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Easy Hawaiian Pineapple Pork
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This Easy Hawaiian Pineapple Pork is a quick and easy dish perfect for busy weeknights. It’s out of this world delicious. Smoky, sweet, salty, and tangy. Best of all…this dish is ready in under 30 minutes! The recipe includes instructions for stovetop and instant pot, step-by-step photos, and lots of tips.
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Hawaiian Pineapple Pork Recipe Highlights
Today, you’re in for a crazy delicious dinner idea. But, of course, I’m talking about this epic, foolproof Hawaiian Pineapple Pork recipe. If you love sweet and salty combos, this recipe is for you!
I mean…It is not just sweet and salty. It really is a party of flavors in your mouth.
Smoky, sweet, salty, and tangy.
Honest to goodness, the flavor of this Hawaiian Pineapple Pork is out of this world delicious.
This is a quick and easy dish that is perfect for busy weeknights. Best of all, this dish is ready in under 30 minutes! I have included instructions to make it over the stovetop or instant pot.
I love serving this dish with rice to soak up all that extra sauce. But no matter how you serve it, this Hawaiian Pineapple Pork is a crowd-pleasing meal.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pineapple chunks in pineapple juice
- Cornstarch
- Honey
- Soy sauce
- Brown sugar
- Fresh ginger
- Garlic
- Olive oil
- Onion
- Red bell pepper
- Boneless pork stew meat or pork tenderloin cubed into 1-inch pieces
- Kosher salt and black pepper
- Dry oregano
- Parsley for garnishing (optional)
Hawaiian Pineapple Sauce
The best thing about this dish is the sauce. It’s sweet, thick, and flavorful. It’s a combination of pineapple juice, garlic, ginger, soy sauce, and honey.
Process Overview: How to Make Hawaiian Pineapple Pork
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Sauce
Mix pineapple juice, garlic, ginger, soy sauce, and honey in a small bowl.
- Saute the Veggies
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.
- Brown the Meat
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.
- Add the Sauce & Cook
Add the sauce to the saucepan; mix to combine. 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 Saute Veggies, Ajust Seasoning & Serve
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. Serve.
Simple Ingredient Swaps & Additions
- You can substitute pork for chicken breasts or thighs (cut into 1-inch pieces).
- Substitute 1 tablespoon of freshly grated ginger with 1 teaspoon of ground ginger.
- Throw some red pepper flakes into your sauce for a sweet, sour, and spicy version.
- Use pork tenderloin cubed into 1-inch pieces instead of pork stew.
Storing & Freezing Instructions
STORE:
Store refrigerated in an airtight container for up to 3 days.
FREEZE:
To freeze for later use, follow these steps:
- Let it cool completely.
- Add the pork and sauce to a freezer plastic bag or container. Carefully try to press the bag flat, and squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
Frequently Asked Questions
Absolutely! You can substitute pork for chicken breasts or thighs (cut into bite sizes).
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.
My favorite way to serve this pineapple pork is with white rice and some steamed veggies, such as broccoli or asparagus.
You can reheat them in the microwave until warm or use an oven or skillet to heat them all the way through.
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Recipe Card 📖
Easy Hawaiian Pineapple Pork
This Hawaiian Pineapple Pork recipe is a quick and easy dish perfect for busy weeknights. It’s out of this world delicious. Smoky, sweet, salty, and tangy. Best of all…this dish is ready in under 30 minutes!
Ingredients
FOR THE HAWAIIAN PINEAPPLE SAUCE:
Instructions
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.
STORE well covered in the refrigerator for up to 3 days.
FREEZE: To freezer for later use, follow these steps:
- Let it cool completely.
- Add the pork and sauce to a freezer plastic bag or container. Carefully try to press the bag flat, and squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
SIMPLE INGREDIENT SWAPS & ADDITIONS
- You can substitute pork for chicken breasts or thighs (cut into bite sizes).
- Use pork tenderloin cubed into 1-inch pieces instead of pork stew.
- Substitute 1 tablespoon of freshly grated ginger with 1 teaspoon of ground ginger.
- Throw some red pepper flakes into your sauce for a sweet, savory, and spicy version.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 384kcalCarbohydrates: 13gProtein: 20gFat: 27gSaturated Fat: 9gCholesterol: 81mgSodium: 317mgPotassium: 390mgSugar: 10gVitamin A: 475IUVitamin C: 21.1mgCalcium: 28mgIron: 1.3mg
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in February 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
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Oriana Romero
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