The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pineapple Pork Steaks with Coconut Lime Rice
Give fresh, free-range British pork the tropical treatment. Marinate with sweet pineapple and punchy chilli paste then pan fry until tender. Pair with fluffy brown rice flecked with coconut and zingy lime juice. Pak choi and sugar snap peas for greens.
High protein
6 plants
Serving size
Ingredients
- 1 chilli
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 4 tbsp desiccated coconut
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 pak choi
- 200g sugar snap peas
- 5 spring onion
- 50g honey
- 200g brown rice (100% Brown Rice)
- 4 free-range pork loins
- 140g tinned pineapple (pineapple, pineapple juice)
Nutritional Information
Calories: 663
Protein: 42g
Carbs: 63g
Fat: 27g
Pineapple Pork Steaks with Coconut Lime Rice
Give fresh, free-range British pork the tropical treatment. Marinate with sweet pineapple and punchy chilli paste then pan fry until tender. Pair with fluffy brown rice flecked with coconut and zingy lime juice. Pak choi and sugar snap peas for greens.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a measuring jug, a grater & a sieve
Cook the rice & marinate the pork
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, drain the pineapple (reserving the juice). Deseed and finely dice the chilli
- In the large bowl, mix together the honey, chilli (or to taste), half the rice vinegar, reserved pineapple juice and 1 tsp oil in. Season with a pinch of salt. Add the pork and mix to evenly coat
Prep time
- Slice 3 spring onions into 3cm pieces, then thinly slice the remaining. Halve the sugar snap peas widthways. Trim the pak choi and cut into bite-sized pieces. Zest and quarter the lime. Roughly chop the coriander
Cook the pork
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pineapple chunks and pork and cook for 4 mins per side, until golden
- Add any remaining marinade from the bowl and 100ml water, then simmer for 11 mins, until the pork is cooked through and the sauce has thickened slightly
Finish the rice
- Reheat the rice pan with 1 tsp oil on medium-high heat. Once hot, add the ginger & garlic paste and cook for 1 min
- Add the spring onion pieces, sugar snap peas and pak choi and cook for 2-3 mins
- Add the cooked rice, desiccated coconut and lime zest and cook for 1 min. Add the coriander and season with salt
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the pork and pineapple into bowls, with the rice alongside. Garnish with the sliced spring onion and lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.