pineapple pork

Instant Pot Paprika Pineapple Pork Wraps

It’s sweet. It’s smokey. And the best part? It takes five minutes to cook! You heard right. You can have this meal on the table in five minutes flat. And the pineapple pork combo is one everyone will love.

Meagan Mcfarlane shares how to make this quick and easy recipe for dinner tonight.

Find more about Meagan’s classes on her website,


Instant Pot Paprika Pork Tenderloin


  • 2 pounds of pork tenderloin, trimmed and cut into bite-size pieces (see note)
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ – ½ teaspoon cayenne pepper
  • 1 (6 oz) can pineapple juice
  • 2 cups chopped fresh pineapple

To make a sandwich or wrap:

  • pita bread (whole grain tortillas or flatbread will also work) and toppings such as chopped cilantro, cotija cheese, diced tomato, chipotle or regular mayo, chopped romaine lettuce, sriracha, greek yogurt, sour cream, etc


  1. Place pork in a gallon sized ziplock bag.  Add seasonings and allow to marinate overnight in the refrigerator (see note).
  2. After meat has marinated, pour all of the bag’s contents into the pressure cooker pot, add pineapple juice.  Scatter the meat across the bottom of the pot, so they are not in one big clump. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  3. When cooking is complete, use a quick release.
  4. Add the pineapple and use the saute function to warm it through if needed.
  5. Optional: To thicken the juices, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cool water.  Use the saute function to bring the juices to a simmer.  Slowly add the cornstarch slurry while whisking until it thickens.

To make Pita Sandwich

  1. Toast pita bread lightly in a toaster or under the oven broiler.  Cut in half and use a slotted spoon to scoop the pork and pineapple mixture into the pita.  Top with desired toppings.
  2. Serve the pita with a small bowl of the juices from the pot for dipping.

Freezer Directions:

  1. Label a freezer-safe Ziploc bag with the recipe name, date, and contents.  Add pork and seasonings to the bag and seal shut.  Put the bag inside the pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.  Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
  2. When ready to cook, place the contents of the bag into the pressure cooker pot.  Add pineapple juice.  Cook at high pressure for 8 minutes and proceed with remaining directions above.


  • I buy the pork tenderloin that is vacuum-packed in plastic shrink wrap in the fresh meat department.  It contains 2 pork tenderloins that weigh about 1 pound each. Grab a couple whenever you see them on sale
  • Allowing the meat to marinate overnight really adds to the flavor of the pork, but in a pinch you could place all of the ingredients in the pressure cooker pot and cook right away.
  • While I normally always do a natural release with meat, the pork tenderloin stays tender either way here.
  • Leftovers freeze okay.  The pineapple texture gets a little weird, but once it’s all heated up and stuffed in the pita, it tastes great!

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