Pineapple Pork with Coconut Rice
A delicious mid-week meal that's fresh and delicious!
Serves
4
Prep
20 mins
Cook
30 mins
Method
- 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.
- 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.
- 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.
- To serve, divide cooked coconut rice among 4 plates and top each with a portion of the pork and pineapple slices. Enjoy!
Ingredients
- 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
