These Hawaiian pork fajitas are a fun twist on a classic! The juicy pork pairs perfectly with a bright and crunchy pineapple slaw, bringing a taste of the islands to your table.
And let’s not forget about the coconut rice—it’s creamy and so easy to make. I love serving these fajitas with extra lime for that zesty kick. Who knew dinner could be this tropical? 🍍🌯
Key Ingredients & Substitutions
Pork: I recommend pork shoulder for its tenderness and flavor, but pork loin works well too. If you’re looking for a leaner option, you can substitute chicken or turkey.
Pineapple: Fresh pineapple brightens up the slaw, but you can use canned pineapple in juice for convenience. Just make sure to drain it well before chopping!
Rice: I love using jasmine rice for its aroma, but you might also try basmati or even brown rice for a nuttier flavor. Adjust cooking times if you choose brown rice, as it takes longer to cook.
Peppers: Red and yellow bell peppers add color and sweetness. Feel free to swap them with green bell peppers or even add some jalapeño for a spicy kick!
How Do You Get the Perfectly Flavored Marinade?
Marinading the pork is crucial for flavor. Combine soy sauce, pineapple juice, brown sugar, garlic, and ginger in a bowl. This mix adds sweetness and depth.
- Time is on your side! Aim for at least 30 minutes to 1 hour of marinating for the best flavor.
- Ensure the pork is fully coated. Use your hands to mix and massage the marinade into the meat.
- For a little extra zing, add a splash of citrus juice or some hot sauce to the marinade.
What’s the Best Way to Cook the Coconut Rice?
Cooking coconut rice might seem tricky, but it’s straightforward! Rinse the rice under cold water until clear to remove excess starch.
- Combine rice, coconut milk, water, and salt in a saucepan. This mix gives it a rich taste!
- Bring to a boil, then cover and reduce the heat. Simmer gently—don’t rush it!
- Let it sit covered after cooking. This steam helps achieve the perfect fluffy texture.
Enjoy cooking these Hawaiian pork fajitas with your fresh twist for a delightful family meal!
Hawaiian Pork Fajitas with Pineapple Slaw & Coconut Rice
Ingredients You’ll Need:
For the Pork Fajitas:
- 1.5 lbs (700g) pork shoulder or pork loin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp pineapple juice (fresh or canned)
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 8 small flour or corn tortillas
For the Pineapple Slaw:
- 1 cup fresh pineapple, finely chopped
- 2 cups shredded green cabbage
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 tbsp honey or agave syrup
- Salt and pepper, to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 1 cup water
- 1/2 tsp salt
- 1 tbsp shredded toasted coconut (optional, for garnish)
To Serve:
- Lime wedges
- Extra fresh cilantro
How Much Time Will You Need?
This recipe will take approximately 1 hour for preparation and cooking. Aim for about 30 minutes for marinating the pork. You’ll enjoy a flavorful dinner in no time!
Step-by-Step Instructions:
1. Marinate the Pork:
In a bowl, mix the soy sauce, pineapple juice, brown sugar, minced garlic, and ground ginger. Add the sliced pork and make sure it’s well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to an hour for better flavor.
2. Prepare the Coconut Rice:
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring this mixture to a boil over medium-high heat. After it starts boiling, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Once cooked, remove from the heat and let it sit covered for 5 minutes, then fluff with a fork.
3. Make the Pineapple Slaw:
In a mixing bowl, combine the finely chopped pineapple, shredded cabbage, red onion, and cilantro. In a separate small bowl, whisk together the lime juice, honey, and a pinch of salt and pepper. Pour this dressing over the slaw mixture and toss everything together. Chill the slaw until you are ready to serve.
4. Cook the Pork and Vegetables:
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Remove the marinated pork from the refrigerator and discard any excess marinade. Sear the pork slices in the hot pan until browned and cooked through, about 3-4 minutes per side. Remove the pork from the skillet and set it aside.
5. Sauté the Vegetables:
In the same skillet, add a bit more oil if necessary, then toss in the sliced bell peppers and onions. Sauté the vegetables until they are just tender but still slightly crisp, around 4-5 minutes. Add back the reserved marinade to the pan along with smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes to let the flavors combine.
6. Combine Everything:
Return the cooked pork to the skillet and toss it with the sautéed vegetables, mixing well. Heat for another minute or two until everything is warmed through.
7. Warm the Tortillas:
While the pork and veggies are finishing up, warm the tortillas. You can do this in a dry skillet over medium heat or quickly microwave them until warm and pliable.
8. Serve:
To serve, spoon the pork and vegetable mixture onto the warm tortillas and top with the refreshing pineapple slaw. Pair it with coconut rice on the side and garnish with fresh cilantro and lime wedges for a zingy finish.
Enjoy this vibrant, tropical meal that beautifully blends savory pork with sweet, tangy slaw and creamy coconut rice!
FAQ for Hawaiian Pork Fajitas with Pineapple Slaw & Coconut Rice
Can I Use a Different Meat in This Recipe?
Absolutely! While pork is traditional, you can substitute chicken or shrimp for a lighter option. Just adjust cooking times accordingly, as chicken will take around 6-7 minutes and shrimp only 2-3 minutes to cook through.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply replace the soy sauce with tamari or a gluten-free soy sauce alternative. Ensure that the tortillas you choose are also gluten-free; many brands offer gluten-free options today.
Can I Prepare the Slaw Ahead of Time?
Yes! You can prepare the pineapple slaw a few hours in advance or even the day before. Just store it in an airtight container in the refrigerator until you’re ready to serve. This allows the flavors to meld even more!
What is the Best Way to Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the pork and vegetables in a skillet over medium heat for best results, and enjoy the slaw cold for a refreshing crunch!
