Pineapple Coconut Chili Pork Recipe

Name: Pineapple Coconut Chili Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 1 small onion, minced; salt; 1 garlic clove, minced fine; 1 teaspoon grated gingerroot; 1/2 jalapeno, seeds and ribs removed and minced fine; 1 red bell pepper, chopped; 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved; 1 (1 lb) pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes; black pepper; 1 tablespoon all-purpose flour; 1 (14 ounce) can light coconut milk; 1 teaspoon thai roasted red chili paste

Servings: persons

2 tablespoons vegetable oil, divided
1 small onion, minced
salt
1 garlic clove, minced fine
1 teaspoon grated gingerroot
1/2 jalapeno, seeds and ribs removed and minced fine
1 red bell pepper, chopped
1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
1 (1 lb) pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
black pepper
1 tablespoon all-purpose flour
1 (14 ounce) can light coconut milk
1 teaspoon thai roasted red chili paste

1
Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
2
Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
3
Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
4
Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, divided, 1 small onion, minced, salt, 1 garlic clove, minced fine, and more.

Yes, Pineapple Coconut Chili Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple Coconut Chili Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions