Tiki-Spiced Pulled Pork with Pineapple and Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Slow-cooked pulled pork infused with warm tiki spices, served over fragrant coconut rice studded with sweet pineapple pieces. This caribbean-inspired pork ready in about 500 minutes pairs pork shoulder, brown sugar, ground allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, 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

• 3 lbs pork shoulder
• 2 tbsp brown sugar
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup pineapple juice
• 2 cups white rice
• 1 1/2 cups coconut milk
• 2 cups water
• 1 cup fresh pineapple, diced
• 1/4 cup green onions, sliced
• for serving lime wedges

Instructions

1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tsp each ground allspice, cinnamon, ginger, garlic powder, paprika, 1 tbsp salt, and 1 tsp black pepper to create the tiki spice rub.
2. Step 2: Rub the 3 lb pork shoulder evenly with the spice mix. Place in a slow cooker and pour 1 cup pineapple juice over the pork.
3. Step 3: Cook on low for 8 hours until the pork is tender and shreds easily with a fork.
4. Step 4: Meanwhile, rinse 2 cups white rice until water runs clear. In a medium pot, combine the rice with 1 1/2 cups coconut milk and 2 cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes until rice is cooked and liquid absorbed.
5. Step 5: Stir 1 cup diced fresh pineapple and 1/4 cup sliced green onions into the cooked coconut rice.
6. Step 6: Shred the pork with two forks and mix it with the cooking juices. Serve the pulled pork over the pineapple coconut rice with lime wedges on the side for squeezing.