Polynesian Pork and Pineapple Bowl
With the perfect mixture of carbs and protein and savory and sweet, this Polynesian Pork and Pineapple Bowl has it all. This recipe makes 4 bowls and is perfect for a well balanced family dinner. What makes this recipe fun is that you eat your meal right out of the pineapple.
The sauce that I used to marinate the pork in this recipe is San-J Sweet & Tangy Sauce and after the meat cooks for 40 minutes in the Instant Pot you shred it and add another tablespoon of the Sweet & Tangy sauce to it. While the pork is cooking, you dice the sweet potatoes and put them in the oven for 20 minutes. Then you divided the rice, pork, sweet potatoes, and veggies in the 4-pineapple half and just like that dinner is served.
I like to add more of the Sweet & Tangy Sauce and macadamia nuts on top of my bowls. Give this recipe a try!
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Polynesian Pork and Pineapple Bowl
Ingredients
- 1 ½-2 pounds pork tenderloin
- ¾ cup plus 1 tablespoon San-J Sweet & Tangy Sauce , divided, plus more for serving
- ¼ cup water
- 2 sweet potatoes , peeled and diced
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 cups cooked rice
- 2 cups diced fresh pineapple
- 4 ounces sugar snap peas , cut in half on the diagonal
- 4 ounces cooked shelled edamame
- 4 baby cucumbers , cut lengthwise into strips
- 4 tablespoons chopped macadamia nuts
- 2 fresh pineapples , cut in half and the flesh scooped out, optional (if doing this, dice the flesh for the bowls)
Instructions
- Cut the pork tenderloin into chunks and place in an Instant Pot with ¾ cup Sweet & Tangy Sauce and ¼ cup water. Cook on high pressure for 40 minutes and let naturally release for 5 minutes. Shred the pork, remove with a slotted spoon to a mixing bowl and toss with 1 tablespoon Sweet & Tangy Sauce.
- While the pork is cooking, roast the sweet potatoes. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil and pinches of salt and pepper. Roast for 20 minutes or until tender.
- Divide the rice among 4 bowls or the pineapple halves. Place the pork, sweet potatoes, diced pineapple, snap peas, edamame, and cucumbers in sections on top of the rice. Sprinkle with macadamia nuts and serve with more of the Sweet & Tangy Sauce to drizzle on top.
Nutrition
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