Get ready for a fun twist on fajitas! These Hawaiian Pork Fajitas are loaded with tender pork and sweet pineapple slaw. Add in some colorful peppers, and you’ve got a dish that pops with flavor!
Coconut rice brings it all together and makes this meal feel like a mini vacation. I love serving it with extra lime for that zesty kick. It’s family-friendly and always a hit at gatherings! 🌺
Key Ingredients & Substitutions
Pork: Use pork shoulder for a juicier texture, but pork loin is leaner and works too. If you need a substitute, chicken thighs or even tofu can provide a similar experience.
Pineapple: Fresh pineapple is best, but canned works in a pinch. Choose unsweetened or packed in juice for a healthier option. You can also try mango for a different twist.
Rice: Jasmine rice is fragrant and perfect here, but long-grain rice is also good. For a nutty flavor, swap in brown rice, just add more water and cooking time.
Peppers: I used red and yellow for sweetness. Feel free to mix in green bell peppers or other colorful veggies like zucchini or corn to add more crunch!
How Do You Get Tender and Flavorful Pork for Fajitas?
To achieve delicious, tender pork, marinate it well. Combine soy sauce, pineapple juice, and spices, and let the pork sit for at least 30 minutes. This not only adds flavor but tenderizes the meat.
- Use a sharp knife to cut the pork into thin slices – this helps it cook faster.
- A hot skillet is key! Sear the pork quickly to lock in juices.
- Don’t overcrowd the pan; it causes steaming rather than browning!
Want to Make the Pineapple Slaw Extra Zesty?
The slaw is a fresh complement to the savory pork. For a zesty boost, add more lime juice or a splash of apple cider vinegar for acidity. You can also sprinkle in some chili flakes if you like a bit of heat!
- Mix slaw ingredients well and let it chill; this allows flavors to meld together.
- Try adding a little diced jalapeño for a spicy kick!
With these tips, you’ll create a flavorful, enjoyable dish that captures a taste of the tropics!
Hawaiian Pork Fajitas with Pineapple Slaw & Coconut Rice
Ingredients You’ll Need:
For the Pork Fajitas:
- 1.5 lbs pork shoulder or pork loin, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp pineapple juice (fresh or canned)
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tbsp vegetable oil or olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, thinly sliced
- Flour or corn tortillas (8-10)
For the Pineapple Slaw:
- 1 cup fresh pineapple, finely chopped
- 2 cups shredded cabbage (green or purple, or mix)
- 1/4 cup carrot, shredded
- 2 tbsp fresh cilantro, chopped
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
For the Coconut Rice:
- 1 cup jasmine rice or long-grain rice
- 1 cup coconut milk (full fat)
- 3/4 cup water
- 1/2 tsp salt
- 1 tbsp shredded coconut (optional, for garnish)
- 1 tbsp fresh cilantro (optional, for garnish)
How Much Time Will You Need?
This delightful meal takes about 15 minutes of prep time, plus 30 minutes for marinating the pork. Cooking the rice and assembling the dish will take another 30 minutes. Overall, plan for about 1 hour and 15 minutes for this flavorful feast!
Step-by-Step Instructions:
1. Marinate the Pork:
In a large bowl, mix together the soy sauce, pineapple juice, honey, minced garlic, ground ginger, smoked paprika, and black pepper. Add the thinly sliced pork and toss until it’s well coated in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, up to 2 hours if you have the time.
2. Cook the Coconut Rice:
Start by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
3. Prepare the Pineapple Slaw:
In a medium bowl, mix the finely chopped fresh pineapple, shredded cabbage, shredded carrot, and chopped cilantro. In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour this dressing over the slaw and toss everything together until it’s well combined. Chill in the refrigerator until you’re ready to serve.
4. Cook the Pork and Veggies:
Heat the oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated pork (make sure to reserve the marinade) and sauté for about 4-5 minutes, or until the pork is browned and cooked through. Remove the pork from the skillet and set it aside. In the same skillet, add the sliced red and yellow bell peppers along with the onion. Cook for about 3-4 minutes until they are slightly softened. Return the pork to the skillet, add the reserved marinade, and cook for another 1-2 minutes until everything is heated through and combined.
5. Warm the Tortillas:
To warm the tortillas, wrap them in foil and place them in a preheated 350°F (175°C) oven for 5-7 minutes. Alternatively, you can also warm them individually on a dry skillet over medium heat until they become warm and pliable.
6. Assemble and Serve:
Now, it’s time to serve! Take some warm tortillas and fill them with the savory pork mixture. Top it off with the refreshing pineapple slaw and add a scoop of coconut rice on the side. For an extra touch, garnish with fresh cilantro and lime wedges. Enjoy your delicious Hawaiian-inspired meal!
This recipe combines the savory flavors of pork, the refreshing crunch of slaw, and the creamy texture of coconut rice, making it perfect for any occasion!
FAQ for Hawaiian Pork Fajitas with Pineapple Slaw & Coconut Rice
Can I substitute the pork in this recipe?
Absolutely! You can use chicken thighs or breast as a leaner alternative. For a vegetarian option, try using tofu or tempeh, just make sure to press and marinate it similarly to achieve the best flavor.
How can I make the coconut rice ahead of time?
You can prepare the coconut rice in advance and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it gently on the stovetop, adding a splash of coconut milk to bring back its creaminess.
What can I add to the pineapple slaw for extra crunch?
For added crunch, consider tossing in sliced radishes, chopped bell peppers, or even some crushed peanuts or sunflower seeds. These additions will enhance the texture and flavor of the slaw!
How should I store leftovers?
Store any leftovers in separate airtight containers in the fridge. The pork and veggies can be kept for up to 3 days, while the slaw is best enjoyed within 2 days for optimal freshness. Reheat the pork mix gently and enjoy!
