Pineapple Pork with Coconut Rice
Ingredients
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
Instructions
- 1
Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.
120 min - 2
Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.
3 min - 3
Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add just the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you've gotten it nice and brown.
- 4
Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.
