Level up your Pork Adobo with pineapple! This delicious twist on the Filipino classic dish is easy to make and sure to be a crowd favorite. The sweet and salty medley of flavors is the perfect match for piping-hot steamed rice!
When we think of food for parties and special gatherings, we lean towards more elaborate dishes such as morcon, lengua, lechon, or kare-kare. I am, however, a big proponent of simple home cooking holiday or not.
I believe with few adjustments, we can easily turn everyday meals such as adobo or binagoongan (a delicious twist coming up next!) into party fare fancy enough for company.
A case in point is this pork adobo recipe with pineapple. A simple addition of pineapple juice and chunks takes it from a simple dinner dish to a meal worthy of guests.
With succulent pork pieces and juicy pineapples swimming in a gloriously sweet and salty sauce, it’s sure to impress family and friends!
- I like to use pork butt for a good mix of meat and fat but feel free to swap with pork loin if you prefer a leaner cut, or pork belly if you want a generous layer of fat.
- Cut the meat in uniform size to ensure even cooking.
- Sear the pork on medium-high heat until lightly browned. This extra step of caramelizing the meat brings tons of flavor.
- Allow the vinegar to boil uncovered without stirring for a few minutes before adding the soy sauce to cook off the strong acid taste.
- The dish can be prepped ahead and makes a great addition to meal planning. Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a saucepan over medium heat to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely heated through.