients in an Instant Pot. Cook on high pressure for 3 minutes, then let the pressure release naturally for 10-15 minutes.
- Release any remaining steam, fluff the rice with a fork, and season lightly with salt.
- Heat 1 tablespoon of olive oil in a nonstick skillet or grill pan over medium-high heat.
- Discard the excess sauce from the pork, then add only the pork to the pan. Leave it undisturbed for a few minutes at a time until well caramelized.
- Add the pineapple to the pan and cook until caramelized.
- Once the pork and pineapple are well browned, add a few extra tablespoons of sauce.
- Top the rice with the pork and pineapple, then finish with lime zest, cilantro, crunchy onions and sliced jalapeño.
Summarized from Pinch of Yum's video. Watch it for the details.
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