Hawaiian Pork Fried Rice


A crockpot dinner that will wow your family with its flavor, and won’t have you feeling guilty!


  • 4 bone in pork chops (you can also use boneless, follow note for reduced cook time)
  • ½ cup cold water
  • 3 Tbsp. corn starch
  • ¼ cup reduced-sodium soy sauce
  • 20 oz can pineapple chunks in 100% pineapple juice
  • 3 Tbsp. rice vinegar
  • 2 Tablespoons minced garlic
  • 1 teaspoon Sriracha
  • 1 red bell pepper, diced
  • 2 jalapenos, diced
  • 1 small onion, diced
  • 2 cups instant brown rice


  1. Spray large 6 quart crockpot with nonstick spray. Place pork chops in bottom, and top with red pepper, onions, and jalapeno.
  2. In mixing bowl, combine soy sauce, rice vinegar, garlic, and Sriracha. Stir well, and add in pineapple and juice.
  3. In a separate small bowl, mix cold water and corn starch, stirring well. Pour corn starch into sauce mix, stir well to combine.
  4. Pour sauce over top veggies and pork chops. Cover, and cook on low for 5 hours.*
  5. When pork is fully cooked, remove from crockpot and shred, removing bones and any fat.
  6. Add pork back into crockpot, along with brown rice. Turn to high, cover, and cook for 30 minutes.
  7. Stir well and serve!


Top fried rice with more Sriracha, cilantro, or green onions.

If using boneless pork chops, reduce cooking time to 3-4 hours on low

21 Day Fix Container Count –
Serving – 1 cup
1 red
1/2 green
1/2 purple
1 yellow

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