This Instant Pot Hawaiian Pineapple Pork recipe is a quick and easy dish perfect for busy weeknights. It’s out of this world delicious. Smoky, sweet, salty, and tangy. Best of all…this dish is ready in under 30 minutes!
Hawaiian Pineapple Pork Recipe
Today, you’re in for a crazy delicious dinner idea. But, of course, I’m talking about this epic, foolproof Instant Pot Hawaiian Pineapple Pork recipe. If you love the sweet and salty combos, this recipe is for you!
I mean…It is not just sweet and salty. It really is a party of flavors in your mouth.
Smoky, sweet, salty, and tangy.
Honest to goodness, the flavor of this Instant Pot Hawaiian Pineapple Pork is out of this world delicious.
This is a quick and easy dish that is perfect for busy weeknights. Best of all, this dish is ready in under 30 minutes!
I love to serve this dish with rice to soak up all of that extra sauce. But no matter how you serve it, this Instant Pot Hawaiian Pineapple Pork is a crowd-pleasing meal.
Ingredients You’ll Need
- Pineapple chunks in pineapple juice
- Water
- Cornstarch
- Honey
- Soy sauce
- Brown sugar
- Fresh ginger
- Garlic
- Olive oil
- Onion
- Red pepper
- Boneless pork stew meat
- Kosher salt and black pepper
- Dry oregano
- Parsley for garnishing
HAWAIIAN PINEAPPLE SAUCE
The best thing about this dish is the sauce. It’s sweet, thick, and flavorful. It’s a combination of pineapple juice, garlic, ginger, soy sauce, and honey.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix pineapple juice, garlic, ginger, soy sauce, and honey in a small bowl.
- Turn the Instant Pot ON and select “saute” mode, adjust heat to more. When hot, add oil. Brown pork until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine.
- Add the sauce. Secure the lid to the instant pot and cook for 10 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid and serve.
SIMPLE INGREDIENT SWAPS
- You can totally substitute the pork for chicken breasts or chicken thighs (cut into bite sizes).
- Substitute 1 tablespoon of freshly grated ginger for 1 teaspoon of ground ginger.
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Storing & Freezing Instructions
STORE:
Store refrigerated in an airtight container for up to 3 days.
FREEZE:
To freeze for later use, follow these steps:
- Let it cool completely.
- Add the pork and sauce to a freezer plastic bag or container. Carefully try to press bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
More Recipes You’ll Love!
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- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
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Instant Pot Hawaiian Pineapple Pork
Equipment
Ingredients
FOR THE HAWAIIAN PINEAPPLE SAUCE:
- 20 oz Pineapple chunks in pineapple juice (570 g)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
FOR THE PORK:
- 2 tablespoons olive oil, separated
- 1 onion, chopped
- 1 red pepper, chopped
- 2 lb boneless pork stew meat (900 g)
- Kosher salt and black pepper
- 1 teaspoon dried oregano
- Parsley for garnishing
Instructions
- Drain the pineapple chunks and reserve the juice.
- Mix water, cornstarch, reserved pineapple juice, honey, soy sauce, brown sugar, ginger, and garlic in a small bowl until well combined. Set aside.
- Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 1 tablespoon of oil. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove from Instant Pot and reserve.
- Add the remaining tablespoon of oil to the Instant Pot. When hot, add pork meat and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce. Press "cancel". Secure the lid to the instant pot and select "manual" or "high pressure" and cook for 10 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.
- Add the reserved onions and red peppers to the pot and toss to coat. Taste and adjust seasoning adding more salt and black pepper, if necessary.
- Garnish with fresh chopped parsley, if desired. Serve immediately over rice or steamed vegetables.
- Let it cool completely.
- Add the pork and sauce to a freezer plastic bag or container. Carefully try to press the bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
- You can totally substitute the pork for chicken breasts or chicken thighs (cut into bite sizes).
- Substitute 1 tablespoon of freshly grated ginger for 1 teaspoon of ground ginger.
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Easy Instant Pot Beef and Broccoli
- Instant Pot Teriyaki Turkey Meatballs
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Instant Pot 6 Qt
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- Magnetic Measuring Spoons Set
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- Measuring Cup Set
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- Chopper
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Originally posted February 2018, post content edited to add more helpful information, no change to the recipe in August 2021.
