This easy Hawaiian Bibimbap is an incredibly flavorful dinner recipe the whole family will enjoy. Made with pulled pork, then paired with pineapple, cucumber and spicy mayo, it’s both healthy and filling.
It’s no secret that I love a good “bowl” recipe. There’s my teriyaki shrimp sushi bowl and my sesame tofu quinoa bowl, but my current obsession is this Hawaiian Bibimbap. Think of it as a combination of my honey ginger pork tacos, my vegan bibimbap and my coconut rice bowl -- the best of both worlds.
This bowl is a classic savory-sweet situation: savory pork, cucumber and kimchi pair with sweet pineapple and basil to create a healthy meal.
- Made with slow cooker pulled pork, so it can (and should!) be prepped in advance
- Pineapple pairs with pork, cucumber and kimchi, making this meal incredibly flavorful
- It all comes together thanks to the addition of a fried egg and spicy mayo!
- Rice - I used short grain white rice for that sticky texture (also known as “sushi rice”). However, you can use long grain white rice or even brown rice if you prefer.
- Pork - I used the exact preparation method as in my honey ginger pork tacos -- made in the slow cooker and using pork shoulder/butt.
- Pineapple - Fresh is best! For this recipe, I bought pre-cut pineapple to save time.
- Cucumber - If you’re not a fan, try radishes instead.
- Kimchi - A little bit goes a long way! Buy a jar, then save some to use with my tofu coconut rice bowl and my Asian chicken lettuce wraps
- Basil and green onion - Both compliment each other, so I wouldn’t skimp on either!
- Egg - Optional, but who doesn’t love a fried egg?!
- Spicy mayo - Essentially a combination of gochujang and mayonnaise. If you don’t have gochujang, you can sub sriracha.
Step 1: Make the pork. The first step can be prepped up to 3 days ahead of time! The pork is cooked in a slow cooker, so you can make that over the weekend and enjoy it throughout the week.
Step 2: Cook the rice. Before making the bowl, you have to cook the rice! Cook it over the stovetop or in your rice cooker as you normally would until the rice is fluffy.
Step 3: Make the spicy mayo. Next, whisk the gochujang, mayo and lime juice together, then do a taste test. If you want it to be spicier, add an additional teaspoon of gochujang (or sriracha). If it’s too spicy, add more lime juice.
Step 4: Assemble the bowl. Last, divide the rice into two bowls. Top the rice with some of the pork (the pork recipe makes a LOT, so you will have leftover pork), pineapple, cucumber, kimchi, green onion, and basil. Fry two eggs, then add those on top, along with the spicy mayo.
Expert tips and FAQs
- Want to bulk this bowl up even more? Try adding shredded carrots, radishes, cooked shiitake mushrooms and/or cooked spinach.
- If you’re not a fan of pork, you could sub crispy baked tofu instead.
- Want to make this Whole30-friendly? Use cauliflower rice, and marinate the pork with coconut aminos instead of soy sauce.
Is there a way to make this vegetarian?
Can you make it ahead of time?
Absolutely! Make the pork in the slow cooker, and you could also cook the rice ahead of time and store it in a sealed container in the refrigerator until you’re ready to assemble the bowl.
Do you have to make it in a crockpot?
Technically no; However, pulled pork is something that needs to be cooked “low and slow”, so there isn’t really a fast way to cook it. You could probably make it in the Instant Pot, but I haven’t tried it myself (let me know if you do!).
- Refrigerator - If you have leftovers, I recommend storing them in separate containers. Keep the pork in a container, the rice in a container, and any prepared veggies in a separate container. That way, reheating the meal is easier.
More easy bowls
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 3 cups short grain white rice cooked
- .5 lb. pork shoulder (see notes)
- 1 cup pineapple diced
- 3/4 cup cucumber slice
- 1/4 cup kimchi
- 2 tablespoon green onion
- 2 tablespoon fresh basil or more to taste; chopped
- 2 eggs
- sesame seeds for garnish
for the mayo:
- 1/4 cup mayonnaise
- 2 teaspoon gochujang or more to taste
- 1/2 teaspoon lime juice
- Cook the pork ahead of time in your slow cooker using this method. Reserve 1/2 lb. of pork for this recipe, then put any leftover pork in a sealed container in the refrigerator and use at a later time.
- Cook the rice over the stovetop as you normally would, until it's fluffy.
- Make the spicy mayo: whisk the mayo, gochujang and lime juice together and set aside.
- Assemble the bowls: divide the rice amongst two bowls. Top it with the pork, pineapple, cucumber, kimchi, green onion, and basil. Cook the eggs over the stovetop, then add them on top of the bowls. Garnish with sesame seeds and enjoy!