Polynesian Pork With Pineapple Rice Recipes

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PORK AND PINEAPPLE RICE BOWLS



Pork and Pineapple Rice Bowls image

Provided by Jerry

Categories     Main Course

Time 40m

Number Of Ingredients 8

2 pounds Boneless pork country-style ribs
1/3 cup Soy sauce, divided
Salt and pepper, to taste
1 15 ounce can Pineapple rings, with juice
22 ounces Frozen 3 pepper and onion blend vegetables
3 tablespoons Vegetable Oil, for frying
1 tablespoon Roasted sesame oil, for frying
6 cups Cooked white or brown rice, for serving

Steps:

  • Cut pork ribs into bite-sized pieces. Sprinkle with salt and pepper, place in a large bowl and toss with 1/4 cup soy sauce. Set aside.
  • Drain and reserve juice from the pineapples. Cut into bite-sized pieces.
  • Heat a large skillet over medium-high heat. Add the vegetable oil. When hot, add the sesame oil.
  • Add the pork to the skillet in batches, being careful not to overcrowd the pan. Cook until all pork is well browned. Return to bowl and set aside.
  • In the same skillet, Cook pepper and onion blend, stirring often, until onions are translucent. Place in bowl with pork and set aside.
  • Place pineapple in skillet and cook until heated through and slightly browned (caramelized). Return pork and peppers to pan along with any accumulated juices and cook, stirring often, until pork is cooked.
  • Mix 3 Tablespoons soy sauce with the reserved pineapple juice. Stir to combine and pour over pork and pepper mixture in pan. Stir to coat everything well.
  • Serve over fresh hot rice.

Nutrition Facts : Calories 1067 calories, Carbohydrate 134 grams carbohydrates, Cholesterol 155 milligrams cholesterol, Fat 37 grams fat, Fiber 13 grams fiber, Protein 56 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 6 Servings, Sodium 960 grams sodium, Sugar 65 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

KALUA PORK WITH PINEAPPLE RICE



Kalua Pork with Pineapple Rice image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

2 pounds pork shoulder, cut into about 4-inch chunks
2 tablespoons kosher salt
1/2 teaspoon ground chipotle
1 1/2 sweet onions, cut into chunks
1 jalapeno, seeded and chopped
1/2 pineapple, cut into chunks
1 cup jasmine rice
1 cup diced Spam
1/2 cup diced sweet onions
1 cup diced pineapple
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mirin
1/4 cup sake
1/2 cup sugar
3/4 cup soy sauce
3/4 cup mayonnaise
Chopped green onions
Toasted black sesame seeds

Steps:

  • For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
  • For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
  • In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
  • Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
  • For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
  • To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.

HAWAIIAN PORK ROAST WITH PINEAPPLE



Hawaiian Pork Roast with Pineapple image

This is one of my favorite slow cooker recipes. It's wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. -Ruth Chiarenza La Vale, Maryland

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

2 cups pineapple juice
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup packed brown sugar
1/2 cup sliced celery
1/2 cup cider vinegar
1/2 cup reduced-sodium soy sauce
1 boneless pork loin roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1/4 cup cornstarch
1/3 cup cold water

Steps:

  • Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 390 calories, Fat 13g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 783mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 34g protein.

POLYNESIAN PORK LOIN



Polynesian Pork Loin image

From Hendersonville, North Carolina, Karyn Joyner shares this enticing pork roast and chunky tomato sauce. After reducing the tangy sauce on her stovetop, she uses a portion of it to flavor the pork, serving the extra on the side at dinner.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 11

1 teaspoon salt, divided
1/2 teaspoon pepper
1 boneless whole pork loin roast (4 pounds)
1 cup water
1 cup unsweetened crushed pineapple, undrained
2/3 cup tomato paste
1/2 cup packed brown sugar
2 tablespoons diced onion
2 tablespoons diced green pepper
2 tablespoons cider vinegar
1 teaspoon ground ginger

Steps:

  • Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.

Nutrition Facts : Calories 301 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 305mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

PRIZE-WINNING POLYNESIAN PORK OVER RICE



Prize-winning Polynesian Pork over Rice image

I recently inherited my Great Aunt's recipe collection. This is a recipe from her recipe box that she clipped out of the Chicago Tribune. It had won the "$5 Favorite Recipe prize." From the splatters on the clipping, I imagine my Aunt enjoyed this one. These days,I might try browning the meat in a little olive oil instead of the bacon drippings. Despite the name, I doubt this is a traditional Polynesian dish, but rather is one inspired by Polynesian cuisine.

