Preheat oven to 425 degrees.

Remove pork from packaging and add to a large baking dish.

Add the pineapple slices on top of the pork {save extras for another use}.

Pour the juice from the can in the baking dish.

Slice the pineapple in half lengthwise and scoop out most of the flesh making two pineapple "bowls".

Pour any extra juice into the baking dish too. You should get about 1 cup total from the fresh pineapple and the can of pineapple.

Cover the pork with aluminum foil and bake for 25-30 minutes.

Meanwhile, make the rice using 1 cup uncooked Jasmine rice and a can of coconut milk.I make in my rice cooker for 15 minutes.

Remove the pork from the oven and let rest for a few minutes then remove to a cutting board a slice into 10-12 slices.

To assemble: add a large scoop of rice to the pineapple bowl, 4-5 slices of pork, a couple scoops of steamed broccoli, and a side of Pineapple Mango Salsa.

Drizzle the pork with Teriyaki sauce and enjoy!