Caramelized Teriyaki Pork with Pineapple and Coconut Jasmine Rice
When you think of a meal that’s both comforting and exciting, it’s hard to beat the vibrant flavors of caramelized teriyaki pork with pineapple and coconut jasmine rice. This recipe effortlessly blends savory and sweet, bringing a tropical twist to your dinner table that feels like a mini escape to a faraway land. If you’re looking to impress your family or simply indulge in something deliciously different, this dish is the perfect choice—and it’s easier to make than you might imagine.
Ingredients
For the Pork:
- 1/4 to 1/2 cup teriyaki sauce
- 1 pound thinly sliced pork tenderloin often labeled “stir fry pork”
- 1 to 2 cups fresh pineapple chunks
- 1 tablespoon olive oil for sautéing
For the Coconut Jasmine Rice:
- 1 14-ounce can full-fat coconut milk
- 1½ cups water
- 2 cups jasmine rice
- Salt to taste
Toppings:
- Lime zest
- Fresh cilantro chopped
- Thinly sliced jalapeño
- Crispy fried onions
Instructions
Marinate the Pork:
- In a shallow dish or resealable bag, marinate the pork in 1/4 cup of teriyaki sauce for at least 2 to 3 hours, or overnight for more flavor. Keep it refrigerated while marinating.
Cook the Rice:
- In a pressure cooker or Instant Pot, combine coconut milk, water, and jasmine rice. Cook on high pressure for 3 minutes. Allow the pressure to release naturally for 10 to 15 minutes. Once done, fluff with a fork, season with salt, and set aside.
Sauté the Pork and Pineapple:
- Heat olive oil in a nonstick skillet or grill pan over medium-high heat. Remove the pork from the marinade, letting excess sauce drip off, and add to the hot pan. Let the pork cook undisturbed for a few minutes at a time to achieve caramelization. Once browned, add the pineapple chunks and cook until they caramelize. Finish by adding a few more tablespoons of teriyaki sauce for extra flavor and glaze.
Serve:
- Spoon the coconut jasmine rice into bowls. Top with the caramelized pork and pineapple. Garnish with lime zest, fresh cilantro, jalapeño slices, and crispy onions. Serve hot.
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