Polynesian Pork and Pineapple Bowl

5 from 1 vote

Prep Time20 mins

Cook Time1 hr

Course: Main Course

Cuisine: Hawaiian

Servings: people

Calories: 934kcal

Author: Gluten Free & More

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)

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.