Sweet & Savory Pineapple Pork with Coconut Rice: A Tropical Comfort Dish

There’s something magical about the combination of sweet pineapple and savory pork that takes me back to tropical vacations and warm summer evenings. I’ve spent years perfecting this Pineapple Pork with Coconut Rice recipe, and it’s become one of my most requested dishes when friends and family gather at my home. The tender pork simmered in a tangy-sweet sauce alongside chunks of juicy pineapple paired with fragrant coconut rice creates an irresistible meal that’s impressive enough for company but simple enough for a weeknight dinner.

What I love most about this dish is how it transforms ordinary ingredients into something extraordinary. The pork becomes incredibly tender, the pineapple caramelizes slightly while maintaining its bright flavor, and the coconut rice provides the perfect backdrop to soak up all the delicious sauce. It’s like a mini vacation on a plate!

Why You’ll Love This Recipe

This Pineapple Pork with Coconut Rice has become my go-to recipe when I want to impress without spending hours in the kitchen. Here’s why I think you’ll love it too:

• Perfect balance of flavors: The sweet pineapple, savory pork, and creamy coconut rice create a harmonious combination that satisfies multiple taste preferences
• Approachable technique: No complicated cooking methods required—just some simple prep work and easy cooking steps
• Make-ahead friendly: Many components can be prepped in advance for quicker assembly
• Crowd-pleaser: Both adults and kids tend to love this dish (you can adjust the spice level as needed)
• Impressive presentation: The colorful finished dish looks like you spent hours preparing it
• Versatile recipe: Can be easily scaled up for larger gatherings

Essential Ingredients

Let me walk you through the key ingredients that make this dish special:

For the Pineapple Pork

For the Coconut Rice

Special Equipment Needed

You don’t need any fancy tools to make this dish, just some kitchen basics:

• Large skillet or wok
• Medium saucepan with tight-fitting lid (for the rice)
• Sharp knife for cutting pork and produce
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or spatula

Preparation Method

Step 1: Prepare the Pork and Marinade

I always start by preparing the pork for maximum flavor:

1. Cut the pork into 1-inch cubes, trimming any excess fat.
2. In a bowl, whisk together:
   • 2 tablespoons soy sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon brown sugar
   • 2 minced garlic cloves
   • 1 tablespoon grated ginger
3. Add the pork cubes to the marinade, toss to coat evenly, and let marinate for at least 20 minutes (or up to 4 hours in the refrigerator for deeper flavor).

Step 2: Prepare the Coconut Rice

While the pork is marinating, I start the coconut rice:

1. Rinse jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine:
   • Rinsed rice
   • Coconut milk
   • Water
   • Salt
   • Lime leaves (if using)
3. Bring to a boil over medium-high heat.
4. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until all liquid is absorbed.
5. Remove from heat and let stand, covered, for 10 minutes.
6. Fluff with a fork before serving and sprinkle with toasted coconut flakes.

Step 3: Prepare the Sauce

The sauce brings everything together with its perfect balance of sweet, savory, and tangy:

1. In a small bowl, whisk together:
   • Remaining soy sauce
   • Remaining rice vinegar
   • Remaining brown sugar
   • Sriracha (adjust to your spice preference)
   • 1 tablespoon cornstarch
   • ¼ cup water or pineapple juice (if using fresh pineapple)
2. Stir until smooth and set aside.

Step 4: Cook the Pork and Vegetables

Now comes the exciting part where all the flavors start coming together:

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Remove pork from marinade (reserve marinade) and cook in batches until browned on all sides but not fully cooked through, about 2-3 minutes per batch.
3. Transfer pork to a plate and set aside.
4. In the same skillet, add remaining tablespoon of oil.
5. Add red onion wedges and cook for 2 minutes until slightly softened.
6. Add red bell peppers and cook for another 2 minutes.
7. Add remaining minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.

Step 5: Bring It All Together

This is when the magic happens:

1. Return the pork to the skillet along with any accumulated juices.
2. Add the pineapple chunks and reserved marinade.
3. Pour in the prepared sauce and stir well to combine.
4. Bring to a simmer and cook for 5-7 minutes until the sauce thickens and the pork is fully cooked (internal temperature of 145°F/63°C).
5. Taste and adjust seasoning if needed.
6. Remove from heat and stir in half of the sliced green onions and cilantro.

Serving Suggestions

I love presenting this dish in a way that highlights all the components:

1. Spoon a generous portion of coconut rice onto plates or a large serving platter.
2. Top with the pineapple pork mixture, making sure to include plenty of sauce.
3. Garnish with remaining green onions, cilantro, and toasted coconut flakes.
4. For added color and freshness, serve with lime wedges on the side.

This dish pairs wonderfully with:

• A simple cucumber salad with rice vinegar dressing
• Steamed bok choy or broccoli
• Fresh tropical fruit salad for dessert
• Coconut sorbet for a refreshing finale

Make-Ahead and Storage Tips

One of the reasons I return to this recipe often is how well it works for meal prep and leftovers:

Make-Ahead Options:

• Marinate the pork: Can be done up to 24 hours in advance
• Chop all vegetables: Store in airtight containers in the refrigerator for up to 2 days
• Prepare the sauce: Mix and store in the refrigerator for up to 3 days
• Cook the rice: Coconut rice can be made ahead and reheated with a splash of water or coconut milk

Storage Guidelines:

Reheating Instructions:

• Microwave: Heat individual portions for 1-2 minutes, stirring halfway through
• Stovetop: Reheat in a skillet over medium-low heat with a splash of water to prevent drying out
• From frozen: Thaw overnight in refrigerator before reheating for best texture

Recipe Variations

Over the years, I’ve experimented with this recipe quite a bit. Here are some of my favorite variations:

