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Pineapple pork bowl

Pineapple Pork Bowl

This delicious Pineapple Pork Bowl combines yummy sticky white rice with fragrant vegetables–and of course the star of the show, the slow-cooked tender and luscious pork.

Simmered in soy ginger honey marinade with guava nectar, this one dish meal is packed with sweet and tangy flavor. It’s a dish the entire family will love–even the kids will chow down their crisp and savory veggies with this recipe. Colorful bell peppers and tart pineapple chunks combine to make you feel like you’re in the islands! It’s the perfect dish to use that beautiful farmer’s market bounty, and a slow cooker is the best way to have a warm meal without heating up your entire house in the summertime. Win, win!

Pineapple Pork Bowl

Yield 8


  • 1 (4-lb.) bone-in pork shoulder roast (Boston butt)
  • 2 teaspoons Hawaiian salt (or Kosher)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, cut into 8 wedges
  • 1 bottle Korean Style Marinade Bul Go Ki Sauce
  • 1 (11.5 ounces) can guava nectar
  • 1 green bell peppers, chopped
  • 6 each orange and yellow small sweet peppers, stemmed and chopped
  • 1 (20 ounce) can pineapple chunks
  • ½ cup reduced-sodium soy sauce
  • ¼ cup firmly packed light brown sugar
  • 3 tablespoons rice wine vinegar or white vinegar
  • 2 tablespoons all-purpose flour
  • Serve with white rice


  1. Sprinkle all sides of pork roast with salt and pepper. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Transfer pork to a 6-qt. slow cooker, and add onion. Whisk together Korean Bul go ki sauce and guava nectar; pour mixture over pork. Cover and cook on LOW 7 hours.
  2. Add green bell peppers, orange and yellow sweet peppers, pineapple and continue cooking on LOW an additional hour.
  3. Transfer pork to a serving platter, and cover with foil to keep warm. With a slotted spoon, remove the bell peppers, sweet peppers and pineapple and place in a bowl. Pour the remaining cooking liquid through a fine wire-mesh strainer, saving 5 cups of the liquid to pour into a medium saucepan, discarding any leftover solids.
  4. Add soy sauce, brown sugar and rice wine vinegar to the sauce. Bring the sauce in pan to a boil over medium-high heat and boil for 7-8 minutes.
  5. Spoon ¼ cup sauce into a small bowl, and whisk in flour until smooth. Return flour mixture to pan, and boil, whisking constantly, 1 to 2 minutes or until slightly thickened.
  6. Put some rice in a bowl and serve with pork, vegetables, pineapple and sauce.


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