Sweet and tangy, with tender, juicy pork in a rich, glossy sauce, this caramelised pineapple pork with onions is a family-friendly dinner that's full of flavour. Stir in caramelised pineapple pieces at the last minute for a hint of sweetness and serve it over a bowl of fluffy white rice.
The idea for this recipe came from this Filipino Pork Adobo recipe, which I found on the RecipeTinEats website. However, apart from the idea of using pork and pineapple, that's where the similarity ends. If you want to see the original Filipino Pork Adobo recipe, click the underlined link above. The recipe you are reading at the moment is my version of caramelised pineapple pork with onions 🙂 .
I'm very fond of making Chinese-inspired takeaway-style stir-fry meals at home, and this pineapple pork recipe is one of them. It delivers succulent, tender pork, sweetly caramelised pineapple pieces and tasty onions, simmered to perfection in a luscious Asian-inspired sauce.
This recipe is perfectly suited to pork shoulder, which can be quite tough if not cooked correctly. It needs a long, slow cooking time to tenderise, but once you've tasted the soft, tasty result, you'll have to agree that it's time well spent.
This pineapple pork recipe is mainly hands-off. Apart from 20 minutes of up-front preparation, the pork is covered and left to simmer in the sauce for about 40 minutes, until it's fall-apart tender. The caramelised pineapples are added, and it's all simmered uncovered for another 20 minutes or so to allow the gravy to reduce and thicken.
My favourite way of serving this dish is on a bowl of fluffy white rice. You can pop a bowl of rice into the microwave while you're cooking the pork, which means one less thing to worry about!
Add a few steamed vegetables on the side, and you have a tasty Chinese-inspired takeaway-style homemade meal with no fuss.
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Why you should try this recipe
Apart from the amazing taste from the combination of pork, pineapples and onions, I think you'll really love this recipe.
- ⭐ Easy to make - all made in one pan with simple ingredients and minimal prep.
- ⭐ Thick, luscious gravy - with a glossy sheen and a sweet and tangy flavour that clings beautifully to the pork.
- ⭐ Amazing flavours - juicy pork, caramelised onions and sweet pineapple are a classic sweet-savoury combination.
- ⭐ Family friendly - a mild yet flavourful dish that appeals to both the young and the not-so-young!
- ⭐ Perfect to serve over either rice or mash - with plenty of sauce, this dish is perfect for spooning over a starchy side.
Recipe information
- 🧑🍳Prep time: 20 minutes
- 🍳Cooking time: 60 minutes - and most of this is hands-off while the pork is simmering. Be aware that the actual cooking time will depend on the size of your pork pieces. Mine were quite small (bite-sized) and were perfectly cooked in the time allowed; larger pieces of pork may need to be simmered for a few minutes longer.
- 🍚Yield: Serves 4 people
Ingredients for caramelised pineapple pork with onions
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Pork shoulder. This cut of meat has a lot of fat and connective tissue running through it, which breaks down beautifully as it simmers. It should be trimmed of excess visible fat and cut into pieces. Pork belly can be used too, but you might want to remove any pork rind and visible fat. Pork loin is too lean and would tend to be dry, so I would avoid using this.
- Onions. I like large pieces of onion in this dish, and for that reason, I cut the onions into quarters and separate them into petals. I you prefer, you could slice or dice the onions instead.
- Pineapple. This is simply a small can of pineapple rings - normally 4 rings in the can. Pour the juice into a separate container and reserve it for adding to the sauce.
- Garlic. This is optional. If you choose to use it, it should be finely sliced. There's no need to mince it, it will break down as it simmers with the pork.
- Shaoxing rice wine. This has a taste similar to dry sherry, so you could substitute. It adds a sweet yet slightly tangy flavour to the dish. You could also use apple cider vinegar which would be a little sharper but wouldn't alter the taste too substantially.
- Oyster sauce. This is made with oyster extract and adds a subtle umami flavour to dishes. The closest substitute would be hoisin sauce.
- Dark soy sauce. This adds the salty element. Take care when using soy sauce and taste the dish before adding any salt to avoid over-salting.
- Brown sugar. Adds sweetness and a slight caramel flavour.
- Chinese 5-spice powder. This is normally a mixture of star anise, Chinese cinnamon (or cassia), fennel seeds, cloves and Sichuan peppercorns. Different brands may include other spices such as ginger, white pepper or nutmeg. It can be quite strong-tasting, so a little goes a long way.
- Stock. This is chicken stock. If you don't have fresh stock, make it using a stock cube dissolved in boiling water.
- You will also need 2 or 3 tablespoons of sunflower or other vegetable cooking oil for browning the pineapple, pork and onions.
