Pineapple Pork with Coconut Rice Recipe | Tips & Sides Guide

If you’re craving something bright, comforting, and a little bit tropical, Pineapple Pork with Coconut Rice is the kind of meal that brings sunshine to your table—no matter the season. Imagine tender, caramelized bites of pork and juicy pineapple in a glossy, gingery glaze, all piled over fragrant coconut rice that’s soft and gently sweet. It’s the perfect blend of savory, sweet, tangy, and a touch of heat. This is a weeknight-friendly recipe with weekend-worthy flavor, and I’ll walk you through it step by step so you can enjoy it without fuss. Expect big flavor, minimal stress, and a dish that earns repeat requests.

What Makes This Pineapple Pork with Coconut Rice Irresistible

This dish is the best of both worlds: comfort food you can count on and fresh flavors that feel exciting. The coconut rice is tender and subtly creamy, providing the perfect backdrop for the sweet-tangy pork. The pineapple adds brightness and natural sweetness, while ginger, garlic, and a splash of soy create a balanced, glossy sauce you’ll want to spoon over everything. It’s all cooked in under an hour, with familiar ingredients and simple techniques. The contrast of textures—juicy pineapple, seared pork, fluffy rice—is what makes it special.

What You’ll Need: Ingredients for Pineapple Pork with Coconut Rice

• Pork tenderloin (1 lb / 450 g) – Lean and quick-cooking; stays tender with a fast sear.
• Fresh pineapple (2 cups, cut into bite-sized pieces) – Adds juicy sweetness and caramelizes beautifully; use ripe fruit for best flavor.
• Red bell pepper (1 large, sliced) – Brings color, crunch, and a mild sweetness to the pan.
• Small yellow onion (1, thinly sliced) – Adds savory depth and a touch of sweetness as it softens.
• Garlic (3 cloves, minced) – A key savory note that perfumes the sauce.
• Fresh ginger (1 tablespoon, finely grated) – Provides warmth and zesty brightness.
• Soy sauce (3 tablespoons) – The backbone of the sauce; salty, savory, and complex.
• Rice vinegar (1–2 tablespoons) – Adds a clean tang to balance the sweetness.
• Brown sugar or honey (1–2 tablespoons) – Rounds out the sauce and helps it glaze.
• Chili flakes or sriracha (to taste) – Optional heat; use a pinch for warmth or more for spice lovers.
• Fish sauce (1 teaspoon, optional) – Deepens umami; a little goes a long way.
• Cornstarch (2 teaspoons) + cold water (2 tablespoons) – Makes a quick slurry to thicken the sauce until glossy.
• Neutral oil (2 tablespoons, such as canola or peanut) – For high-heat searing without smoking.
• Scallions (2, sliced) – Fresh, mild onion flavor to finish.
• Cilantro (a small handful, chopped) – Herbal brightness that ties it all together.
• Lime (1, cut into wedges) – A squeeze at the end wakes up every flavor.

For the Coconut Rice:

• Jasmine rice (1 1/2 cups, rinsed) – Fragrant and fluffy; the ideal base for saucy dishes.
• Full-fat coconut milk (1 can, 13.5 oz / about 400 ml) – Creamy richness and subtle coconut flavor.
• Water (3/4 cup) – Balances the thickness of coconut milk for perfect texture.
• Fine salt (1/2 teaspoon) – Enhances the natural sweetness and aroma.
• Granulated sugar (1 teaspoon) – Optional, but it gently heightens the coconut’s sweetness.
• Toasted shredded coconut (2 tablespoons, optional) – For garnish and a nutty crunch.

How to Make It: A Step-by-Step Walkthrough

1. Prep the pork and pineapple.Trim the silver skin from the pork tenderloin and slice it into thin bite-sized strips, about 1/2 inch thick. Cut the pineapple into small chunks if you haven’t already. Pat the pork dry with paper towels—this helps it sear instead of steam.
2. Mix a quick marinade/sauce base.In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar or honey, chili flakes or sriracha, and fish sauce (if using). Spoon 1 tablespoon of this mixture over the pork and toss to coat; let it sit while you start the rice. Reserve the rest for the pan sauce.
3. Start the coconut rice.Rinse the jasmine rice under cold water until the water runs mostly clear. In a saucepan, combine the coconut milk, water, salt, and sugar. Stir in the rinsed rice. Bring to a gentle boil, then reduce to low, cover, and cook for 12–14 minutes until the liquid is absorbed and the rice is tender.
4. Steam and fluff.Turn off the heat and let the rice sit, covered, for 10 minutes to steam. Fluff with a fork before serving. If using, sprinkle toasted coconut on top for extra aroma and texture.
5. Sear the pork.Heat a large skillet or wok over medium-high until very hot. Add 1 tablespoon of oil. Arrange half the pork strips in a single layer and sear for 1–2 minutes per side until browned and just cooked through. Transfer to a plate and repeat with the remaining pork, adding more oil if needed. Do not overcrowd the pan—work in batches for best browning.
6. Sauté the aromatics and vegetables.Reduce the heat to medium. Add the remaining oil if the pan is dry. Sauté the onion and bell pepper for 2–3 minutes until slightly softened. Add the garlic and ginger and cook for 30–45 seconds until fragrant, stirring so they don’t burn.
7. Caramelize the pineapple.Push the vegetables to the side and add the pineapple chunks to the center of the pan. Let them cook undisturbed for 1–2 minutes to develop caramelized edges, then toss everything together.
8. Build the sauce.Pour in the reserved soy-vinegar-sugar mixture. Bring it to a simmer. Stir the cornstarch with cold water to make a slurry, then drizzle it into the pan while stirring. The sauce should thicken and turn glossy within a minute.
9. Finish with the pork and fresh herbs.Return the seared pork (and any juices) to the skillet. Toss to coat and warm through for about 1 minute. Taste and adjust with a splash more vinegar for brightness or a pinch of sugar for balance. Turn off the heat and stir in the scallions and cilantro. Squeeze over a little lime to finish.
10. Plate and serve.Spoon a bed of coconut rice into bowls and top with generous scoops of pineapple pork. Garnish with extra cilantro, toasted coconut, or lime wedges. Serve immediately while it’s hot and fragrant.

