I have been obsessed with fresh pineapple this spring! I’m loving the fact that they are so affordable and so delicious every time! You could easily use canned pineapple chunks for the topping, just try to find a brand that doesn’t add sugar.
Hawaiian Rice Bowls
1 pork roast (mine was big, probably 5ish pounds, but you could use smaller)
1 can tomato sauce
1 small can tomato paste
1 can crushed pineapple
1 TB chili powder
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp paprika
1/2 tsp pepper
Toppings: Prepared brown rice or quinoa, roasted veggies of choice, fresh pineapple
First, place roast in a large skillet over medium-high heat and sear on all sides. While roast is cooking, add remaining ingredients to slow cooker and mix well. Remove roast from skillet and place in slow cooker, turning to coat all sides.
Cover and cook on low for 6-8 hours or high for 4 hours. Remove roast from slow cooker and shred. Return to cooker and mix with remaining sauce.
Serve over prepared brown rice or quinoa (I used the coconut quinoa from my coconut crusted tilapia recipe), top with desired veggies and sliced fresh pineapple. 👌🏼