Easy Hawaiian Pineapple Pork Recipe (2024)

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Can I use other meat?

Absolutely! You can substitute pork for chicken breasts or thighs (cut into bite sizes).

Can I make this recipe over the stovetop?

Yes, you can! Follow the same step and cook the pork until no longer pink. The cooking time will vary depending on the size of the cubed meat.

How do I serve this?

My favorite way to serve this pineapple pork is with white rice and some steamed veggies, such as broccoli or asparagus.

What is the best way to reheat leftovers?

You can reheat them in the microwave until warm or use an oven or skillet to heat them all the way through.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 8 serving

FOR THE HAWAIIAN PINEAPPLE SAUCE:

• ▢ 20 oz Pineapple chunks in pineapple juice (570 g)
• ▢ 2 tablespoons water
• ▢ 1 tablespoon cornstarch
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons brown sugar
• ▢ 1 tablespoon freshly grated ginger
• ▢ 3 garlic cloves, minced

FOR THE PORK:

• ▢ 2 tablespoons olive oil, separated
• ▢ 1 onion, chopped
• ▢ 1 red pepper, chopped
• ▢ 2 lb boneless pork stew meat or pork tenderloincubed into 1-inch pieces (900 g)
• ▢ Kosher salt and black pepper
• ▢ 1 teaspoon dried oregano
• ▢ Parsley for garnishing

Instant Pot Instructions:

• Drain the pineapple chunks and reserve the juice.

• Mix the reserved pineapple juice with the water, cornstarch, honey, soy sauce, brown sugar, ginger, and garlic in a small bowl until well combined. Set aside.

• Turn the Instant Pot ON, select "saute" mode, and adjust the heat to MORE. When hot, add 1 tablespoon of oil. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove from Instant Pot and reserve.

• Add the remaining tablespoon of oil to the Instant Pot. When hot, add pork meat and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce. Press "CANCEL". Secure the lid to the instant pot, select "MANUAL" or "HIGH PRESSURE" and cook for 8 minutes.

• When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.

• Add the reserved onions and red peppers to the pot and toss to coat. Taste and adjust seasoning adding more salt and black pepper, if necessary.

• Garnish with fresh chopped parsley, if desired. Serve immediately over rice or steamed vegetables.

Stovetop Instructions:

• Drain the pineapple chunks and reserve the juice.

• Mix the reserved pineapple juice with the water, cornstarch, honey, soy sauce, brown sugar, ginger, and garlic in a small bowl until well combined. Set aside.

• In a large, heavy saucepan or skillet, add the oil. Heat over medium-high heat for about 1 minute. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove the saucepan and reserve.

• Add pork meat to the same saucepan and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce.

• Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 10 -12 minutes, occasionally stirring, until the pork is cooked. NOTE: The cooking time might be less or more depending on the size of your meat cubes. To check doneness, take one piece of pork, and poke a hole in it with a knife or fork, If the juices run clear or are very faintly pink, the pork is done cooking

• Add the reserved onions and red peppers to the saucepan and toss to coat. Taste and adjust seasoning adding more salt and black pepper, if necessary.

• Garnish with fresh chopped parsley, if desired. Serve immediately over rice or steamed vegetables.

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