This sweet and slightly spicy Pineapple Pork is one of my favorite Instant Pot recipes when I’m craving big flavor without a big fuss. The pork shoulder turns meltingly tender in the pressure cooker, and the chunks of pineapple simmer right in the sauce, adding just the right touch of tropical sweetness.
Table of Contents
- Spicy pineapple pork from the Whole Foods hot bar
- How do you adjust the spice level?
- What about another protein?
- Can you make it in a slow cooker?
- Ingredients for pineapple pork
- How to make Instant Pot pineapple pork
- What can you serve with it?
- How do you save leftovers?
- More Instant Pot pork shoulder recipes
- Easy Instant Pot Pineapple Pork – Tender, Spicy & Flavorful Recipe
Spicy pineapple pork from the Whole Foods hot bar
Hey! Did you get a chance to taste my Spicy Pineapple Pork when it was available at the hot bar at Whole Foods Market stores in January of 2018?
Apparently, it was a big hit: I got a bunch of emails asking where to find the recipe. Surprise: it was brand new!
This Instant Pot Spicy Pineapple Pork was actually a riff on my classic Kalua Pig recipe, but I never bothered to publish the step-by-step instructions…until now. For those of you who demanded a simplified home-kitchen version of this succulent dish that can be made in your trusty Instant Pot, it’s your lucky day!
How do you adjust the spice level?
This Whole30-friendly pork stew is savory, pineapple-y, a tad spicy, and so dang easy to make in a pressure cooker. If you don’t love spicy food, make sure you remove the ribs, pith, and seeds from the serrano peppers—or just leave ’em out entirely. Conversely, you can crank up the heat even more by adding cayenne pepper to the dried spices or increasing the amount of serrano peppers. The leftovers taste great simply reheated (I plop ’em in my Instant Pot and cook for 2 minutes under high pressure) or fried crispy in a skillet.
What about another protein?
This dish tastes great with cubed beef chuck roast. Use it in place of pork shoulder and keep the cooking time is the same.
Can you make it in a slow cooker?
No Instant Pot? Don’t freak out: You can make it in a slow cooker—just cook the pork on low for 8-10 hours before adding the pineapple chunks at the end.
Ingredients for pineapple pork
- Boneless pork shoulder roast: You can use pork shoulder or pork butt for this recipe and it will turn out perfectly. I don’t like using pork tenderloin or pork loin because both cuts are too lean for this stew. Don’t eat pork? Cubed beef brisket, chuck roast, or boneless short ribs will work!
- Magic Mushroom Powder or Diamond Crystal kosher salt: I love the added umami boost that my Magic Mushroom Powder adds but feel free to use an equal amount of Diamond Crystal kosher salt if you don’t have any.
- Refined coconut oil, avocado oil, ghee, or your preferred high temperature cooking fat
- (14-ounce) can pineapple chunks in 100% juice
- Serrano pepper: If you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers
- Dried basil
- Ground cumin
- Freshly ground black pepper
- Fresh lime juice
- Green onions: optional garnish
Note: If you’re doing a Whole30, make sure your canned pineapple doesn’t contain syrup or added sugar! This brand is the one I use:
How to make Instant Pot pineapple pork
Trim and discard the extra fat from the roast…
…and cut the pork into 2-inch cubes. (If all the available roasts are extra fatty at the butcher counter, buy a slightly larger one so you’ll end up with 3 pounds of meat.)
Measure out the Diamond Crystal kosher salt or Magic Mushroom Powder…
…and toss well to coat all the pieces. (Yes, Magic Mushroom Powder can be used as a 1:1 substitute for Diamond Crystal kosher salt in most of my savory recipes!)
Turn on the Sauté function on your Instant Pot…
…and add the refined coconut oil or your cooking fat of choice once the insert is hot. Toss in the seasoned pork cubes and cook, stirring, until the meat gets a bit of sear on the sides.
If you’re pressed for time, don’t worry about searing the meat carefully. I’ve tested this recipe both ways (diligently searing in batches and not), and the final result tastes great either way.
Drain the pineapple juice and set the pineapple chunks aside (or keep them in the fridge until you’re ready to serve and eat the pork stew). You’ll be adding ½ cup pineapple juice to the recipe.
Turn off the Sauté function on the Instant Pot. Add the diced serrano peppers, basil, cumin, and black pepper to the pork.
Give everything a good stir to distribute the seasoning.
Pour in ½ cup of pineapple juice…
…and the lime juice. Give everything a good stir. (Make sure the liquid reaches the bottom of the insert. Otherwise, you might get a “BURN” or “OVHT” error message on your Instant Pot display as the stew reaches high pressure.)
Lock the lid on top and make sure the top valve is pointed to the sealed position.
Program the Instant Pot to cook under high pressure for 35 minutes, and let the pressure drop naturally. If you’re feeling impatient and hangry, you can manually release the pressure after 20 minutes.
