Pineapple Pork with Coconut Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1/4 to 1/2 cup teriyaki sauce (I like the SoyVay brand!)

1 pound thinly sliced pork tenderloin (you can buy this pre-cut at a lot of stores, sometimes labeled as “stir fry”)

1-2 cups fresh pineapple chunks

olive oil for sautéing

one 14-ounce can full fat coconut milk

1 1/2 cups water

2 cups jasmine rice

lime zest

cilantro

thinly sliced jalapeño

crunchy onions

Directions

Prep

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.

Rice

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.

Pork

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.

Serve

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.

Nutrition

• Calories: 722
• Total Fat: 26.2 g
• Saturated Fat: 16.2 g
• Trans Fat: 0 g
• Cholesterol: 73.7 mg
• Sodium: 718.5 mg
• Total Carbohydrate: 87.1 g
• Dietary Fiber: 1.8 g
• Total Sugars: 9.3 g
• Protein: 34.2 g