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Instant Pot Hawaiian Pineapple Pork

This Instant Pot 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!
Course Main Course
Cuisine American
Keyword easy, hawaiian, instant pot, pineapple, pork, pressure cooker, recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 serving
Calories 384kcal

Ingredients

FOR THE HAWAIIAN PINEAPPLE SAUCE:

  • 20 oz Pineapple chunks in pineapple juice (570 g)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, minced

FOR THE PORK:

  • 2 tablespoons olive oil, separated
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 lb boneless pork stew meat (900 g)
  • Kosher salt and black pepper
  • 1 teaspoon dried oregano
  • Parsley for garnishing

Instructions

  • Drain the pineapple chunks and reserve the juice.
  • Mix water, cornstarch, reserved pineapple juice, honey, soy sauce, brown sugar, ginger, and garlic in a small bowl until well combined. Set aside.
  • Turn the Instant Pot ON and select "saute" mode, adjust 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 and select "manual" or "high pressure" and cook for 10 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.

Notes

 
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, squeeze out excess air to prevent freezer burn.
  • Seal, label, and freeze for up to 3 months.
 
SIMPLE INGREDIENT SWAPS 
  • You can totally substitute the pork for chicken breasts or chicken thighs (cut into bite sizes).
  • Substitute 1 tablespoon of freshly grated ginger for 1 teaspoon of ground ginger.
 
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 If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 384kcal | Carbohydrates: 13g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 317mg | Potassium: 390mg | Sugar: 10g | Vitamin A: 475IU | Vitamin C: 21.1mg | Calcium: 28mg | Iron: 1.3mg