Hawaiian-Style Pork and Pineapple Skewers

with coconut jasmine rice

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

It's time to salute the return of warmer weather with this sweet and savory dish. We add tender pieces of pork, pineapple, and red peppers to skewers and roast until tender and slightly caramelized. The teriyaki skewers are served with a side of fluffy coconut-infused rice and a hot and sweet Sriracha-pineapple sauce that'll put some pep in your step.

In Your Box (serves 2)

  • 6 oz. Pineapple Chunks
  • 2 Green Onions
  • 14 oz. Pork Tenderloin
  • Info
    2 fl. oz. Teriyaki Glaze
  • ½ cup Jasmine Rice
  • Info
    5⅖ fl. oz. Coconut Milk
  • 6 Wooden Skewers
  • 1 tsp. Sriracha
  • 1 tsp. Cornstarch

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    646
  • Carbohydrates
    67g
  • Fat
    21g
  • Protein
    48g
  • Sodium
    1087mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pot
  • 1 Small Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Position oven rack to 5"-6" below broiler. Drain pineapple and reserve juice. Stem, seed, and cut red bell pepper into 1 ½" dice. Trim and thinly slice green onions on an angle. Rinse pork tenderloin and pat dry. On a separate cutting board, cut pork tenderloin into ½" slices, about 18 pieces.

  • 2

    Marinate the Pork

    Place sliced pork, half the green onions, 1 tsp. olive oil, and 1 Tbsp. teriyaki sauce (reserve remaining for sauce) in a mixing bowl and season lightly with salt and pepper. Toss to coat and set aside.

  • 3

    Make the Rice

    Place a small pot over medium heat. Place shredded coconut into dry, hot pot and toast, stirring frequently, until golden brown, 4-5 minutes. Remove coconut to a plate and add jasmine rice, coconut milk, a pinch of salt, and 1 ⅓ cup water to pot. Bring to a 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.

  • 4

    Assemble the Skewers

    While rice is cooking, alternate threading red pepper, pork slices, and pineapple onto wooden skewers. Fold larger pork pieces in half. 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 degrees.

  • 5

    Make the Sauce

    Pour pineapple juice, Sriracha (to taste - start with half, taste, and add more if desired), remaining teriyaki sauce, 2 Tbsp. water, and cornstarch into a small pan and stir together. Place pan over medium-high heat and bring to a simmer, stirring often. Allow sauce to cook until thickened to a light, syrupy glaze, about 1-2 minutes.

  • 6

    Plate the Dish

    Place a bed of rice on a plate and top with skewers. Glaze with sauce and drizzle remaining over rice, to taste. Garnish with remaining green onions.

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