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Can someone please invite me on a long trip to Hawaii?

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

Like pretty, pretty pleaseeee?

I’ll do all the cooking and cleaning for a free room and a kitchen to use. Deal? Someone say YES.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

For the record,  I do realize that these are not technically fajitas since fajitas are filled with grilled meat, but for some reason in my mind a fajita is a soft shell taco that always, always is filled with rice too. Not rice on the side, but rice IN the fajita. It’s just something I have always done.

So I am making my own fajita rules and if you have a problem with that than you are so missing out. Don’t be so set in your ways, just get on board with it.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

These are actually the second time I have made these and both were within in the same week. The first time I used a pork tenderloin and it was so delicious, but I hated the photos, so it had to be made again. For the second time I had more mouths to feed. Like five extra at the table.

The house is once again a haven for teenagers. Friends galore. The small little kids do leave at night, but the big ones. They stay, they eat and they make noise. It’s fine cause I actually like these kids and they seem to eat whatever, so it’s working out ok. I guess. Or not.

Or really, I am just trying to be positive. Positive thoughts = happy, quietness? I wish.

But I gotta say, when you are feeding kids that are training for things that will eventually take them to the 2018 Olympics they kind of eat a ton of food. Yeah, it’s a lot.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

Oh, and I have to say that those little kids around here, they also love to eat. Particularly french toast with coconut whipped cream and fresh blueberries. Can you blame them though? I mean that’s good stuff. Especially the blueberries and coconut whipped cream. Asher and her two friends were pretty cute, pictures to follow.

Anyway, the pork. The second time around I made a pork shoulder roast. I mean, I thought the first dish was good, but the second? Out of this world. So freaking good. The perfect meal. Everyone ate it. YES.YES. YES. I love when that happens.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

The sauce soaks into the moist pork that cooks all day in either the oven or slow cooker and it is so good. Everyone, yes boys included, loved this. And if you are not into the fajita part just serve the pork over the coconut rice with the pineapple slaw. But don’t skip the pineapple slaw.

Gosh, the pineapple slaw I was eating it like a salad. With a spoon, right into my mouth. My favorite.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

Also, sorry about all the non-heavy, no-wintery foods lately. I am just not feeling it.

I want color! Bright, bright, delicious, fruity color. Bring on spring.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12 Servings
Calories Per Serving: 469 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Hula Pork

Pineapple Slaw

  • 3 tablespoons greek yogurt
  • 1 tablespoons rice vinegar
  • 2 tablespoon fresh pineapple juice
  • 1 tablespoon brown sugar
  • 1 teaspoon orange zest
  • Pinch of salt and pepper
  • 2 cups shredded cabbage
  • 1/3 cup green onions chopped
  • 3 tablespoons fresh cilantro chopped
  • 1 cup fresh pineapple diced
  • 1 jalapeno seeded + chopped

Coconut Rice

  • 1 cup uncooked jasmine or basmati rice
  • 1 cup light canned coconut milk
  • 3/4 cup coconut water
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened flaked coconut
  • 1 tablespoon coconut oil

Instructions

Oven Roasted Pork

  • Preheat the oven to 350 degrees F.
  • In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
  • Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the whole pot from the heat and slowly pour in half of the pineapple sauce + 2 cups water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Check the pork half way through cooking to ensure that there is liquid at least half way up the pork at all times.
  • Shred the pork and add the remaining pineapple sauce. I used all the sauce, but we like things very saucy over here, so only use what you wish. Take the shredded pork and toss well with the sauce, then place on the stove to warm throughout, about 5-10 minutes.

Crockpot Pork

  • Grease the bowl of your crockpot.
  • In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
  • Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the pork and place it in the crockpot. Pour in half of the pineapple juice mixture. Place a lid on the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork and toss well with the sauce, if desired add more sauce to the crockpot and toss well.

The Rest

  • About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Serve inside the fajitas or on the side. Note that rice can cook differently for everyone, this is just what works for me.
  • Well the rice is cooking make the slaw, in a medium size bowl whisk together the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, green onions, cilantro, pineapple and jalapeño. Toss well.
  • To assemble the fajitas, sprinkle a tortilla with cheese, add some rice, the pork and then the pineapple slaw. Sprinkle on the diced avocados.
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Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

Oh, and I feel I should mention it is still snowing here. STILLL.