Timing and What to Expect Along the Way

Here’s a quick look at the timeline so you can plan your evening. Prep takes about 20 minutes: slicing pork and vegetables, mixing the sauce, and rinsing the rice. The coconut rice cooks for about 12–14 minutes and then rests for 10 minutes, which is a perfect window to sear the pork and build the sauce. The stir-fry portion usually takes 10–15 minutes.

• Prep time: 20 minutes
• Cook time: 25–30 minutes
• Total time: 45–50 minutes

The dish is ready when the pork is lightly browned and cooked through (aim for 145°F / 63°C internal temperature, then let it rest a couple of minutes), the sauce is thick enough to cling to the pork and pineapple, and the rice is fluffy and slightly sticky from the coconut milk. That contrast—glossy sauce and soft rice—is the magic moment to serve.

Helpful Tips to Make It Shine

• Dry your pork well. Moisture is the enemy of browning. Pat it dry and sear in batches for caramelized edges and tender bites.
• Use high heat for pineapple. Let it sit in the pan to caramelize. Those golden edges deliver a toasty sweetness that makes the sauce pop.
• Balance the sauce. Think sweet, salty, tangy, and heat. If it tastes flat, add a squeeze of lime or a splash of vinegar. If it’s too sharp, a pinch of sugar brings it back.
• Rinse the rice. Wash until the water runs mostly clear. This removes extra starch and helps the grains cook fluffy in coconut milk.
• Don’t skimp on the rest time for rice. The 10-minute rest after cooking lets steam finish the job and keeps the texture light.
• Adjust the spice to taste. Families often prefer mild heat; add chili flakes or sriracha at the table if needed.
• Fresh pineapple is best, but high-quality canned pineapple in juice works in a pinch. Drain it well and pat dry so it browns instead of steams.

A Quick Nutrition Overview

These numbers are approximate and will vary based on brands and portion sizes, but here’s a ballpark per serving (serves 4):

• Calories: about 630–680
• Protein: roughly 26–30 g
• Carbohydrates: approximately 70–80 g
• Total fat: around 20–28 g
• Fiber: 3–4 g
• Sugars: 18–24 g (from pineapple and a touch of sweetener)
• Sodium: highly variable based on soy sauce; expect 900–1200 mg unless using low-sodium soy

If you’re mindful of sodium, use low-sodium soy sauce and season gradually. You can also reduce added sugar or use pineapple juice to sweeten naturally.

Your Questions, Answered

Can I substitute the pork with chicken or tofu?

Absolutely. Boneless, skinless chicken thighs or breast work well—slice thin and treat the same way. For tofu, use extra-firm, press it to remove moisture, and sear until golden. You may want to add a touch more soy and a pinch of salt for tofu to ensure the sauce is savory enough.

Can I make this with canned pineapple?

Yes—choose pineapple packed in juice, not syrup. Drain it thoroughly and pat it dry before searing so it caramelizes. You might also reduce the added sugar slightly since canned fruit can be sweeter than fresh.

How should I store and reheat leftovers?

Store the pork and sauce together and the coconut rice separately in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or microwave in short bursts. Fluff the rice with a fork after reheating and add a squeeze of lime to brighten everything up.

Wrapping It Up: A Few Parting Thoughts

Pineapple Pork with Coconut Rice is the kind of dish that makes a Tuesday feel like a tiny celebration. It’s approachable yet vibrant, familiar but not boring, and that combination of seared pork, caramelized pineapple, and silky coconut rice is hard to resist. Once you’ve made it once, you’ll find your rhythm—maybe you’ll lean spicier, add a handful of snap peas, or finish with a few toasted sesame seeds.

Cooking is an everyday joy when it leads to something this satisfying. Share it with a friend, gather the family around the table, or treat yourself to a special bowl at the end of a long day. Simple steps, fresh ingredients, and a little care are all it takes to create something memorable. I hope this becomes one of those recipes you come back to whenever you want warmth, color, and a bright, happy plate.