Home Chef Hawaiian-Style Pork & Pineapple Skewers

This sweet and savory Home Chef dish roasts pork, pineapple and red peppers on skewers until tender and slightly caramelized. These delicious skewers are served with a side of fluffy coconut-infused rice and a hot and sweet sauce that'll put some pep in your step.

Serves: 2Prep: 10 minutesCook: 35 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2


  • 3⁄4 cup pineapple, cut into chunks
  • 1 red bell pepper, seeded and cut into 1½” pieces
  • 2 green onions, thinly sliced at angle, divided
  • 14 ounces pork tenderloin, cut into ½” slices
  • 4 tablespoons teriyaki glaze, divided
  • 1⁄2 cup jasmine rice
  • 1⁄4 cup shredded coconut
  • 5 ounces coconut milk
  • 6 wooden skewers
  • 1 teaspoon sriracha
  • 1 teaspoon cornstarch
  • Salt, to taste
  • Pepper, to taste
  • Olive oil


  • Prepare baking sheet with foil and cooking spray.
  • In a mixing bowl, combine sliced pork, half the green onions, 1 teaspoon olive oil, 1 tablespoon teriyaki sauce, salt and pepper. Toss to coat.
  • In a small pot over medium heat, toast shredded coconut until golden brown, 4-5 minutes, stirring frequently.
  • Remove toasted coconut and add jasmine rice, coconut milk, a pinch of salt and 1⅓ cups water. Bring to boil over high heat. Cover, reduce heat to low and cook until rice is tender, about 15-18 minutes. Remove from heat and stir toasted coconut into rice.
  • Meanwhile, thread skewers by alternating red pepper, pork slices and pineapple. Place completed skewers on prepared baking sheet. Cover exposed ends of skewers with foil to prevent burning.
  • Broil skewers 4 minutes, flip, and broil another 4 minutes, or until ingredients are caramelized and pork reaches a minimum internal temperature of 145°F.
  • In a small pan over medium-high heat, stir together pineapple juice, sriracha, remaining teriyaki sauce, 2 tablespoons water and cornstarch. Bring to simmer, stirring often, until thickened to a light syrupy glaze, about 1-2 minutes.
  • On plate, place bed of rice and top with skewers. Glaze with sauce and drizzle remaining over rice. Garnish with remaining green onions.