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Comments

  1. 5 stars
    Can’t wait to try this – got the rice in a rice cooker hoping that works. Pork is in the IP – hoping that works 🤪 had to sub orange juice as I don’t have pineapple. Nothing like a late last minute start on dinner. Every one of your recipes have been amazing, from main courses, cocktails to desserts. Not one has been a miss. They have been a hit each time. My family now says – is this a half baked recipe again. It’s a win each time. Follow you on IG and TT – love all your content. Got my friends hooked now too. Ordering your new cookbook for myself for my birthday. 🎉🎉

    1. Hey Kelly,
      I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT

  2. Hello! I am really looking forward to getting this recipe in the crock pot while I work from home tomorrow. I noticed the peppers were not in the recipe but look like they would be so good in the fajita. Did you just roast them in the oven?

    1. Hi Sarah,
      I put mine directly over my stove top flame, but you can easily roast them in the oven as well. I hope you love this recipe, please let me know if you give it a try! xx

  3. Ive done the math with a 40 percent loss on the pork, and 12 servings comes out to about a 2.5 oz serving per person? But you have it listed as 4g. If im not mistaken 2.5 oz is about 70g which is still not a very large portion? I ask because i am trying to feed about 30 people and im starting with 24 pounds raw pork looking at a 12 to 14 pound yield! Wondering how far off i am?

    1. Hi Jennifer! I have to be honest, this is a little too much math for me. I will say that 12 to 14 pounds of raw pork, should feed around 18 people. So sorry I could not help. BUT i do hope you love the recipe!

  4. 5 stars
    I loved it! I only had pork tenderloin and I cooked it on the stove top on low and it turned out great. The rice and slaw were delish. Personally the sauce for the pork is too sweet (but I can fix that next time) I would completely omit the brown sugar. Thanks for another great recipe.

  5. 5 stars
    Just made this and it’s fantastic! I made the coleslaw from the recipe too but not the rice. Put shredded pork in a bowl and topped with the slaw and it was delicious! Will definitely make this again!

  6. Would like to go veggie on this.

    Thoughts on using roasted jackfruit instead of pork? Perhaps cut back on the sauce, less the water, and simmer the roasted jackfruit in it until it thickens slightly.

    Appreciate any feedback!

    1. Hey Paul,
      I’ve never used jackfruit, but I think it would work well here for you. I hope the recipe turns out amazing. Please let me know if you give it a try! xTieghan

  7. 1 star
    The rice….Saddest experience I’ve ever had with rice. For a mama trying something new for her family at dinnertime to fail is a big disappointment… Dinner is now an hour late….:((((

    1. Hey Lindsay,
      So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  8. Any thoughts on cooking the pork in an Instant Pot? I typically do a 3-4lb pork shoulder in about 60 mins in an IP…..would this sauce be ok, shouldn’t burn? If you haven’t tried it, I will stick with the crockpot or oven method! Thanks!

    1. Hey Lucy,
      I’ve never tried this in the instant pot, but I would high pressure for 40-50 minutes. I hope this helps you! Please let me know if you give the recipe a try! xTieghan

  9. 5 stars
    Hi, I made this today with what they call ‘stew pork’ here in France, and since I did not have pineapple juice, I used orange juice. Otherwise I followed the recipe and it was delicious!

  10. I cannot eat rice so I would like to sub cauliflower; how much of the liquids should I add since the cauliflower will not absorb what the recipe calls for.

    1. Hey Janine,
      So sorry, but I have never worked with cauliflower rice, so I honestly can’t say for sure what the measurements would be. I hope you love the recipe, please let me know how it turns out! xTieghan

    1. Hey Barbara,
      For this recipe I used dried ginger. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Question…I have a bone in skin on shoulder. Do I need to take the fat cap off? Should this be boneless?

    1. Hi Sahra,
      That is totally fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Super good!. The whole family loved it. Thew slaw really adds a nice crunch to it and the pineapple a light sweetness. I will definitely be making this again.

    1. Hi Whitney! I’ve never made rice in the instant pot, but I know many people love using the instant pot for rice. I hear it is very easy! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I would use short ribs. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan