Grilled Hawaiian Pork Bowls with Coconut Sticky Rice
Summer is the time for two things: eating outside and being with friends and family. And rosé. Ok three things. But if you're anything like me, you want that time to be relaxing. Meaning, you want to enjoy good, healthy food, but not really have to do anything (can I get an amen?). These grilled Hawaiian Pork Bowls with Coconut Sticky Rice are our answer to delicious, stress-free entertaining.
Make the coconut sticky rice and simple honey-soy sauce ahead of time (though they don't take long to come together). And when your guests arrive, just grill up some veggies and pork (wine in hand) and voilà! An impressive, casual, and vibrant dinner that comes together in minutes.
Vegan? Swap out the pork for grilled tofu, tempeh, or veggie burgers…. or leave it out altogether.
Don’t eat pork? Your favorite protein will work. Chicken, fish, shrimp… you do you.
Let us know in the comments if you try it!
Grilled Hawaiian Pork Bowls
with Coconut Sticky Rice
COCONUT STICKY RICE
1 cup white sushi rice (see notes)
1 1/2 cups coconut milk (you can use light, but it will be a little less flavorful)
2-4 tablespoons brown sugar, depending on sweetness preference
salt to taste
VEGETABLES AND PORK
2 bell peppers, thinly sliced
1 red onion, thinly sliced
2 zucchini, thinly sliced
1 pineapple, peeled, cored, and thinly sliced
1 lb pork tenderloin
oil for brushing
1 small bunch cilantro, for serving
2 limes, for serving
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
pinch of red pepper
2 teaspoons fresh ginger root, grated
Cook the rice. Cook the rice according to package instructions, replacing the water with coconut milk. Add the sugar with the coconut milk. Season with salt once with rice is done cooking.
Make the honey-soy sauce. Mix all ingredients in a bowl and set aside.
Grill the veggies and the pork. Prepare the grill. Brush the sliced veggies and pork tenderloin with olive oil. Brush the grill with vegetable oil. Place the tenderloin in the center of grate, cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Remove the tenderloin from the grill and let rest for 10 minutes. Put on a cutting board and slice. Grill the veggies and pineapple, flipping occasionally, until softened and charred.
Assemble the bowls. Layer bowls with coconut sticky rice, grilled vegetables and pineapple, and top with honey-soy sauce.
White sushi rice will be the stickiest, but other types of rice will work too. Our second favorite option is this short grain brown rice.