Tender pulled pork, slow-cooked in a crock-pot with Asian-inspired flavors and sweet pineapple, served over quick, fragrant coconut rice. This easy Pineapple Pulled Pork over Coconut Rice makes weeknight dinners simple and festive enough for a Chinese New Year meal.
Pineapple Pulled Pork over Coconut Rice
I experimented a bit when developing this recipe. My first attempt added an Asian peanut-sauce twist, but the texture and flavor were off, so I went back to a simpler, more reliable approach. Using a modified Chinese-style marinade—similar to one I use for barbecue spareribs—and adding pineapple for brightness yielded the sweet-savory pork I was aiming for. I also skipped bell peppers and reserved some pineapple for a fresh finish so the dish would both taste great and look appealing on the plate.
The finished result is tender, flavorful shredded pork with a balanced sweet-salty profile from soy, hoisin, honey, ginger, garlic, and pineapple. Paired with coconut rice made from quick-cook rice and coconut milk, it becomes a family-friendly, satisfying meal that’s easy to prepare.
Why you’ll love this Pineapple Pulled Pork dinner
- Slow-cooker pulled pork is low-effort and hands-off.
- Coconut rice made with quick-cook rice is fast and foolproof.
- Kid-friendly flavors: sweet pineapple and mild coconut rice make this a crowd-pleaser.
The Pork
This version delivers a sweet-but-not-too-sweet pulled pork with lots of depth. Reduced-sodium soy sauce keeps salt in check while preserving umami. Pineapple chunks (not crushed) hold up to the long cooking time and provide bursts of sweetness and acidity that complement the pork and Asian seasonings like ginger, garlic, hoisin, and Chinese five-spice.
The Coconut Rice
Coconut rice is simple and comforting. Using quick-cook white rice with coconut milk produces tender, fluffy rice in minutes and adds a mild coconut aroma that pairs beautifully with the pineapple and savory pork. Season the finished rice to taste with kosher salt for the best balance.
Make it a Chinese New Year meal
This dish works for everyday dinners or as part of a celebratory spread. Let the pork cook all day for a relaxed weeknight, or serve it alongside spring rolls, dumplings, or a whole fish for a more festive table. A sprinkle of chopped green onions and extra pineapple on top brightens the presentation and flavor.
Pineapple Pulled Pork over Coconut Rice
Ingredients
- 2-3 lb Boston butt pork roast
- kosher salt
- fresh cracked pepper
- 20 oz pineapple chunks in 100% juice, drained and divided reserve 1/4 cup juice from the can
- 1 medium onion, diced
- 2 tsp freshly grated ginger
- 4 cloves garlic, minced
- 1/4 cup reduced sodium soy sauce
- 1 tsp Sriracha
- 1 Tbs honey
- 1/4 tsp Chinese five-spice
- 1/4 cup hoisin sauce
- 3 cups Minute white rice
- 1 cup coconut milk
- garnish: green onion
Instructions
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Season the pork generously with kosher salt and fresh cracked pepper. Place it in the slow cooker and add the diced onion, minced garlic, grated ginger, and half of the drained pineapple chunks.
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In a small bowl, whisk the sauce ingredients together: soy sauce, Sriracha, honey, hoisin, Chinese five-spice, and the reserved 1/4 cup pineapple juice. Pour the sauce over the pork.
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Cook on low for 8–10 hours, until the pork is fall-apart tender. Remove the pork and shred it with two forks, then return it to the slow cooker to soak up the sauce.
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For the coconut rice: bring 2 cups water and 1 cup coconut milk to a boil in a medium saucepan. Stir in the rice, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork and season with kosher salt to taste.
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Serve the shredded pork over the coconut rice. Top with the remaining pineapple chunks, chopped green onion, and a pinch of fresh cracked pepper. Yields: about 6 servings.
