Polynesian Pork With Pineapple Rice Recipes

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

PRIZE-WINNING POLYNESIAN PORK OVER RICE

Steps:

• In a large skillet, brown pork on all sides in bacon drippings.
• Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
• Cover and let simmer for 15 minutes.
• Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
• Stir in pineapple with canning juices and bring to a boil.
• Remove from heat and taste for seasonings, adjusting as needed.
• Serve ladled over mounds of hot cooked rice.

HAWAIIAN PORK ROAST WITH PINEAPPLE

Steps:

• Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

POLYNESIAN PORK WITH PINEAPPLE RICE RECIPE

Steps:

• Preheat oven to 375 degrees. Cut pork chops into bite-size pieces; toss with 2 teaspoons teriyaki mix. In a large skillet, heat oil over medium-high heat. Add pork to hot oil; cook 3 to 4 minutes or until browned on all sides. Add stir-fry vegetables; toss to combine. Set aside. In a 2 1/2-quart casserole dish, combine uncooked rice, crushed pineapple with juices, broth, pineapple juice and remaining 2 teaspoons teriyaki mix; stir until well mixed. Spoon pork, vegetables and any cooking juices over rice mixture. Cover. Bake 40 to 45 minutes or until rice is tender and liquid is almost absorbed. Garnish with cashews, if desired