Honduran Pork in Roasted Pineapple and Sweet Pepper Sauce with Red Bean Rice

Name: Honduran Pork in Roasted Pineapple and Sweet Pepper Sauce with Red Bean Rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin, medium cubes; 10.5 oz fresh pineapple rings; 1 cup uncooked white rice; 1 cup cooked red beans; 1 1/2 cups white onion, chopped; 1 cup red sweet pepper, chopped; 1 3/4 cups ripe tomato, chopped; 1 tbsp garlic, minced; 1/2 cup orange juice; 3 tbsp vegetable oil; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp ground annatto; 1/2 tsp dried oregano; 1/2 tsp black pepper; 1 3/4 tsp salt; 2 cups water; 1 tbsp butter

An original recipe inspired by Honduran flavors: browned pork pieces simmered in a roasted pineapple, tomato, and sweet pepper sauce with gentle spices, served over red bean rice and finished with fresh cilantro. It is comforting, home-style, and balanced with sweetness, acidity, and classic Honduran character.

25 minPrep

55 minCook

80 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g pork loin, medium cubes (without exceso of grasa)
300 g fresh pineapple rings (for roasting and licuar)
200 g uncooked white rice (of grano largo)
240 g cooked red beans (1/2 cup del caldo si está disponible)
180 g white onion, chopped (divided)
150 g red sweet pepper, chopped (divided)
250 g ripe tomato, chopped (divided)
15 g garlic, minced (divided)
120 ml orange juice (natural)
45 ml vegetable oil (divided)
16 g fresh cilantro, chopped (divided)
2 g ground cumin
2 g ground annatto
1 g dried oregano
1 g black pepper
10 g salt (or to taste, divided)
480 ml water (divided as needed necesidad)
14 g butter (for the arroz)

Nutrition facts

per serving

545 kcal

Calories

33 g

Protein

46 g

Carbs

24 g

Fat

5 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pineapple on a tray with 1/3 of the onion, 1/2 of the red sweet pepper, and 1/2 of the tomato. Drizzle with 15 ml (1 tbsp) oil and roast for 18 minutes, until the pineapple is browned on the edges and the vegetables are soft.
2
2. While the pineapple roasts, season the pork with cumin, annatto, oregano, black pepper, and 5 g (about 1 tsp) salt. Mix well to coat all the cubes.
3
3. Heat 15 ml (1 tbsp) oil in a pot or deep skillet over medium-high heat. Brown the pork for 6 to 8 minutes, stirring and working in batches if needed so it develops color. Remove and set aside.
4
4. In the same pot, add the remaining onion, remaining sweet pepper, remaining tomato, and half of the garlic. Cook for 5 minutes over medium heat, until the onion looks translucent.
5
5. Transfer the roasted pineapple, roasted vegetables, orange juice, 120 ml (1/2 cup) water, and 1 tablespoon of the cilantro to a blender. Blend until you have a thick, smooth sauce.
6
6. Pour the blended sauce into the pot with the sautéed vegetables. Return the browned pork, add 120 ml (1/2 cup) bean broth or water, cover, and cook over medium-low heat for 25 minutes, stirring once or twice, until the pork is tender and the sauce has slightly reduced.
7
7. For the rice, in a separate saucepan heat 15 ml (1 tbsp) oil and the butter over medium heat. Add the rest of the garlic and cook for 30 seconds. Stir in the rice and cook for 1 minute to lightly toast it.
8
8. Add the cooked red beans, 360 ml (1 1/2 cups) water, 5 g (about 3/4 tsp) salt, and half of the remaining cilantro. Once it boils, lower the heat, cover, and cook for 18 minutes, until the rice is tender and the liquid is absorbed.
9
9. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Fluff with a fork to separate the grains and distribute the beans.
10
10. Taste the pork sauce and adjust the salt if needed. If the sauce is too thick, add a little more water; if it is too thin, simmer uncovered for 3 to 5 more minutes.
11
11. Serve a bed of red bean rice, top with the pork and plenty of roasted pineapple sauce, and finish with the remaining fresh cilantro.

Chef tips

For deeper flavor, let the seasoned pork rest for 15 minutes before browning. Roasting the pineapple well helps concentrate its sweetness so the sauce stays balanced rather than overly sweet.

Substitutions

You can use pork leg instead of pork loin. If you do not have red beans, use cooked pink beans. Honduran culantro can replace cilantro for a more traditional flavor profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon