Tender pulled pork slowly cooked in the slow cooker with bright Asian flavors and sweet pineapple, served over quick and fragrant coconut rice. This easy Pineapple Pulled Pork over Coconut Rice makes weeknight dinners stress-free and is a fun option for a Chinese New Year meal.
Pineapple Pulled Pork over Coconut Rice
Recently I wanted to create a pulled pork recipe for the slow cooker that would highlight Asian flavors for Chinese New Year. I experimented with a peanut-based approach at first, but the texture and balance weren’t right. After that flop I returned to a familiar marinade I trust, adapted it to include pineapple, and refined the details. I left out bell pepper (it gets too soft in the slow cooker) and reserved some pineapple to add at the end for color and freshness. The final dish turned out exactly as I hoped: savory, slightly sweet, and perfectly balanced.
Why you’ll love this dinner
- Slow-cooker pulled pork is effortless and hands-off.
- Coconut rice is quick to make and adds a creamy, fragrant base.
- Kid-friendly: the mild sweetness of pineapple and coconut rice appeals to picky eaters.
The pork
The pork ends up sweet but not cloying, tender, and full of savory Asian notes. Using a reduced-sodium soy sauce helps control salt while preserving depth of flavor. Pineapple chunks (not crushed) hold up during the long cook and lend a bright sweetness that pairs beautifully with soy, garlic, ginger, hoisin, and a touch of Sriracha for balance.
The rice
Coconut rice is simple and rewarding. I used quick-cook white rice combined with coconut milk and a bit of water for a fast, fluffy result. It turns ordinary rice into something fragrant and rich that complements the pulled pork perfectly.
Finish your Chinese New Year table
This Pineapple Pulled Pork over Coconut Rice is great for a weeknight or a festive dinner. Let the pork slow-cook while you go about your day, then shred and serve over coconut rice with reserved pineapple and green onions. For a fuller celebration, add spring rolls, dumplings, or a whole fish for tradition and variety.
Pineapple Pulled Pork over Coconut Rice
Ingredients
- 2-3 lb Boston butt pork roast
- Kosher salt
- Fresh cracked pepper
- 20 oz pineapple chunks in 100% juice, drained and dividedreserve 1/4 cup juice
- 1 medium onion, diced
- 2 tsp freshly grated ginger
- 4 cloves garlic, minced
- 1/4 cup reduced-sodium soy sauce
- 1 tsp Sriracha (or another hot sauce)
- 1 Tbs honey
- 1/4 tsp Chinese five-spice
- 1/4 cup hoisin sauce
- 3 cups quick-cook white rice
- 1 cup coconut milk
- Garnish: green onion
Instructions
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Season the pork well with kosher salt and fresh cracked pepper. Place in the slow cooker. Add the diced onion, minced garlic, grated ginger, and half of the drained pineapple to the crock-pot.
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In a small bowl, whisk together the sauce ingredients: soy sauce, Sriracha, honey, hoisin, Chinese five-spice, and the reserved 1/4 cup pineapple juice. Pour the sauce over the pork.
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Cook on low for 8–10 hours. When tender, shred the pork with two forks and mix with the cooking juices.
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For the rice, bring 2 cups water and 1 cup coconut milk to a boil in a medium saucepan. Add the quick-cook rice, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork and season with kosher salt to taste.
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Serve the shredded pork over the coconut rice, topped with the remaining pineapple, chopped green onion, and a pinch of fresh cracked pepper. Yields about 6 servings.
If this Pineapple Pulled Pork looks good, try these other pulled pork recipes
