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Polynesian Stir-Fry Recipe

Polynesian Stir-Fry Recipe photo by Taste of Home

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This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee

This recipe is:

Healthy

Quick

Diabetic Friendly

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Polynesian Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional

Directions

Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired. Yield: 4 servings.

Nutritional Facts 1 cup stir-fry with 1/2 cup rice (calculated without peanuts) equals equals 339 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 204 mg sodium, 40 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit, 1/2 fat.

Originally published as Polynesian Stir-Fry in Healthy Cooking April/May 2009, p15

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Polynesian Stir-Fry

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Reviewed on Feb. 12, 2011 by larissa766

delish!!!!

Reviewed on Oct. 06, 2010 by ericajo2001

This looked & smell good, but did not have much flavor at all. Too many steps for an o.k. meal. Disappointing.

Reviewed on Jul. 16, 2010 by angelasandoval

I felt it needed more sauce, so I think I'll double the amount of sauce next time. Used regular soy sauce and preserves and cashews in place of peanuts. This is not only quick & easy but delicious!

Reviewed on Jul. 03, 2010 by Hiker94

Excellent!

Reviewed on May. 19, 2010 by Zafira Fauxhall

My family always enjoys this quick and easy to prepare dish. I only make a few changes to the original recipe. As another reviewer stated, I also use half the amount of meat. I also add a couple of cloves of chopped garlic while sautÃ©ing the veggies and sprinkle on some crushed red pepper flakes before serving.

Reviewed on Mar. 19, 2010 by lv2knittoo

We loved this, it's a keeper. I made just as directed. My husband, "Mr. meat and potoes' guy" loved this. It's a "keeper"

Reviewed on Sep. 25, 2009 by MelanieDean

Very good!!! Halved the pork for the two of us but made full batch of sauce. I used toasted slivered almonds on top as I didn't have any peanuts.

Reviewed on Jul. 18, 2009 by lauriehengels

This is VERY good! My family loved it and we will be doing it again.

Reviewed on Jul. 15, 2009 by mchriste

I made this recipe with chicken rather than pork and it was excellent. I also substitued cashews for the peanuts as my daughter has a peanut allergy.

Reviewed on May. 25, 2009 by gypsymal

Low-fat or not this is an excellent recipe which I will fix again and again.

Reviewed on Apr. 01, 2009 by jacksoncompound

I'm always looking for a low-fat recipe that still has lots of flavor and doesn't take too long too prepare and this fit the bill in every way!! I didn't have the apricot preserves on hand so I substituted orange marmalade, but otherwise followed the recipe and enjoyed it immensely! Thanks!!!!

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