Pineapple and Pork Sisig with Chili and Onions

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A sizzling plate of chopped pork mixed with sweet pineapple, sharp onions, and spicy chili, delivering a vibrant Filipino pulutan. This Filipino-inspired pork recipe, ready in about 30 minutes, pairs pork belly, boiled and chopped, pineapple chunks, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound pork belly, boiled and chopped
• 1/2 cup pineapple chunks
• 1 medium red onion, finely chopped
• 1 small green chili, finely chopped
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp calamansi juice
• 2 tbsp vegetable oil
• 2 tbsp mayonnaise
• 1 tbsp spring onions, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 pound boiled and chopped pork belly and cook for 4-5 minutes until edges start to crisp.
3. Step 3: Stir in 1 medium finely chopped red onion, 1 small chopped green chili, and 1/2 cup pineapple chunks. Cook for 3 minutes until onions soften and pineapple releases juice.
4. Step 4: Add 2 tbsp soy sauce and 1 tbsp calamansi juice, stirring well. Cook for another 2 minutes until mixture is heated through.
5. Step 5: Remove from heat and fold in 2 tbsp mayonnaise to add creaminess. Garnish with 1 tbsp chopped spring onions and serve sizzling.