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There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young kids. Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without rice) equals 230 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 1,295 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Pineapple Pork Stir-Fry in Simple & Delicious May 2010, p56
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Nov. 21, 2012 by debraann52
forgot to add did not have carrots but i think you could go crazy with different combos of veggies. different kinds of meat. i used left over pork roast that was already cooked.
best ever. i used teriyaki sauce and frozen bag of oriental veggies. i minced my own garlic. added a little more pineapple. i would of give it a 5 but tons of sodium. also cooked brown rice in oj . delish
Reviewed on Nov. 18, 2012 by ZHammer
I also used chicken and added a little bell pepper that I had left in the fridge. The only reason I gave this recipe four stars is that I thought the soy sauce flavor was a little overpowering. Next time I plan on using the low-sodium soy sauce too. Overall, we thought it was very good.
Reviewed on Sep. 10, 2012 by DawnLockhart
Tasty
Reviewed on Jun. 23, 2012 by jltugie
This stir fry has amazing flavor. The only change I would suggest is to use a low sodium soy sauce.
Reviewed on Jun. 01, 2012 by mldadd
This is a beautiful dish with lots of color & easy on the calories.
Reviewed on Oct. 06, 2011 by suzannede
EXCELLENT! Have made various stir-fry recipes and this is definitely a keeper. My husband loved it and asked that I make it regularly. Adding the cayenne gives it a nice little 'bite'...but not overwhelming. I added water chestnuts because I love the extra crunch in my stir-frys and I had a red pepper on hand so I added that also to give it even more color and flavor. Will definitely make this again. The pineapple juice in the sauce really makes this dish especially good.
Reviewed on May. 20, 2011 by Potroast911
I make this same stir-fry all the time, only i use minced garlic and no cayenne pepper. I thought I invented it, but then everything been done before; right. :)
Reviewed on Apr. 30, 2011 by SkinnySweets
This recipe did take a while to chop and marinate and cook everything, but the essential part of this recipe is the sauce. This could be a very doable quick weeknight meal with the help of a frozen asian veggie mix and pre-cooked chopped meat. Then all that would be left to do would be to make the sauce mixture, stir fry the veggies for flavor, and add the meat and pineapple at the end to warm everything up.
Reviewed on Apr. 15, 2011 by letseat2
A staple when it comes to homemade chinese food.
Reviewed on Apr. 14, 2011 by jld0411
Delicious! I used chicken instead of pork and added a bell pepper. I will definitely be making this again.
Reviewed on Apr. 11, 2011 by Dougetta
great recipe
Reviewed on Apr. 08, 2011 by senzascusa
PS: I have a funny feeling i may have forgotten the brown sugar, or only put 1 tbsp in!!!
just a little side note to the review I wrote two weeks ago:I made it for the second time tonight, and it did not taste good at all! I'm so shocked cuz it was crazy mouth-watering last time. I'm trying to figure out what I did different and the only thing I can think is that I used a different soy sauce this time. Last time I used a normal one--maybe dark. This time I used a mushroom one. Not sure if that was it. Still, I know how good it SHOULD be, so I will definitely try again and figure out what I did wrong this time!
just a little side note to the review I wrote two weeks ago:
I made it for the second time tonight, and it did not taste good at all! I'm so shocked cuz it was crazy mouth-watering last time. I'm trying to figure out what I did different and the only thing I can think is that I used a different soy sauce this time. Last time I used a normal one--maybe dark. This time I used a mushroom one. Not sure if that was it. Still, I know how good it SHOULD be, so I will definitely try again and figure out what I did wrong this time!
Reviewed on Mar. 25, 2011 by senzascusa
After reading the raving reviews, I had to try this, though I find most stir-fry recipes to be quite boring and always do my own thing. I expected little. Was I ever wrong. This was FABULOUS and it is my go-to now, even though it takes time. Soooo worth it. My husband said we need to make it for company and even my 5-yr old raved about it! And she hates veggies! It was fan-flippin-tastic! REALLY!
Reviewed on Jan. 11, 2011 by TSRatliff
Forgot to say ... This takes me at least an hour to prepare. There's too much prep on the chopping and two different sauces. Then the browning time of the pork, then the vegetables, etc. But, like I said before, I double the recipe so it's worth the work to get to enjoy this meal twice!
One of my new all time favorite stir fry recipes!! I LOVE the flavor. I usually double this recipe and freeze the second portion. It does great in the freezer.
Reviewed on Nov. 11, 2010 by Aquarelle
Really good! Husband and daughter loved it. I didn't have any carrots so I substituted a drained can of baby corn.
Reviewed on Aug. 25, 2010 by obsessedwithfood
This recipe was easy and delicious! If I could rate it more than 5 stars, I would. I'm hiding leftovers so I can have it for lunch tomorrow!
Reviewed on Aug. 09, 2010 by jblunt4
I made this for lunch for my kids and I because my husband could take or leave dishes like this but as for me I could eat this stuff all the time! I also added water chestnuts, baby corn, and mushrooms.
Reviewed on May. 06, 2010 by ColleenaG
Everyone in my family liked the flavor of this dish. I added baby corn and water chestnuts, which worked very well. I didn't like the way the pork stuck to the bottom of the pan during browning.
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