Introduction
Discover the delightful fusion of flavors in this delicious pineapple teriyaki pork served over creamy coconut rice. This recipe combines sweet and savory elements, perfect for a weeknight dinner or a special occasion. The juicy pork tenderloin is marinated in teriyaki sauce and paired with vibrant pineapple chunks, while the coconut rice adds a rich and creamy texture. With fresh toppings that elevate the dish, this meal is sure to impress.
Detailed Ingredients with measures
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:
– One 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
Prep Time
2-3 hours (or up to a full day for marinating the pork)
Cook Time, Total Time, Yield
Cook Time: 10-15 minutes
Total Time: 2 hours 15 minutes to 1 day
Yield: 4 servings
Detailed Directions and Instructions
1. Marinate the Pork
Combine the pork slices with 1/4 cup of teriyaki sauce in a bowl. Ensure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or allow it to marinate for up to a full day for deeper flavor.
2. Prepare the Coconut Rice
In an Instant Pot, pour in the one 14-ounce can of full-fat coconut milk along with 1 1/2 cups of water. Add 2 cups of jasmine rice to the mixture. Close the lid and set the Instant Pot to cook on high pressure for 3 minutes. Once the cooking time is complete, allow for a natural pressure release for 10-15 minutes. After this, carefully release any remaining steam, fluff the rice with a fork, and season with a pinch of salt to taste.
3. Cook the Pork and Pineapple
In a nonstick skillet or grill pan, heat a tablespoon of olive oil over medium-high heat. Remove the pork from the marinade, discarding any excess sauce to avoid steaming the meat. Add the pork to the hot pan and let it sear undisturbed for a few minutes until it develops a nice caramelization. Once browned, introduce the fresh pineapple chunks to the pan. Cook these together until the pineapple is saucy and caramelized. If desired, add a few additional tablespoons of teriyaki sauce to enhance flavor after the pork has achieved a good brown color.
4. Assemble the Dish
Serve the coconut rice on plates or in bowls topped with the saucy pineapple pork. For a finishing touch, garnish with lime zest, fresh cilantro, crunchy onions, and thinly sliced jalapeños for a bit of heat.
Notes
Marinating Time
For best flavor, marinate the pork for a full day if time allows. If short on time, a minimum of 2 hours will still provide good results.
Cooking Rice Variations
If you do not have an Instant Pot, you can cook the coconut rice on the stovetop by combining the ingredients in a pot, bringing it to a boil, then covering and simmering on low heat for about 20 minutes.
Spice Adjustment
Adjust the amount of jalapeño and lime zest to suit your heat preference. For a milder dish, omit the jalapeño or use fewer slices.
Leftovers Storage
Store any leftovers in an airtight container in the refrigerator. They will last for up to 3 days. Reheat the rice and pork in a microwave or on the stovetop before serving.
Cook Techniques
Marinating
Marinade the pork slices in teriyaki sauce for optimal flavor. Allowing it to rest in the refrigerator for 2-3 hours or as long as a full day enhances tenderness and taste.
Using an Instant Pot
For the coconut rice, combine the coconut milk, water, and jasmine rice in the Instant Pot. Cooking under high pressure for 3 minutes ensures the rice absorbs all the flavors and becomes fluffy.
Searing Meat
Heat olive oil in a nonstick skillet or grill pan and ensure the pan is hot before adding the pork. Sear undisturbed for a few minutes to develop a rich caramelization, enhancing the dish’s flavor.
Caramelizing Pineapple
Add fresh pineapple chunks to the pan after the pork is seared. Cook until the pineapple becomes saucy and caramelized, bringing sweetness and complexity to the dish.
Garnishing
Top the finished dish with lime zest, cilantro, crunchy onions, and thinly sliced jalapeño to add freshness, texture, and a hint of heat.
FAQ
Can I use a different type of meat instead of pork?
Yes, chicken or tofu can be used as alternatives, adjusting cooking times accordingly.
What can I substitute for jasmine rice?
You can substitute jasmine rice with basmati rice or long-grain white rice for similar results.
How can I adjust the heat level of the dish?
You can add more jalapeños or choose to include a spicy sauce alongside the dish to increase the heat level.
Is it possible to make the dish ahead of time?
Yes, both the marinated pork and the coconut rice can be prepared in advance and reheated before serving.
Can I skip the marinating step?
While it’s possible to skip marinating, doing so may result in less flavor. It’s recommended to marinate for the best results.
Conclusion
This teriyaki pork dish with coconut rice and fresh toppings offers a delightful blend of flavors that are both rich and tropical. The sweetness of the pineapple complements the savory pork, while the coconut rice adds a creamy texture, creating a balanced meal that is sure to please.
More recipes suggestions and combination
Pineapple Teriyaki Chicken
Substitute pork with chicken thighs or breasts, and follow the same marinating and cooking process for a delicious alternative.
Vegetable Stir-Fry with Coconut Rice
Use a variety of colorful vegetables such as bell peppers, broccoli, and snap peas sautéed in teriyaki sauce alongside the coconut rice for a vegetarian option.
Shrimp and Pineapple Rice Bowl
Replace the pork with shrimp marinated in teriyaki sauce, then sauté with pineapple for a seafood twist over the coconut rice.
Spicy Pork Tacos
Use the marinated pork in corn tortillas, topped with fresh cilantro, jalapeño, and a drizzle of lime juice for a vibrant taco night.
Coconut Curry Rice
Add some green curry paste to the coconut milk before cooking the rice to infuse it with aromatic flavors, which pairs well with grilled meats or vegetables.
