This Hawaiian-inspired pulled pork bowl brings together bold, island-style flavors in the most comforting way. The pork slow cooks until it practically melts, soaking up a mixture of teriyaki sauce, BBQ sauce, pineapple juice, and aromatics for a sweet, savory finish. Paired with fragrant coconut rice simmered with pineapple, sesame oil, and brown sugar—then topped with toasted coconut and sesame seeds—every bite is rich, tropical, and layered with texture. It’s an effortless crowd-pleaser that feels special enough for weekend dinners yet simple enough to prep ahead for weeknight meals.

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Hawaiian Pulled Pork with Coconut Pineapple Rice

This Hawaiian Pulled Pork Bowl features tender shredded pork cooked in a sweet and savory blend of teriyaki sauce, BBQ sauce, pineapple juice, and aromatics. It’s served over creamy coconut rice simmered with diced pineapple, brown sugar, and sesame oil, then finished with toasted coconut flakes, sesame seeds, and fresh green onions for flavor and texture. The result is a vibrant island-inspired meal that’s rich, comforting, and perfectly balanced.

Course Bowl Recipe, Comfort Food, dinner, Main Course, Meal Prep

Cuisine American, Fusion, Hawaiian-Inspired, Island-Style

Keyword BBQ teriyaki pork, coconut pineapple side dish, coconut rice, Hawaiian pulled pork, Hawaiian recipe, Hawaiian rice bowl, Instant Pot pulled pork, island pork bowl, meal prep bowls, pineapple coconut rice, pineapple pulled pork, pork shoulder recipe, pulled pork bowls, savory coconut rice, sesame rice, slow cooker pulled pork, sweet and savory pork, teriyaki BBQ pork, toasted coconut rice, tropical dinner recipe

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 600kcal

Cost $20 for the entire recipe

Equipment

• Slow cooker or Instant Pot
• Large mixing bowl (for sauce)
• Whisk or spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Can opener (for coconut milk)
• Medium saucepan with lid (for rice)
• Skillet (for toasting coconut + sesame seeds)
• Forks or meat claws (for shredding pork)
• Wooden spoon or silicone spatula
• Ladle (for serving pork and sauce)
• Serving bowls

Ingredients

Pork:

• 3-4 lb pork shoulder Boston butt
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika optional

Sauce mixture:

• 1 cup teriyaki sauce
• 1 cup your favorite BBQ sauce
• ½ cup pineapple juice
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1–2 cloves garlic minced
• 1 tsp fresh ginger grated (optional but amazing)

🍚 Coconut Pineapple Rice

• 2 cups jasmine rice rinsed
• 1 can 13.5 oz coconut milk
• 1 cup water
• ½ cup diced pineapple fresh or canned, drained
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• ¼ cup toasted coconut flakes chunks preferred
• 1–2 tbsp toasted sesame seeds
• 2 green onions sliced
• a pinch of salt

Instructions

Slow Cooker Method

• Season pork with salt, pepper, garlic powder, and smoked paprika.
• Place in slow cooker.
• Whisk together teriyaki sauce, BBQ sauce, pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
• Pour over pork.
• Cook on LOW for 8–10 hours or HIGH for 5–6 hours until very tender.
• Shred pork with two forks.
• Stir shredded pork back into the sauce and let it soak for 10 minutes.

Instant Pot Method

• Season pork.
• Add pork + sauce mixture to Instant Pot.
• Pressure cook 60 minutes, natural release 10 minutes.
• Shred and return to sauce.

Make the Coconut Pineapple Rice

• Toast your mix-ins
• In a skillet, lightly toast: coconut chunks and sesame seeds.
• Set aside.
• Cook the rice
• In a pot, combine: jasmine rice, coconut milk, water, pineapple, brown sugar, sesame oil, and a pinch of salt.
• Bring to a low simmer.
• Cover and cook on low heat 15 minutes.
• Let stand 5–10 minutes.
• Fluff with a fork.
• Stir in toasted coconut, sesame seeds, and green onions.

Notes

• Pork shoulder works best: It becomes extremely tender and shreds easily. Pork loin can be used, but will be leaner and less juicy.
• Adjust sweetness: Add more BBQ sauce or brown sugar for a sweeter, more “Hawaiian-style” flavor; add more soy sauce or vinegar for a tangier profile.
• Sauce thickening option: If the sauce seems thin after shredding, simmer it on the stovetop for 5–10 minutes to reduce before mixing back into the pork.
• Rice texture tip: Rinse jasmine rice well to remove excess starch—this keeps the coconut milk from making it gummy.
• Toast for flavor: Don’t skip toasting the coconut and sesame seeds. It adds warmth, crunch, and a deeper nutty flavor.
• Use fresh or canned pineapple: Either works. Fresh will caramelize slightly as it cooks, while canned adds extra sweetness.
• Extra sesame flavor: Add a small drizzle of sesame oil after the rice is cooked for even more aroma.
• Meal prep friendly: Both the pork and rice reheat beautifully. Store rice separately to keep the textures best.
• Make it spicy: Add chili crisp, sriracha, or crushed red pepper to the pork sauce.
• Serving ideas: Serve with lime wedges, cilantro, or a side of grilled pineapple for extra tropical notes.