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Hawaiian pulled pork in teriyaki-BBQ sauce served over coconut pineapple rice with toasted coconut, sesame seeds, and green onions.
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Hawaiian Pulled Pork with Coconut Pineapple Rice

Tender slow-cooked Hawaiian pulled pork simmered in a savory pineapple teriyaki sauce served over fluffy coconut jasmine rice with charred pineapple, toasted coconut, sesame seeds, and fresh lime. This tropical-inspired comfort bowl is rich, vibrant, sweet-savory, and packed with island-style flavor.
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 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings 6 servings
Calories 590kcal
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

🍍 Pulled Pork

  • 3½–4 lb pork shoulder Boston butt, cut into 2–3 large chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika

Sauce

  • 1 cup teriyaki sauce
  • ½ cup BBQ sauce
  • ¼ cup pineapple juice
  • 1 tbsp low-sodium soy sauce
  • 1½ tbsp rice vinegar
  • 1 tbsp brown sugar
  • 4 garlic cloves minced
  • 2 tsp fresh grated ginger
  • ½ tsp sesame oil

Optional Thickener

  • 1 tbsp cornstarch
  • 2 tbsp cold water

🍚 Coconut Rice

  • 2 cups jasmine rice rinsed thoroughly
  • 1 can 13.5 oz full-fat coconut milk
  • 1¼ cups water
  • 2 tsp brown sugar
  • ½ tsp salt

Toppings

  • 1 cup fresh pineapple chunks
  • ¼ cup toasted coconut flakes or coconut chips
  • 1 tbsp toasted sesame seeds
  • 2 green onions sliced
  • 1 lime cut into wedges
  • Optional cilantro
  • Optional chili crisp or sriracha

Instructions

Prep the Pork

  • Pat the pork dry thoroughly and cut it into 2–3 large chunks. Season all sides with kosher salt, black pepper, garlic powder, and smoked paprika.
  • Heat a skillet over medium-high heat with a small amount of oil. Sear the pork chunks for 2–3 minutes per side until deeply browned.

Make the Sauce

  • In a mixing bowl, whisk together the teriyaki sauce, BBQ sauce, pineapple juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil until fully combined.
  • Reserve ⅓ cup of the sauce in a separate bowl and refrigerate it for finishing later.

Slow Cooker Method

  • Place the pork into the slow cooker and pour the remaining sauce over the top.
  • Cook on LOW for 7–8 hours or HIGH for 5 hours until the pork shreds easily with forks.

Finish the Pork

  • Remove the pork from the slow cooker and shred it using forks or meat claws.
  • Let the sauce settle briefly and skim excess grease if desired. Transfer the sauce to a saucepan and simmer for 5–7 minutes until slightly reduced.
  • For a thicker glaze, whisk together the cornstarch and cold water, then stir the slurry into the simmering sauce until glossy.
  • Return the shredded pork to the sauce and stir in the reserved sauce along with fresh lime juice. Taste and add additional salt only if needed.

Instant Pot Method

  • Use sauté mode to sear the pork chunks first.
  • Add the sauce mixture to the Instant Pot, making sure you reserved ⅓ cup beforehand.
  • Pressure cook on HIGH for 55 minutes, then allow a natural release for 10–15 minutes.
  • Shred the pork and return it to the sauce. Reduce the sauce using sauté mode if desired, then stir in the reserved sauce and lime juice at the end.

Make the Coconut Rice

  • Combine the jasmine rice, coconut milk, water, brown sugar, and salt in a medium saucepan.
  • Bring the mixture to a gentle simmer, cover tightly, and cook on LOW for 15 minutes.
  • Remove the rice from the heat and let it rest for 10 minutes before fluffing gently with a fork.

Char the Pineapple

  • Heat a dry skillet or grill pan over medium-high heat. Add the pineapple chunks in a single layer and cook for 1–2 minutes per side until lightly caramelized and charred in spots.

Toast the Toppings

  • Toast the coconut flakes and sesame seeds separately in a dry skillet until lightly golden and fragrant. Watch carefully because both can burn quickly.

Assemble the Bowls

  • Spoon the coconut rice into serving bowls and top with the pulled pork.
  • Spoon extra sauce over the pork, then finish with charred pineapple, toasted coconut, sesame seeds, green onions, and cilantro if desired.
  • Serve with lime wedges and optional chili crisp or sriracha.

Notes

🍍 Why This Recipe Works

This Hawaiian Pulled Pork with Coconut Pineapple Rice combines sweet, savory, smoky, and tropical flavors into one comforting and flavorful bowl. The slow-cooked pork shoulder becomes juicy and tender while soaking up the rich pineapple teriyaki sauce, and the creamy coconut rice balances the bold flavors perfectly.

🔥 Searing the Pork Adds More Flavor

Cutting the pork shoulder into large chunks before cooking helps the seasoning penetrate deeper into the meat and allows the pork to cook more evenly.
Searing the pork before slow cooking is highly recommended because it creates caramelized flavor on the outside of the meat. This step gives the final dish a deeper savory flavor and prevents the pork from tasting flat after long cooking.

🍯 Reserving Sauce Keeps the Flavor Fresh

One of the best techniques in this recipe is reserving part of the sauce before cooking the pork.
Adding the reserved sauce at the end keeps the ginger, pineapple, and teriyaki flavors brighter and fresher instead of overly cooked down. This creates a more balanced tropical flavor and gives the pork a glossy restaurant-style finish.

🍚 Tips for Perfect Coconut Rice

For the best coconut rice texture, rinse the jasmine rice thoroughly before cooking. This removes excess starch and helps keep the rice fluffy instead of gummy.
Using full-fat coconut milk creates a richer and creamier rice with better flavor. Letting the rice rest after cooking also helps it finish steaming properly and improves the final texture.

🍍 Fresh Pineapple Makes a Big Difference

Fresh pineapple works best in this recipe because it caramelizes beautifully and adds juicy tropical flavor.
Charring the pineapple in a skillet or grill pan adds smoky sweetness and gives the bowls extra depth and texture. The caramelized edges help balance the rich pork and creamy coconut rice.

🥥 Toasted Toppings Add Texture

Toasted coconut flakes and sesame seeds add important crunch and nutty flavor to the final bowls.
Do not skip toasting them because it dramatically improves the flavor and texture of the recipe. The toasted toppings help balance the tender pork and soft rice while adding extra aroma and richness.

🍋 Lime Brightens the Entire Dish

Serving the bowls with fresh lime wedges is essential for balancing the richness of the pork and coconut rice.
A squeeze of lime juice right before eating brightens the flavors and keeps the dish from feeling too heavy or overly sweet.

🥡 Storage and Meal Prep Tips

This Hawaiian pulled pork bowl is excellent for meal prep because both the pork and rice reheat very well.
Store leftovers in separate airtight containers in the refrigerator for up to 4 days for the best texture and flavor. Reheat the pork with extra sauce to keep it juicy and tender.