HAWAIIAN-STYLE PORK BELLY WITH PINEAPPLE RICE
Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.
- Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
- Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).
- Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.
- Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.
- Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.
- Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.
Nutrition Facts : Calories 500, Fat 34 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
POLYNESIAN PORK CHOPS
Steps:
- Season the pork with the garlic powder.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
- Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
- Cost per recipe: $8.41
POLYNESIAN PORK LOIN
From Hendersonville, North Carolina, Karyn Joyner shares this enticing pork roast and chunky tomato sauce. After reducing the tangy sauce on her stovetop, she uses a portion of it to flavor the pork, serving the extra on the side at dinner.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.
Nutrition Facts : Calories 301 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 305mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
PRIZE-WINNING POLYNESIAN PORK OVER RICE
I recently inherited my Great Aunt's recipe collection. This is a recipe from her recipe box that she clipped out of the Chicago Tribune. It had won the "$5 Favorite Recipe prize." From the splatters on the clipping, I imagine my Aunt enjoyed this one. These days,I might try browning the meat in a little olive oil instead of the bacon drippings. Despite the name, I doubt this is a traditional Polynesian dish, but rather is one inspired by Polynesian cuisine.
Provided by HeatherFeather
Categories Pineapple
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
POLYNESIAN SAUSAGE SUPPER
"When my sister first served us this unusual medley, I couldn't believe how good it was because she had thrown it together so quickly," informs Laura McCarthy of Butte, Montana. "Sweet pineapple really adds to the taste."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes., Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 20g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1021mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.
POLYNESIAN RICE
I make this in a rice cooker and it's super simple! When I have frozen diced onion, red, and green bell pepper mix on hand, I use 2 T of that in place of the fresh onion and peppers, and it's every bit as good. I really prefer the mix of red and green peppers in this dish to just plain ol' green sweet peppers. I frequently use the reduced sodium version of both the soy sauce and the chicken broth and it turns out just fine.
Provided by Hippie2MARS
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in rice cooker.
- Cook 20 minutes, or until rice is done.
- Fluff with a fork before serving.
Nutrition Facts : Calories 316.9, Fat 5.1, SaturatedFat 2.8, Cholesterol 10.2, Sodium 617.1, Carbohydrate 58.4, Fiber 1.3, Sugar 6, Protein 7.8
POLYNESIAN PORK WITH PINEAPPLE RICE RECIPE
Provided by kayjayjohnson
Number Of Ingredients 9
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
HAWAIIAN PORK ROAST WITH PINEAPPLE
This is one of my favorite slow cooker recipes. It's wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. -Ruth Chiarenza La Vale, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390 calories, Fat 13g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 783mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 34g protein.
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