Protein Substitutions

Flavor Twists

• Caribbean-inspired: Add 1 teaspoon of allspice and a dash of cinnamon to the marinade
• Thai-influenced: Use Thai basil instead of cilantro and add 1 tablespoon of fish sauce
• Spicy version: Double the sriracha and add sliced fresh chili peppers
• Kid-friendly: Omit the sriracha and add a tablespoon of honey for sweetness

Veggie Variations

Don’t feel limited to bell peppers and onions! I’ve successfully used:

• Sugar snap peas or snow peas
• Zucchini chunks
• Broccoli florets
• Baby corn
• Bamboo shoots
• Cubed eggplant (pre-salted and patted dry)

Troubleshooting Common Issues

Even experienced cooks sometimes run into challenges! Here’s how I solve the most common issues when making this dish:

Issue: Pork is tough or dry

Solutions:

• Make sure not to overcook the pork—remove it promptly once it reaches 145°F
• Consider using pork shoulder instead of tenderloin for more fat content and moisture
• If using tenderloin, don’t marinate for more than 4 hours as the acid can toughen the meat
• Make sure to cook the pork in batches to avoid overcrowding the pan, which causes steaming instead of browning

Issue: Sauce is too thin

Solutions:

• Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce
• Allow the sauce to simmer uncovered for a few extra minutes
• If using canned pineapple, drain thoroughly and reserve juice for precise measuring

Issue: Coconut rice is gummy

Solutions:

• Always rinse the rice thoroughly before cooking
• Maintain a very low simmer—barely bubbling—while rice cooks
• Ensure the lid fits tightly and resist the urge to peek during cooking
• Let rice rest the full 10 minutes off heat before fluffing

Issue: Flavors seem one-dimensional

Solutions:

• Add a splash of fish sauce for umami depth
• Include a tablespoon of fresh lime juice at the end of cooking
• Toast your spices briefly before adding liquids
• Garnish with fresh herbs just before serving

Nutritional Information

This nutritional breakdown is approximate per serving (assuming 6 servings total):

Q&A Section

Over the years, I’ve received many questions about this recipe. Here are answers to the most frequently asked:

Q: Can I use canned pineapple instead of fresh? Yes, absolutely! While fresh pineapple provides the best flavor and texture, canned pineapple chunks in juice (not syrup) work well too. Be sure to drain them well, and you can use the juice in place of water in the sauce for extra flavor.

Q: Is there a way to make this recipe in a slow cooker? Definitely! Brown the marinated pork first, then add all ingredients except the cornstarch slurry, bell peppers, and pineapple to the slow cooker. Cook on low for 5-6 hours, then add the bell peppers and pineapple for the last 30 minutes. Stir in the cornstarch slurry during the final 15 minutes to thicken the sauce.

Q: How can I make this dish less sweet? Reduce the brown sugar to 1 tablespoon and consider using less sweet pineapple varieties. You can also increase the vinegar slightly and add a squeeze of lime juice at the end for more acidity to balance the sweetness.

Q: What’s the best rice substitute for people avoiding grains? Cauliflower rice makes an excellent low-carb alternative! Process cauliflower in a food processor until rice-sized, then sauté with a bit of the coconut milk, salt, and perhaps some coconut flakes for flavor. You could also use quinoa cooked in coconut milk for a grain alternative with more protein.

Q: How spicy is this dish as written? With 1-2 tablespoons of sriracha, I’d call it moderately spicy—enough to notice the heat but not overwhelming. For a milder version, start with just 1 teaspoon of sriracha or substitute with sweet chili sauce. For extra heat, add sliced fresh chilies or a pinch of cayenne pepper.

Q: Can I prepare this for meal prep lunches? This is one of my favorite meal prep recipes! The flavors actually improve after a day in the refrigerator. I recommend slightly undercooking the vegetables if you plan to reheat later. Store the rice and pork mixture separately for best results when reheating.

My Personal Tips

After making this dish countless times, I’ve collected a few insider tips that take it from good to great:

1. For maximum pork tenderness: Freeze the pork for about 20 minutes before cutting—it makes getting even cubes much easier.
2. For deeper pineapple flavor: Briefly grill or broil fresh pineapple chunks before adding them to the dish. This caramelizes the sugars and adds amazing depth.
3. For perfect coconut rice: Replace a quarter of the coconut milk with coconut cream for an even richer result. Toast the dry rice in the pan for 1-2 minutes before adding liquids.
4. For sauce perfection: A tiny splash (about ½ teaspoon) of toasted sesame oil added at the very end provides an incredible aromatic finish.
5. For best meal flow: Start the rice first, then prep and marinate the pork, then chop vegetables while the rice cooks and the pork marinates.
6. For impressive presentation: Serve in a hollowed-out pineapple half for special occasions—it’s a showstopper!

Final Thoughts

This Pineapple Pork with Coconut Rice has become one of my signature dishes because it consistently delivers big flavors without requiring professional cooking skills. The combination of sweet, savory, tangy, and creamy elements creates a memorable meal that feels special whether it’s a Tuesday night dinner or part of a weekend gathering with friends.

What I find most satisfying about this recipe is how it transforms humble ingredients into something that feels like a culinary adventure. The bright colors, contrasting textures, and balanced flavors make everyone at the table feel like they’re being treated to something special.

Whether you’re looking to expand your weeknight dinner rotation or impress guests without spending all day in the kitchen, I hope this recipe brings as much joy to your table as it has to mine. The tropical flavors work their magic year-round, bringing warmth and brightness even on the coldest winter evenings, and creating a refreshing yet satisfying meal during summer months.

Give this recipe a try, and I’m confident it will earn a place in your regular rotation too!