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Sticky Pineapple Pork Bowls

Tender chunks of pork pan-seared and coated in a sweet, savory, and glossy sticky pineapple glaze, served over fluffy rice with fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs pork shoulder or belly cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 2 cups fresh pineapple chunks or canned chunks, drained
  • 3 cups cooked white rice for serving
Sticky Glaze
  • 0.25 cup soy sauce low sodium preferred
  • 0.33 cup dark brown sugar packed
  • 0.5 cup pineapple juice
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
Garnish
  • 0.25 cup fresh cilantro roughly chopped

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Cutting board and knife

Method
 

  1. In a bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, and ginger until sugar is mostly dissolved.
  2. In a small separate bowl, whisk the cornstarch and cold water together to make a slurry. Set aside.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the cubed pork and sear until browned on all sides, about 6-8 minutes. Drain excess fat if necessary.
  4. Add the pineapple chunks to the skillet and cook for 2-3 minutes until lightly caramelized.
  5. Pour the soy-pineapple sauce mixture over the pork and pineapple. Bring to a simmer and let bubble for 3 minutes.
  6. Stir the cornstarch slurry and pour it into the bubbling skillet. Stir constantly until the sauce is thick and glossy (about 1 minute). Remove from heat immediately.
  7. Divide the cooked rice among serving bowls. Top generously with the sticky pineapple pork.
  8. Garnish with fresh chopped cilantro and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to loosen the sticky glaze and refresh the rice.