Open the lid and check that the pork is fork tender. If the pork is still tough, cook for 5-10 more minutes under high pressure.
Stir in the pineapple chunks until warmed through. Taste and adjust for seasoning with additional salt, Magic Mushroom Powder, or lime juice.
Ladle up the pork and pineapples…
…and garnish with scallions.
What can you serve with it?
Serve it over cauliflower rice or with my crunchy Pineapple Coleslaw for a naturally gluten-free, Whole30-friendly dinner that tastes like a tropical getaway—no plane ticket required!
How do you save leftovers?
Leftover pork stew can be stored in an airtight container in the refrigerator up to 4 days and in the freezer for up to 3 months. It reheats beautifully so it’s perfect for meal prep!
More Instant Pot pork shoulder recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Easy Instant Pot Pineapple Pork – Tender, Spicy & Flavorful
Ingredients
- 3 pounds boneless pork shoulder roast or beef chuck roast if you don’t eat pork
- 2 teaspoons Magic Mushroom Powder or Diamond Crytal Kosher salt
- 1 tablespoon refined coconut oil avocado oil, ghee, or your preferred high temperature cooking fat
- 14 ounces canned pineapple chunks in 100% juice
- 2 serrano pepper diced (if you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers)
- 1 tablespoon dried basil
- 1 tablespoon ground cumin
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- 2 green onions thinly sliced (optional)
Instructions
- Trim and discard the extra fat from the pork roast and cut it into 2-inch cubes. (If all the available roasts are extra fatty at the butcher counter, buy a slightly larger one so you’ll end up with 3 pounds of meat.)
- Measure out the Diamond Crystal kosher salt or Magic Mushroom Powder and toss well to coat all the pork pieces. (Yes, Magic Mushroom Powder can be used as a 1:1 substitute for Diamond Crystal kosher salt in most of my savory recipes!)
- Turn on the Sauté function on your Instant Pot and add the coconut oil once the insert is hot. Toss in the seasoned pork cubes and cook, stirring, until the meat gets a bit of sear on the sides. If you’re pressed for time, don’t worry about searing the meat carefully. I’ve tested this recipe both ways (diligently searing in batches and not), and the final result tastes great either way.
- Drain the pineapple juice and set the pineapple chunks aside (or keep them in the fridge until you’re ready to serve and eat the pork stew). You’ll be adding ½ cup pineapple juice to the recipe.
- Turn off the Sauté function on the Instant Pot. Add the diced serrano peppers, basil, cumin, and black pepper to the pork. Give everything a good stir to distribute the seasoning.
- Pour in ½ cup pineapple juice and the lime juice. Give everything a good stir. (Make sure the liquid reaches the bottom of the insert. Otherwise, you might get a “BURN” or “OVHT” error message on your Instant Pot display as the stew reaches high pressure.)
- Lock the lid on top and make sure the top valve is pointed to the sealed position.
- Program the Instant Pot to cook under high pressure for 35 minutes, and let the pressure drop naturally. If you’re feeling impatient and hangry, you can manually release the pressure after 20 minutes.
- Open the lid and check that the pork is fork tender. If the pork is still tough, cook for 5-10 more minutes under high pressure.
- Stir in the pineapple chunks until warmed through. Taste and adjust for seasoning with additional salt, Magic Mushroom Powder, or lime juice.
- Ladle up the pork and pineapples and garnish with green onions.
Video
Notes
- If you’re doing a Whole30, make sure your canned pineapple doesn’t contain syrup or added sugar! This brand is the one I use.
- If you don’t love spicy food, make sure you remove the ribs, pith, and seeds from the serrano peppers—or just leave ’em out entirely. Conversely, you can crank up the heat even more by adding cayenne pepper to the dried spices or increasing the amount of serrano peppers.
- The leftovers taste great simply reheated (I plop ’em in my Instant Pot and cook for 2 minutes under high pressure) or fried crispy in a skillet.
- No Instant Pot? Don’t freak out: You can make it in a slow cooker—just cook the pork on low for 8-10 hours before adding the pineapple chunks at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t know why I was surprised at the outcome, but this was amazingly delicious!! I substituted the chilis for 1 whole jalapeno. Thank you for another great recipe, Michelle!
My go to when pork is on sale – absolutely satisfying
Served this tonight and it was absolutely delicious! When I diced the peppers, I was afraid of it being too spicy, so removed the seeds and pith. Then, when completed, no one could taste the spice, so next time I’ll leave the seeds and membrane intact. Thanks so much for a tasty and easy meal!
One of my favorites, not to be missed.
This meal has been in my regular rotation for years now. Everyone loves it! The only change I’ve made is to use crushed pineapples. I just strain the juice to cook with. Thanks for an amazing recipe!!