These Hawaiian Pork Fajitas are a tasty twist on a classic! Juicy pork is cooked with colorful peppers and served with a sweet pineapple slaw, all wrapped up in a warm tortilla.
And don’t forget about the coconut rice! It brings a creamy and tropical touch that makes every bite special. I can’t resist adding extra slaw for crunch. Yum! 🌴
Key Ingredients & Substitutions
Pork: Pork shoulder is great for its flavor, but you can use pork loin for a leaner option. If you’re looking for a lighter protein, chicken breast works well too! Marinate the chicken just as you would the pork for best results.
Pineapple: Fresh pineapple brings the best sweetness, but canned works in a pinch. If you need a substitute, try diced mangos or even apples for a different twist!
Vegetables: The bell peppers add color and a sweet crunch. Feel free to swap them for other favorites like zucchini or mushrooms. They’ll add a great texture and flavor.
Coconut Milk: For a lighter version, you can use light coconut milk or even substitute with chicken or vegetable broth if you prefer a savory rice.
How Can I Perfectly Cook the Pork and Vegetables?
Cooking the pork and vegetables correctly makes a big difference in flavor and texture. Here’s how to ensure success:
- Make sure your skillet is hot before adding the pork. This helps to sear it nicely.
- Don’t overcrowd the pan with pork; cook in batches if necessary to allow proper browning.
- Add the bell peppers and onion to the same pan after the pork, allowing them to soak up the flavors left behind. Cook them only until tender but still crisp.
This technique makes sure all the ingredients shine in this delicious dish!
Hawaiian Pork Fajitas with Pineapple Slaw and Coconut Rice
Ingredients You’ll Need:
For the Pork Fajitas:
- 1½ lbs (700 g) pork shoulder or pork loin, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice (fresh or canned)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- Flour or corn tortillas, for serving
For the Pineapple Slaw:
- 2 cups shredded cabbage (green or purple or a mix)
- 1 cup fresh pineapple, finely chopped
- 1 small carrot, shredded
- 2 green onions (scallions), chopped
- 1 small red chili or jalapeño, finely chopped (optional, for heat)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full fat preferred)
- 1 cup water
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
- 1 tablespoon shredded coconut, toasted (optional, for garnish)
- Fresh cilantro or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time and 30-40 minutes for cooking. Additionally, you might want to marinate the pork for at least 30 minutes, allowing the flavors to meld beautifully. So, altogether, expect to spend around 1-1.5 hours for a delicious feast!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and optional sugar. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Once done, take it off the heat, let it sit covered for 5 minutes, and fluff it with a fork. You can garnish it with toasted shredded coconut and chopped cilantro if desired.
2. Make the Pineapple Slaw:
In a large bowl, mix together the shredded cabbage, chopped pineapple, shredded carrot, green onions, and optional chopped chili. In a small bowl, whisk together the mayonnaise, lime juice, honey, and a pinch of salt and pepper. Pour the dressing over the slaw and toss well to combine. Cover and refrigerate while you prepare the rest!
3. Marinate the Pork:
In a bowl, combine the soy sauce, pineapple juice, honey or brown sugar, rice vinegar, garlic, ginger, smoked paprika, chili powder, salt, and pepper. Add the thinly sliced pork to this marinade, tossing to coat well. Let it sit for at least 30 minutes, or refrigerate for up to 2 hours for enhanced flavor.
4. Cook the Pork and Vegetables:
In a large skillet or cast-iron pan, heat the vegetable oil over medium-high heat. Add the marinated pork and cook for about 4-5 minutes until it is browned and cooked through. Remove the pork from the pan and set it aside. In the same skillet, toss in the sliced bell peppers and onion. Sauté them until they are tender but still slightly crisp, which should take about 5-6 minutes. Finally, add the cooked pork back into the pan and toss everything together, cooking for another 1-2 minutes just to combine the flavors.
5. Assemble the Fajitas:
To warm your tortillas, place them in a dry pan or microwave until they are pliable. Spoon a generous portion of the pork and vegetable mixture onto each tortilla. Top it off with a nice helping of pineapple slaw. This is where the magic happens!
6. Optional Garnishing:
For added freshness and creaminess, you can garnish your fajitas with extra lime wedges, chopped fresh cilantro, or sliced avocado. Enjoy every bite of your Hawaiian pork fiesta!
Enjoy your Hawaiian Pork Fajitas with Pineapple Slaw and Coconut Rice!
FAQ: Hawaiian Pork Fajitas with Pineapple Slaw and Coconut Rice
Can I Use Chicken Instead of Pork?
Absolutely! You can use boneless, skinless chicken breasts or thighs in place of the pork. Just be sure to marinate the chicken the same way for maximum flavor, cooking it until it reaches an internal temperature of 165°F (75°C).
How Can I Make This Recipe Spicier?
If you’d like some extra heat, you can add more chopped chili or jalapeño to the slaw or the pork marinade. Additionally, consider using a spicy hot sauce while serving or mixing in some cayenne pepper into the marinade.
What Are Some Good Substitutes for Coconut Milk?
For a lighter version, you can use light coconut milk, or if you’re aiming for a non-coconut option, chicken or vegetable broth works well to add flavor. Even unsweetened almond milk can give you a nice touch!
Can I Prepare Any Components in Advance?
Definitely! You can marinate the pork up to 2 hours in advance and prepare the pineapple slaw a few hours ahead of time as well. Just store everything in the refrigerator until you’re ready to cook. The coconut rice is best made fresh, but you can cook it in advance and reheat it gently before serving.