Brazilian-Style Grilled Pork with Pineapple and Black Bean Rice

Name: Brazilian-Style Grilled Pork with Pineapple and Black Bean Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork shoulder, thinly sliced; 1 medium pineapple, peeled and sliced into 1 cm thick rounds; 1 cup long-grain white rice; 1 cup canned black beans, drained and rinsed; 3 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 small red onion, finely diced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and black pepper to taste

This lunch features juicy grilled pork marinated in a tangy-sweet sauce paired with smoky black bean rice and caramelized pineapple slices for balanced flavor.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
In a bowl, combine soy sauce, brown sugar, garlic, smoked paprika, cumin, and 1 tablespoon olive oil; stir until sugar dissolves.
02
Add pork slices to the marinade, toss to coat, and let rest for 15 minutes at room temperature.
03
While pork marinates, rinse rice under cold water until clear.
04
Heat 1 tablespoon olive oil in a medium pot over medium heat; add diced onion and cook until translucent, about 5 minutes.
05
Add rice and stir to coat in oil and onions, then pour in 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.
06
After rice simmers for 10 minutes, stir in black beans and continue cooking covered until rice is tender and water absorbed, about 5 more minutes.
07
Preheat a grill pan or outdoor grill over medium-high heat. Brush pineapple slices with 1 tablespoon olive oil.
08
Grill pork slices for 3-4 minutes per side, until edges are caramelized and internal temperature reaches 145°F (63°C). Remove and let rest.
09
Grill pineapple slices until marked and caramelized, about 2 minutes per side.
10
Fluff black bean rice with a fork, stir in lime juice and chopped cilantro, and season with salt and pepper to taste.
11
Serve pork and pineapple over the black bean rice, spooning any resting juices over the pork.

From the editor

Cooking tips

Marinate pork no longer than 30 minutes to keep it tender and prevent overpowering the fresh flavors.
For a smokier flavor, cook pork over charcoal if possible or add a few drops of liquid smoke to the marinade.
Use fresh pineapple for caramelization; canned pineapple lacks the firm texture needed for grilling.
Leftover black bean rice keeps well refrigerated for up to 3 days and can be reheated with a splash of water to restore moisture.

Published May 2, 2026