Pork Adobo with Pineapple is a delicious twist on the classic Filipino adobo! With tender pork cubes, juicy pineapple chunks and a sweet and salty sauce, it’s perfect with steamed rice!
How was everyone’s weekend? To everyone in the western hemisphere, belated Happy Thanksgiving! I hope your day was filled with many things to be thankful for.
As for me, I ate my weight in roasted turkey, glazed yams, cornbread stuffing, and pumpkin pie that come Black Friday, I was first in line at the department store buying new pants. <–Truth.
Fortunately for my food-loving self (unfortunately for my ever-expanding girth), the avalanche of good food is not about to let up anytime soon. Two more major holidays to go, folks!
I am already knee deep in recipe development for the delicious meal ideas I will be sharing with you as we head to the year’s grandest season. In fact, I will be cooking more than usual these coming weeks as I will be leaving the second part of December for a Philippine vacay! Like I said in my Sriracha shrimp scampi post last week, this will be the first Christmas and New Year I will be spending in the Philippines in 26 years so I am really pumped up about this trip.
I can’t wait to share with you all the scrumptious delicacies I’ll get to try but before I get ahead of myself, let me add this pork adobo with pineapple to my list of holiday season favorites.
When we think of food for parties and special gatherings, we gear 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.
Case in point is this pork adobo recipe with pineapple. A simple addition of pineapple juice and chunks, our classic family dinner of adobo is now revamped and worthy of guests. With succulent pork pieces and juicy pineapples swimming in a gloriously sweet and salty sauce, it’s sure to be a hit at your Noche Buena table!
Tips on How to Make Pork Adobo with Pineapple:
- 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.
- To amp up flavor, sear the pork on medium-high heat until lightly browned.
- To cook off the strong acid taste, allow the vinegar to boil uncovered and without stirring for a few minutes before adding the soy sauce.
Pork Adobo with Pineapple
Ingredients
- 1 tablespoon canola oil
- 3 pounds pork butt, cut into 1 1/2-inch cubes
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- salt and pepper to taste
- 1 cup pineapple juice
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 cup pineapple chunks
Instructions
- In a wide pan over medium-high heat, heat oil. Add pork and cook until lightly browned. Season with salt and pepper to taste.
- Add onions and garlic and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add pineapple juice and vinegar. Allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add soy sauce and water and bring to a boil. Lower heat, cover, and continue to cook for about 40 to 50 minutes or until pork is fork-tender and sauce is reduced.
- Add pineapple chunks and cook for another 1 to 2 minutes or until heated through. Season with salt and pepper to taste, if needed. Serve hot.
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Cooking is my hobby . I would like to try this , let’s see if this will be included in my recipe collection. I might add Chile peppers to look for attractions.
How was the dish? Hope it turned out well.
This was a huge hit at a potluck! I left some for my husband before I left and he said I must make again!
Minor things I changed was the liquid – 1/4 cup each vinegar and soy sauce, no added water, and I used a can of pineapple slices in pineapple juice. The juice made about 1 cup. This was served with rice. So tender and can easily be made in a pressure cooker (Instant pot). Great recipe!
Thanks Melissa! Glad it was a hit for the potluck.
What type of vinegar did you use? White vinegar or apple cider vinegar?
I usually use Filipino brand vinegar but distilled white vinegar is ok as well.
This dish is seriously so amazing…we discovered your recipe last year and have been making it constantly ever since. We’ve made it for guests and they’ve all asked for the recipe. Just wanted to let you know how obsessed we are, thank you!!
Hi Caroline! That is music to my ears. Thank you so much.
I think using beef for this recipe would also be good .
Never thought of using beef but sounds delicious. Will try it next time. Thanks, Esther. 🙂
the links for the recipes and cookbook do not work
they are all add based and blocked by my security software or non existent.
Hello Gary,
Are you having problems downloading my free ecookbook? It’s sent through my email management provider and does not contain ads so you should be able to download it without a problem. Let me know if I can help!
Pork Adobo: Could you clarify the exact cut of meat. Pork butt that I but is usually smoked. Just want to make sure I am choosing the correct pork cut.
Pork butt is the pork shoulder or “Boston butt”. 🙂