Provided by HeatherFeather

Categories     Pineapple

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs lean boneless pork tenderloin, cut into 1 inch cubes
2 tablespoons bacon drippings or 2 tablespoons shortening
3 tablespoons soy sauce (I would use reduced sodium soy sauce)
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt, to taste
1/3 cup red wine vinegar
1/3 cup brown sugar
3 (8 ounce) cans tomato sauce
1 (13 1/2 ounce) can pineapple tidbits, undrained
4 -6 cups hot cooked rice

Steps:

  • In a large skillet, brown pork on all sides in bacon drippings.
  • Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
  • Cover and let simmer for 15 minutes.
  • Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
  • Stir in pineapple with canning juices and bring to a boil.
  • Remove from heat and taste for seasonings, adjusting as needed.
  • Serve ladled over mounds of hot cooked rice.

POLYNESIAN PORK AND RICE



Polynesian Pork and Rice image

I first made this yummy little dish about 30 years ago. I continue to make as is although sometimes I throw in a couple of chopped garlic cloves.

Provided by GaylaV

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs pork butt (or shoulder, or pork steak)
1/4 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons extra virgin olive oil (or canola oil)
1 cup celery
1 medium green pepper
1 small onion
1 (15 ounce) can pineapple tidbits (or chunks, drained)
1/3 cup ketchup
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
3/4-1 cup juice (from the canned fruit or fruit juice)
4 cups cooked rice

Steps:

  • Cut the pork in 1-inch cubes.
  • Mix the flour, salt and pepper.
  • Coat the pork with the flour mixture using all the flour.
  • Brown in oil in a large pan.
  • Slice the celery and onion.
  • Slice the peppers into thin strips.
  • Add the vegetables to the pan along with the remaining ingredients. (**Do not add rice).
  • Simmer covered for 30 minutes.
  • Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 800, Fat 34.3, SaturatedFat 10.4, Cholesterol 112.3, Sodium 1263.8, Carbohydrate 82.3, Fiber 3.6, Sugar 17.1, Protein 38.8

HAWAIIAN-STYLE PORK BELLY WITH PINEAPPLE RICE



Hawaiian-Style Pork Belly with Pineapple Rice image

Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.

Provided by My Food and Family

Categories     Home

Time 5h30m

Yield 12 servings

Number Of Ingredients 12

3 cups fat-free reduced-sodium chicken broth, divided
3 cups cut-up fresh pineapple (1/2-inch pieces), divided
3 cloves garlic
2 Tbsp. chopped gingerroot
1 cup HEINZ Tomato Ketchup
1/4 cup LEA & PERRINS Reduced Sodium Worcestershire Sauce
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. cornstarch
1 pork belly (3 lb.)
2 cups instant brown rice, uncooked
1 cup chopped red peppers
2 green onions, sliced

Steps:

  • Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.
  • Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.
  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
  • Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).
  • Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.
  • Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.
  • Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.
  • Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.

Nutrition Facts : Calories 500, Fat 34 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

POLYNESIAN PORK WITH PINEAPPLE RICE RECIPE



Polynesian Pork With Pineapple Rice Recipe image

Provided by kayjayjohnson

Number Of Ingredients 9

1 1 / 2 pounds thick-cut boneless pork chops, trimmed
4 teaspoons teriyaki marinade mix
2 tablespoons canola oil
1 (14- to 16-ounce) bag frozen stir-fry vegetables
2 cups instant rice
1 (8-ounce) can crushed pineapple
1 1 / 4 cups reduced-sodium chicken broth
3 / 4 cup pineapple juice
2 tablespoons coarse-chopped cashews, optional

Steps:

  • Preheat oven to 375 degrees. Cut pork chops into bite-size pieces; toss with 2 teaspoons teriyaki mix. In a large skillet, heat oil over medium-high heat. Add pork to hot oil; cook 3 to 4 minutes or until browned on all sides. Add stir-fry vegetables; toss to combine. Set aside. In a 2 1/2-quart casserole dish, combine uncooked rice, crushed pineapple with juices, broth, pineapple juice and remaining 2 teaspoons teriyaki mix; stir until well mixed. Spoon pork, vegetables and any cooking juices over rice mixture. Cover. Bake 40 to 45 minutes or until rice is tender and liquid is almost absorbed. Garnish with cashews, if desired

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