Pineapple Pork with Coconut Rice

A delicious mid-week meal that's fresh and delicious!

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20 mins
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30 mins
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  1. In a medium bowl, whisk together pineapple juice, soy sauce and brown sugar to create a marinade. Add pork slices and stir to coat; set aside and let marinate for at least 15 minutes.
  2. Meanwhile, prepare the rice. Bring jasmine rice and coconut milk to a boil in a medium saucepan over high heat; reduce heat to low and simmer for 18 minutes until most of the liquid is absorbed by the rice. Stir in sugar until combined. Remove from heat and set aside.
  3. Heat a large skillet over medium-high heat; add pork slices with marinade and cook for 5 minutes until lightly browned, stirring occasionally. Add pineapple slices to the pan and cook for an additional 2 minutes; remove from heat.
  4. To serve, divide cooked coconut rice among 4 plates and top each with a portion of the pork and pineapple slices. Enjoy!


  • 450g boneless pork loin, thinly sliced
  • Marinade:
  • ¼ cup pineapple juice
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Rice:
  • 1 cup uncooked jasmine rice
  • 1 cup coconut milk
  • 2 tablespoons sugar
  • Pineapple topping:
  • 4 slices fresh pineapple

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