Hawaiian Kalua Pork and Pineapple Fried Rice with Coconut
This is my take on a Hawaiian classic: tender, smoky kalua-style pork served with sweet pineapple fried rice laced with coconut and crunchy macadamia nuts. It’s the kind of meal that feels like a mini luau—comforting, bright, and endlessly sharable. You’ll love the contrast of savory shredded pork against caramelized pineapple and coconut-kissed rice.
I keep the method friendly for home cooks: an oven roast that mimics the traditional imu (underground oven) flavor with liquid smoke and a slow cook, then a quick, fragrant fry of day-old rice with eggs, soy, and toasted macadamia. It’s celebratory but completely doable on a weeknight.
Nutrition (per serving)
Directions
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1
Preheat oven to 300°F. Rub the pork shoulder all over with kosher salt and black pepper, then rub in liquid smoke. If using banana leaves, wrap the pork in banana leaves, then tightly wrap in foil; if not, simply wrap the pork tightly in foil.
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2
Place the wrapped pork on a rimmed baking sheet and roast until very tender, about 3 hours. (Check after 2.5 hours — the pork should shred easily with a fork.) Let rest 15 minutes, then unwrap and shred with two forks. Reserve pan juices.
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3
While the pork roasts, prepare the rice components: heat 1 tbsp coconut oil in a skillet over medium-high. Add diced pineapple and brown sugar; cook until caramelized, 4–5 minutes. Transfer pineapple to a bowl.
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4
In the same skillet, add remaining 1 tbsp coconut oil. Sauté minced garlic briefly until fragrant, then push to one side and scramble the eggs until just set. Add cold rice, breaking up any clumps, and stir to combine.
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5
Add soy sauce, sesame oil, caramelized pineapple, chopped macadamia nuts, and green onions to the rice. Stir-fry until heated through and slightly crisp at the edges, about 3–4 minutes. Taste and adjust seasoning.
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6
Toss shredded kalua pork with a spoonful of reserved pan juices or a dash more liquid smoke if you want extra smokiness. Serve pork alongside a generous scoop of pineapple fried rice, sprinkle toasted shredded coconut on top, and finish with lime wedges.
Ingredients
- Boneless pork shoulder:2 lb
- Kosher salt:2 tbsp
- Liquid smoke (hickory):2 tsp
- Water:1/4 cup
- Banana leaves (optional):2 pieces
- Cooked jasmine rice (preferably day-old):3 cups
- Fresh pineapple, diced:1 cup
- Coconut oil:2 tbsp
- Eggs:2 pieces
- Soy sauce:2 tbsp
- Brown sugar:1 tbsp
- Garlic, minced:2 cloves
- Green onions, sliced:3 pieces
- Macadamia nuts, chopped:1/3 cup
- Toasted shredded coconut:1/4 cup
- Sesame oil:1 tsp
- Fresh lime wedges:2 pieces
- Black pepper:1/2 tsp
Tips & Notes
- Day-old rice works best for fried rice because it’s drier and fries up with better texture.
- If you don’t have liquid smoke, add a small splash of soy sauce and a pinch of smoked paprika for a milder smoky note.
- Toast macadamia nuts and shredded coconut in a dry skillet first for extra crunch and depth.
- Make the pork ahead and refrigerate; reheating gently in a low oven keeps it tender and makes entertaining easier.
