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
- 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.