Pineapple Pork with Coconut Rice

• to 1/2 cup teriyaki sauce (I like the SoyVay brand!)0.25 cup
• thinly sliced pork tenderloin (you can buy this pre-cut at a lot of stores, sometimes labeled as "stir fry")1 pound
• fresh pineapple chunks↗1 cup
• olive oil for sautéing
• one 14-ounce can full fat coconut milk14
• water↗1.5 cup
• jasmine rice↗2 cup
• lime zest↗
• cilantro↗
• thinly sliced jalapeño
• crunchy onions↗

Step-by-step instructions

1. 1

   Prep: Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.

2. 2

   Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.

3. 3

   Pork: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you’ve gotten it nice and brown.

4. 4

   Serve: Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.