Delicious rice dish with pork and pineapple.


  • 1b boneless pork loin chops- used half a pound pork tenderloin.
  • 1/4 cup teriyaki sauce – used the Lawry’s Teriyaki with pineapple juice
  • 1 box 6.2 oz RICE-A-RONI® Fried Rice
  • 1/4 cup chopped onion
  • 2T butter
  • 1 cup water
  • 1 (8 oz) can pineapple chunks in juice, reserve 1/4 cup juice
  • 1 cup slices carrots – used 2 whole carrots
  • 1/4 cup slivered almonds, toasted – did not toast.


1. In a small bowl combine pork and teriyaki sauce; set aside

2. In a large skillet over medium heat,  melt butter and sauté rice-vermicelli mix and onion  until vermicelli is golden brown.

3. Slowly stir in 1 cup water, 1/4 cup pineapple, carrots, pork mixture and special seasonings (in the RICE-A-RONI® box) ; bring to a boil. Reduce heat to medium-low. Cover; simmer 15-20 minutes or until the rice is tender and pork is no longer pink inside.

4. Stir in pineapple chunks. Cover; let stand. 5 minutes just before serving, sprinkle with almonds.

Source- Favourite Brand Name 3 books in 1 (one dish, slow cooker, casseroles cookbooks)

Recipe suggests that steak or chicken may also be used.

I had never used butter to sauté rice. I will definitely make this the standard routine.

Scrumplicious rating – 10/10. This definitely passed the test. Who thought you could have pineapple and rice. Yummy!

Published in: on July 17, 2010 at 3:15 pm  Leave a Comment  
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