Instructions
Step 1: Heat a small amount of oil in a pan and fry the drained pineapple rings for 2 to 3 minutes per side on moderate to high heat until they start to brown. Remove to a plate and set aside.
Step 2: Add another splash of oil to the pan and add the pork pieces and season them very lightly with salt. Allow them to brown on all sides, to seal in the juices. This will take about 3 minutes. Remove them to a plate and set aside.
Step 3: Add the onion and garlic to the same pan and stir them for 3 or 4 minutes until they just start to brown and turn translucent.
Step 4: Combine the stock and pineapple juice and stir in the oyster sauce, soy sauce, Shaoxing rice wine (or apple cider vinegar), brown sugar and 5-spice powder. Pour it into the onions and add the browned pork.
Step 5: Cover the pan with a lid, adjust the heat to low, and simmer for about 40 minutes or until the pork is almost tender.
Step 6: Cut the pineapple rings into chunks and stir them into the pork.
Step 7: Simmer uncovered, stirring occasionally, until the gravy has reduced and thickened. This should take between 10 and 20 minutes, depending on how much liquid is in the pan.
Step 8: The dish will be ready when a spatula drawn through the dish leaves a trail that closes up quite quickly.
Serve hot, spooned over rice or mashed potatoes. Optionally add one or two vegetable side dishes.
Tips for a successful outcome
Here are my top tips to ensure your caramelised pineapple pork with onions always turns out perfectly:
- Cut the pork into similar-sized pieces so that they all cook at the same time.
- Take care when seasoning the pork with salt. Soy sauce can be quite salty, and we don't want the finished dish to be overly seasoned.
- Don't skip the step to caramelise the pineapple. This deepens the flavour and prevents it from becoming mushy in the sauce.
- Don't allow the onions to become too brown.
- Reduce the sauce uncovered for the final few minutes. This allows excess moisture to evaporate and thickens the sauce.
- Balance the flavours. Taste before serving - add a pinch of sugar for sweetness, or a splash of Shaoxing wine or vinegar if it tastes too sweet. Add a little salt if you feel the dish is too bland.
What could go wrong and how to fix it
Even the best cooks have disasters in the kitchen. Here are a few helpful hints in case anything does go wrong!
- Sauce too salty - Add a splash of water or pineapple juice or a touch more sugar and simmer briefly to bring the flavours back together.
- Sauce too thin - Simmer uncovered for a few minutes longer or stir in a teaspoon of cornflour (cornstarch) combined with a tablespoon of water
- Pork not tender enough - Check the pork before adding the pineapple. It should be almost at the point where you can pull it apart with 2 forks. If it still feels a little tough, simmer for a few minutes longer. Also, bear in mind that the pork will continue to soften while it cooks uncovered as the sauce thickens.
Serving suggestions
As I mentioned, this dish is perfect when served over a bowl of fluffy plain white rice, but you could also serve it over fried rice or even this buttered corn and rice.
I you would like to serve vegetables on the side, try one of these:
- Chinese garlic green beans
- Roasted butternut South African style - the sweetness of the butternut, coupled with the slight cinnamon flavour, goes really well with the pineapple pork.
- And of course, you can't go wrong with a few plain steamed vegetables such as carrots, broccoli or bok choi!
Equipment
To make this caramelised pineapple pork recipe is a pan suitable for frying the pork, pineapple and onions, and also large enough to hold all the ingredients plus the sauce.
I used a large saute pan, but you could also use a large frying pan for frying and transfer the vegetables, pork and sauce into a saucepan to make the actual meal. Whatever you decide to use, make sure the pan for the pork and sauce has a lid.
You will also need the following:
- Sharp knife and chopping board for cutting the meat and onions.
- Spatula for stirring.
Storage and reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a saucepan over low heat until piping hot. You may need to add a splash of water or pineapple juice if the sauce has thickened too much. You could also reheat leftovers in the microwave in a covered container, stirring halfway to ensure even reheating.
- Freezing: This dish freezes well. Let it cool completely, then freeze in meal-sized containers for up to 2 months. Defrost overnight in the refrigerator before reheating. If you are in a hurry, you can also defrost it in the microwave.
Top Tip
If the pork is wet, pat it well with a paper towel before browning so it doesn't sizzle and splatter all over the place. This will also prevent the pork from steaming instead of searing. Dry pork = better browning = more flavour in the finished dish!
FAQ
Yes, but with a little tweak!
Fresh pineapple can be browned as per the recipe - cut it into rings first.
Juice substitute: Use freshly squeezed pineapple juice to go in the sauce (approx. one-third cup); otherwise, use orange juice instead.
Acidity: Fresh pineapple is often more tart than canned. Taste the sauce before serving, and if it's too sharp, add a little more sugar.
