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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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 serving
Calories 384kcal

Ingredients

FOR THE HAWAIIAN PINEAPPLE SAUCE:

FOR THE PORK:

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.

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, 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.
 
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Please note that nutritional information is a rough estimate and 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