Instant Pot Hawaiian Pineapple Pork
Ingredients
Main Ingredients
-
1
20 oz can
Pineapple Chunks, drained (reserve the juice, divided)
-
2
Tbsp
Neutral Cooking Oil (or coconut oil), divided
-
1
Onion, chopped
-
1
Bay Leaf
-
2
Red Bell Peppers, chopped in 1" pieces
-
2
Jalapeños, seeded & diced
-
5
cloves
Garlic, minced
-
1
Tbsp
Ginger, grated
-
2-3
lbs
Pork Shoulder, cut in slightly larger than bite-sized pieces
-
¼
tsp
Red Pepper Flakes (or more for heat)
-
½
tsp
Salt
-
⅓
cup
Brown Sugar
Sauce
-
¾
cup
Reserved Pineapple Juice
-
⅓
cup
Soy Sauce
-
1
Tbsp
Rice Wine Vinegar
-
1
tsp
Fish Sauce
-
½
cup
Chicken Broth
To Finish Sauce
-
¼
cup
Reserved Pineapple Juice (if there's enough, or use water or broth)
-
2
Tbsp
Corn Starch
Instructions
- Gather and prepare all ingredients before starting.
- Drain the pineapple chunks and reserve the juice.
- Mix together the sauce ingredients and set aside.
- Turn on the Sauté setting, add oil, onion, and bay leaf, and sauté until soft.
- Add red bell pepper and jalapeño, sauté until softened, then set aside.
- Add more oil, garlic, and ginger to the pot, then add pork, pineapple, and red pepper flakes, and cook until pork is slightly cooked.
- Pour the sauce over the pork, sprinkle salt and brown sugar, and close the lid.
- Pressure cook for 10 minutes, then let it naturally release for 10 minutes before manually releasing remaining steam.
- Remove the pork and turn back on the sauté setting to simmer the sauce.
- Stir in the cornstarch slurry to thicken the sauce, then return the pork and vegetable mixture to combine.
- Serve over cooked rice.
Nutrition Facts (estimated)
Servings
6-8
Calories
382
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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