Pineapple Soy Glazed Pork with Roasted Broccoli and Jasmine Rice

This tropical Asian fusion meal delivers restaurant-quality flavors with simple techniques that’ll transport you to paradise from your own kitchen! Succulent pork glazed with sweet-savory pineapple soy sauce pairs with fragrant scallion jasmine rice and caramelized roasted broccoli.

The star? Fresh ginger-mint limeade with muddled mint and homemade ginger syrup. It’s a complete dinner that feels special but comes together easily.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Halve, peel and thinly slice onion. Thinly slice ginger crosswise. Reserve two sprigs of mint (4 sprigs for 4) for garnish and pick remaining leaves off stems. Quarter limes.
2. Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and a pinch of salt; cook, stirring constantly, until fragrant, 15-30 seconds. Stir in rice until coated in oil, 30-60 seconds. Add 1¼ cups water (2¼ cups for 4) and bring to a boil over high heat. Cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Turn off heat; transfer pork to one side of a foil-lined baking sheet (for 4 servings, spread out across entire baking sheet). Wipe out pan.
4. Add broccoli to opposite side of baking sheet from pork; toss with a large drizzle of oil, salt and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast pork on middle rack and broccoli on top rack.) Roast on middle rack until broccoli is slightly softened and pork is cooked through, 10-12 minutes. Remove sheet from oven; carefully transfer pork to a cutting board to rest. (Leave broccoli on the sheet! it will finish cooking in the next step.)
5. Heat a drizzle of oil in a large pan over medium-high heat. Add onion, salt and pepper; cook, stirring occasionally, until starting to soften, 3-5 minutes. Add pineapple with juice, chili sauce, half the soy sauce, ¼ cup water and 1 TBSP butter (all the soy sauce, ⅓ cup water and 2 TBSP butter for 4 servings). Cook, stirring occasionally, until onion is softened and sauce has thickened, 2-4 minutes. Stir in broccoli until cooked through, 1-2 minutes.
6. Place ginger, ¼ cup sugar, ¼ cup water and a pinch of salt in a microwave-safe mug. (For 4 servings, divide ginger between two mugs; use ¼ cup sugar and ¼ cup water in each mug.) Microwave 60 seconds; stir until sugar has dissolved. Divide mint leaves between glasses; muddle with a wooden spoon. Add 1 cup water to each glass; stir in as much ginger syrup (straining first) and lime juice as you like. Add ice.
7. Fluff rice with a fork; stir in garlic-ginger scallion paste. Season to taste with salt and pepper. Slice pork crosswise. Divide rice between plates; top with pineapple-soy veggies and pork. Sprinkle with scallion greens. Garnish limeade with reserved mint sprigs and any remaining lime wedges. Serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless chops work well. Adjust cooking time as needed.

Can I make the limeade ahead of time?

Yes, prepare the ginger syrup and muddle mint in glasses, then refrigerate. Add water and ice just before serving.

What can I substitute for sweet Thai chili sauce?

You can use a mix of sriracha and honey or brown sugar to mimic the sweet-spicy flavor.