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Hawaiian-Style Pork Belly with Pineapple Rice
Hawaiian-Style Pork Belly with Pineapple Rice

Hawaiian-Style Pork Belly with Pineapple Rice

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Cook Minutes 5 Hr 30 Min
Prep : 15 Min Cook: 5 Hr 15 Min
Transform your kitchen into an island barbecue with this recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Our Hawaiian-Style Pork Belly with Pineapple Rice recipe is flavoured with fresh pineapple, chopped gingerroot, Sriracha sauce and more.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups 25%-less-sodium chicken broth, divided
3 cups cut-up fresh pineapple (1/2-inch pieces), divided
3 cloves garlic
2 Tbsp. chopped gingerroot
1 cup Heinz Tomato Ketchup
1/4 cup Lea & Perrins Worcestershire Sauce
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. corn starch
1 pork belly (3 lb./1.4 kg)
2 cups instant brown rice, uncooked
1 cup chopped red peppers
2 green onions, sliced
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Step 1
Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and corn starch; mix well.
Step 2
Place meat in shallow dish. Pour 1-1/2 cups prepared pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.
Step 3
Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 350°F.
Step 4
Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (150°F).
Step 5
Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto centre of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.
Step 6
Remove meat from barbecue; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of barbecue; grill 12 to 15 min. or until rice is tender.
Step 7
Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.
Step 8
Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.
Kraft Kitchen Tips!
Resting Meat: Why and How Long?
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavorful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lb. (900 g) should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Food Facts
Pork bellies are sold either whole or cut into strips. For this recipe we recommend using a pork belly that is not pre-sliced. Look for pork bellies in warehouse stores, ethnic grocery stores or larger supermarkets. If your local retail meat department does not carry pork bellies, ask the meat manager if he can special order one for you.
This flavourful meat can be marinated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 7 g
35 %
Cholesterol 75 mg
Sodium 410 mg
17 %
Carbohydrate 25 g
Fibre 1 g
Sugars 8 g
Protein 22 g
Vitamin A
10 %
Vitamin C
40 %
4 %
6 %
12 servings, 1/12 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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