Key West Pork and Pineapple Casserole
Bring a taste of the tropics to your table with this irresistible Key West Pork and Pineapple Casserole! This easy-to-make dish combines tender, seared pork loin, sweet and juicy pineapple chunks, and vibrant veggies like red bell pepper and onion, all layered over fluffy white or jasmine rice. A savory sauce made with soy, brown sugar, apple cider vinegar, and a hint of ginger ties the flavors together perfectly, while a generous topping of melted mozzarella or Monterey Jack cheese adds creamy decadence. With a balance of sweet, savory, and tangy notes, this casserole is baked to bubbly perfection and finished with fresh cilantro for a touch of brightness. Perfect for busy weeknights or as a show-stopping family dinner, this tropical-inspired recipe will transport your taste buds straight to the Florida Keys!
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Recipe Information
Ingredients
- 1 lb boneless pork loin
- 2 cups pineapple chunks (canned, drained, or fresh)
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cups cooked white or jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons apple cider vinegar
- 0.5 teaspoons ground ginger
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray.
Cut the boneless pork loin into bite-sized cubes, about 1-inch pieces. Season the pork with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork cubes and sear on all sides until browned, about 5 minutes. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for about 3-4 minutes until the vegetables are softened and fragrant.
In a small bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, and ground ginger. Pour this mixture into the skillet with the vegetables and stir to coat.
Add the pineapple chunks to the skillet and mix gently. Cook for an additional 2-3 minutes to combine the flavors.
Spread the cooked rice evenly in the bottom of the prepared casserole dish. Layer the seared pork cubes over the rice, followed by the pineapple and vegetable mixture.
Sprinkle the shredded mozzarella or Monterey Jack cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro if desired. Allow the casserole to rest for 5 minutes before serving. Serve hot and enjoy your Key West Pork and Pineapple Casserole!
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 72.4 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
