Pineapple Pork with Coconut Rice

30 minutes
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  • For the Pork
  • 1/4-1/2c Teriyaki Sauce
  • 1lb Thinly Sliced Villari Prime Pork Tenderloin
  • 1-2c Fresh Pineapple Chunks
  • Olive Oil
  • For the Rice
  • 14oz Full Fat Coconut Milk
  • 1 1/2c Water
  • 2c Jasmine Rice
  • Toppings
  • Lime Zest
  • Cilantro
  • Thinly Sliced Jalapeño
  • Fried Onions


  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.
  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. 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.

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