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Hawaiian Glazed Pork

Hawaiian Glazed Pork with Coconut Rice and Pineapple Slaw

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Recipe Details


Seared and sliced pork chops are tossed in a garlicky soy sauce glaze sweetened with pineapple juice. They're served with a pineapple, cilantro, scallion, and cabbage slaw over creamy coconut rice. Salty-sweet, easy, and ready in 30 minutes—this recipe checks all the boxes.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 780
  • Protein 40g
  • Total Carb 79g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • coconut milk
    1 can
    coconut milk
  • jasmine rice
    1/2 cup
    jasmine rice
  • pineapple
    1 container
  • cilantro
    1/8 ounce
  • scallion
  • garlic
    1 clove
  • boneless pork chops
    boneless pork chops
  • dark brown sugar
    1 tablespoon
    dark brown sugar
  • cornstarch
    2 teaspoons
  • dark soy sauce
    1/4 cup
    dark soy sauce
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • rice wine vinegar
    2 teaspoons
    rice wine vinegar
  • shredded red cabbage
    1/2 cup
    shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan


Cooking Steps

  1. Cook coconut rice

    Cook coconut rice

    Open coconut milk and pour into a small pot. Add rice, ⅓ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 14-16 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Remove diced pineapple from container and roughly chop; reserve pineapple juice in a small bowl for Step 4. Roughly chop cilantro leaves and stems. Trim and discard scallion root and thinly slice. Mince garlic.

  3. Sear pork

    Sear pork

    Pat pork chops dry with paper towel (no need to season here—the glaze will bring plenty of salty flavor). Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork chops and sear until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest. Reserve juices in pan, off heat, for Step 5.

  4. Make glaze and pineapple slaw

    Make glaze and pineapple slaw

    While pork sears, to bowl with pineapple juice, add brown sugar, cornstarch, soy sauce, and 2 tablespoons water. Stir to fully combine, then set aside for the next step. In a medium bowl, combine slaw mix, rice wine vinegar, diced pineapple, cilantro leaves and stems, scallion, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Toss to coat, then set aside.

  5. Simmer glaze

    Simmer glaze

    Return pan from pork to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add garlic and cook, stirring frequently, until fragrant, 1 minute. Add glaze. Bring to a boil over high heat, then reduce heat to medium and simmer, scraping up any brown bits from bottom of pan, until reduced by ⅓, about 1 minute. Remove pan from heat.

  6. Finish and plate pork

    Finish and plate pork

    Cut pork chops into ¼-inch slices. Return sliced pork to pan with glaze and turn to coat. Divide coconut rice between serving plates, then top with pineapple slaw. Divide Hawaiian glazed pork between serving bowls. Voilà!

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