Definitely - pineapple chicken makes a lovely meal. Boneless chicken thighs would be the best substitute.
Chicken doesn't take as long to cook, so reduce the simmering time to 25 minutes before removing the lid to let the sauce thicken. This means the sauce may not reduce sufficiently, and you will probably have to thicken it with one or two teaspoons of cornflour (or cornstarch) mixed with one or two tablespoons of water.
The sauce should be balanced - sweet from the sugar and pineapple, savoury from the onions and tangy from the rice wine. You can tweak all these ingredients to get it just right for your taste.
Save for later
If you would like to try this caramelised pineapple pork and onions, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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Related recipes
Visit my Asian-inspired recipes page for other easy takeaway-style meal ideas. Here are a few you might enjoy:
📋The recipe
Caramalised pineapple pork with onions
(Click the stars to rate this recipe)
Ingredients
- 1½ pounds / 680 grams pork shoulder cut into large chunks
- 2 - 3 tablespoons neutral-flavoured vegetable oil
- 1 - 2 large onion quartered and separated into petals
- 4 cloves garlic finely sliced
- 2 tablespoons dark soy sauce
- 2 tablespoon oyster sauce
- 2 tablespoons Shaoxing rice wine substiute wih apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Chinese 5-spice powder
- 4 ounce / 225 gram can pineapple rings (drained) (4 rings)
- Juice from can of pineapple
- 2 cups chicken stock make it with a stock cube if necessary
- ½ teaspoon salt optional
- 1 tablespoon cornflour optional (for thickening)
Instructions
- Heat a small amount of oil in a pan and fry the drained pineapple rings for 2 to 3 minutes per side on moderate to high heat until they start to brown. Remove to a plate and set aside.2 - 3 tablespoons neutral-flavoured vegetable oil, 4 ounce / 225 gram can pineapple rings (drained)
- Add another splash of oil to the pan (if necessary) and add the pork pieces and season them very lightly with salt. Allow them to brown on all sides, to seal in the juices. This will take about 3 minutes. Remove them to a plate and set aside.1½ pounds / 680 grams pork shoulder, ½ teaspoon salt
- Add the onion and garlic to the same pan and stir them for 3 or 4 minutes until they just start to brown and turn translucent.1 - 2 large onion, 4 cloves garlic
- Combine the stock and pineapple juice and stir in the oyster sauce, soy sauce, Shaoxing rice wine (or apple cider vinegar), brown sugar and 5-spice powder. Pour it into the onions and add the browned pork.2 tablespoons dark soy sauce, 2 tablespoon oyster sauce, 2 tablespoons Shaoxing rice wine, 1 tablespoon brown sugar, Juice from can of pineapple, 2 cups chicken stock, 1 teaspoon Chinese 5-spice powder
- Cover the pan with a lid, adjust the heat to low, and simmer for about 40 minutes or until the pork is almost tender.
- Cut the browned pineapple rings into chunks and stir them into the pork.
- Simmer uncovered, stirring occasionally, until the gravy has reduced and thickened. This should take between 10 and 20 minutes, depending on how much liquid is in the pan.
- The dish will be ready when a spatula drawn through the dish leaves a trail that closes up quite quickly.
- If the sauce does not thicken sufficiently, you can thicken it with a mixture of cornflour and a little cold water mixed to a smooth paste. Drizzle it into the sauce over low heat until thickened to your liking. You may not need all the cornflour mixture.1 tablespoon cornflour
- Serve on a bed of rice with additional vegetable sides if desired.
Notes
- Cut the pork into similar-sized pieces so that they all cook at the same time.
- Take care when seasoning the pork with salt. Soy sauce can be quite salty, and we don't want the finished dish to be overly seasoned.
- Don't skip the step to caramelise the pineapple. This deepens the flavour and prevents it from becoming mushy in the sauce.
- Don't allow the onions to become too brown.
- Reduce the sauce uncovered for the final few minutes. This allows excess moisture to evaporate and thickens the sauce.
- Balance the flavours. Taste before serving - add a pinch of sugar for sweetness, or a splash of Shaoxing wine if it tastes too sweet. Add a little salt if you feel the dish is too bland.
- Sauce too salty - Add a splash of water or pineapple juice or a touch more sugar and simmer briefly to bring the flavours back together.
- Sauce too thin - Simmer uncovered for a few minutes longer or stir in a teaspoon of cornflour (cornstarch) combined with a tablespoon of water
- Pork not tender enough - Check the pork before adding the pineapple. It should be almost at the point where you can pull it apart with 2 forks. If it still feels a little tough, simmer for a few minutes longer. Also, bear in mind that the pork will continue to soften while it cooks uncovered as the sauce thickens.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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