Prize Winning Polynesian Pork Over Rice Recipes

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POLYNESIAN PORK AND RICE

I first made this yummy little dish about 30 years ago. I continue to make as is although sometimes I throw in a couple of chopped garlic cloves.

Provided by GaylaV

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14



Polynesian Pork and Rice image

Steps:

  • Cut the pork in 1-inch cubes.
  • Mix the flour, salt and pepper.
  • Coat the pork with the flour mixture using all the flour.
  • Brown in oil in a large pan.
  • Slice the celery and onion.
  • Slice the peppers into thin strips.
  • Add the vegetables to the pan along with the remaining ingredients. (**Do not add rice).
  • Simmer covered for 30 minutes.
  • Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 800, Fat 34.3, SaturatedFat 10.4, Cholesterol 112.3, Sodium 1263.8, Carbohydrate 82.3, Fiber 3.6, Sugar 17.1, Protein 38.8

1 1/2-2 lbs pork butt (or shoulder, or pork steak)
1/4 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons extra virgin olive oil (or canola oil)
1 cup celery
1 medium green pepper
1 small onion
1 (15 ounce) can pineapple tidbits (or chunks, drained)
1/3 cup ketchup
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
3/4-1 cup juice (from the canned fruit or fruit juice)
4 cups cooked rice

PRIZE-WINNING POLYNESIAN PORK OVER RICE

I recently inherited my Great Aunt's recipe collection. This is a recipe from her recipe box that she clipped out of the Chicago Tribune. It had won the "$5 Favorite Recipe prize." From the splatters on the clipping, I imagine my Aunt enjoyed this one. These days,I might try browning the meat in a little olive oil instead of the bacon drippings. Despite the name, I doubt this is a traditional Polynesian dish, but rather is one inspired by Polynesian cuisine.

Provided by HeatherFeather

Categories     Pineapple

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Prize-winning Polynesian Pork over Rice image

Steps:

  • In a large skillet, brown pork on all sides in bacon drippings.
  • Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
  • Cover and let simmer for 15 minutes.
  • Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
  • Stir in pineapple with canning juices and bring to a boil.
  • Remove from heat and taste for seasonings, adjusting as needed.
  • Serve ladled over mounds of hot cooked rice.

3 lbs lean boneless pork tenderloin, cut into 1 inch cubes
2 tablespoons bacon drippings or 2 tablespoons shortening
3 tablespoons soy sauce (I would use reduced sodium soy sauce)
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt, to taste
1/3 cup red wine vinegar
1/3 cup brown sugar
3 (8 ounce) cans tomato sauce
1 (13 1/2 ounce) can pineapple tidbits, undrained
4 -6 cups hot cooked rice

POLYNESIAN PORK CHOPS

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Polynesian Pork Chops image

Steps:

  • Season the pork with the garlic powder.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  • Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
  • Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
  • Cost per recipe: $8.41

4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
1 can (8 ounces) pineapple chunks, undrained
3 tablespoon soy sauce
1 tablespoon honey
2 cups hot cooked regular long-grain white rice
Sliced green onion

POLYNESIAN PORK WITH PINEAPPLE RICE RECIPE

Provided by kayjayjohnson

Number Of Ingredients 9



Polynesian Pork With Pineapple Rice Recipe image

Steps:

  • Preheat oven to 375 degrees. Cut pork chops into bite-size pieces; toss with 2 teaspoons teriyaki mix. In a large skillet, heat oil over medium-high heat. Add pork to hot oil; cook 3 to 4 minutes or until browned on all sides. Add stir-fry vegetables; toss to combine. Set aside. In a 2 1/2-quart casserole dish, combine uncooked rice, crushed pineapple with juices, broth, pineapple juice and remaining 2 teaspoons teriyaki mix; stir until well mixed. Spoon pork, vegetables and any cooking juices over rice mixture. Cover. Bake 40 to 45 minutes or until rice is tender and liquid is almost absorbed. Garnish with cashews, if desired

1 1 / 2 pounds thick-cut boneless pork chops, trimmed
4 teaspoons teriyaki marinade mix
2 tablespoons canola oil
1 (14- to 16-ounce) bag frozen stir-fry vegetables
2 cups instant rice
1 (8-ounce) can crushed pineapple
1 1 / 4 cups reduced-sodium chicken broth
3 / 4 cup pineapple juice
2 tablespoons coarse-chopped cashews, optional

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