Kitchen Confessions: Grill up a Hawaiian barbecue pork burrito bowl

I have a tendency to get a bit obsessed over certain types of foods or types of cooking from time-to-time. I would have to admit that this week it’s been quinoa based burrito bowls. These things are super easy to have everything pre-assembled to whip up a quick dinner and have easy left overs for lunch prep. I cooked the pork in my Instant Pot (surprise, surprise) and then seared it on the barbecue with the rest of other bowl ingredients – so good.

Hawaiian Barbecue Pork Burrito Bowl


1-2 pork tenderloins

1-2 tbsp coconut oil

Salt & pepper

1 cup of cooked quinoa (cook according to package directions)


2 cups pineapple juice

1 tbsp fresh ginger

3 cloves garlic

¼ cup brown sugar

1/3 cup ketchup

1/3 cup soy sauce

1 tbsp chipotle hot sauce

1 tbsp sriracha sauce

Burrito bowl add-ins:

Fresh pineapple rings

1 red bell pepper, sliced

One mango, peeled and sliced

Avocado, sliced

1 can of black beans, rinsed and drained

Green onions, cilantro, diced jalapeno

In a large bowl, combine the sauce ingredients. Remove a cup and set aside for later.

I know I have been really pushing the Instant Pot, but it’s just so easy!! If you don’t have an Instant Pot, you could cook the tenderloin and sauce (take that cup out still) in your slow cooker for four hours on high or about seven hours on low and get the same result! If you want to jump on my bandwagon and cook it in the Instant Pot, here’s what you need to do: turn your pot onto the sauté setting and melt your coconut oil. Cut the pork tenderloin in half and sear the meat to get a nice golden brown crust. Add the sauce and turn to meat/stew setting for 35 minutes.

Prep the rest of the add-ins and in about 50 minutes from when you set the meat/stew setting, you can heat up your BBQ or even indoor grill pan.

When that’s done, you can allow the pot to vent off on its’ own or quick vent it yourself. After removing the lid, lightly shred the meat using two forks. The rest of this colourful meal is done on the grill – just watch carefully so not to burn the fruit b/c it does go quickly! Cook the shredded pork and baste it with the reserved sauce until you see a nice caramelization on the meat.

Plate and eat, using additional sauce if you like! Refrigerate leftovers separately for easy meal prep the next day.

Shannon Yacyshyn’s Kitchen Confessions column runs every second Thursday in the Red Deer Advocate.

Just Posted

Olympic ski run designer creates upgrades at Canyon Ski Resort

Jeff Ihaksi says free-style and alpine ski venues are Canada Winter Games-worthy

Updated: Collision expert backs version of crash of driver accused of manslaughter

Daniel Newsham accused of manslaughter in fatal 2016 collision

Red Deer artist highlights the dinosaur connection of Alberta birds

Jeff Powers is fascinated by winged creatures

Murder charges laid against woman from the Sunchild First Nation

The 25-year-old female victim was found dead on Dec. 12

WATCH: CP Holiday Train rolls into Lacombe

Kelly Prescott performed for hundreds of Central Albertans

Fashion Fridays: How to change your beauty routine

Kim XO, lets you in on her style secrets each Fashion Friday on the Black Press Media Network

WHL’s Thunderbirds, Silvertips open to NHL joining Seattle hockey market

TORONTO — The Seattle area’s major junior hockey teams aren’t worried about… Continue reading

Canadian freestyle skier Karker excited for Dew Tour’s modified superpipe

Rachael Karker has a renewed sense of confidence heading into her second… Continue reading

CBS settled with Dushku over ‘Bull’ star’s sexual comments

LOS ANGELES — CBS reached a $9.5 million confidential settlement last year… Continue reading

Kanye reignites Drake feud on Twitter, alleges threats

LOS ANGELES — Kanye West is not sending Christmas cheer to Drake.… Continue reading

Councillors in Toronto, Ottawa vote to allow retail cannabis stores

TORONTO — Councillors in Toronto have voted to allow retail pot shops… Continue reading

Barry Cooper: Separation has become a real possibility, thanks to Ottawa’s abuses

In the past couple of weeks, a retired senior oil executive, Gwyn… Continue reading

Most Read