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Pineapple Pork Stir-Fry Recipe

Pineapple Pork Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon plus 1/2 cup cold water, divided
  • 3/4 teaspoon garlic powder
  • 1 pork tenderloin (1 pound), cut into thin strips
  • 1/2 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons canola oil, divided
  • 4 cups fresh broccoli florets
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 small onion, cut into wedges
  • Hot cooked rice


  • 1. Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
  • 2. In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
  • 3. In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
  • 4. Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice. Yield: 6 servings.

Nutritional Facts

1 cup: 230 calories, 7g fat (1g saturated fat), 42mg cholesterol, 1295mg sodium, 21g carbohydrate (13g sugars, 2g fiber), 19g protein

Reviews for Pineapple Pork Stir-Fry

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Reviewed Mar. 13, 2016

"Liked the flavor, did not add the cayenne pepper. Will use sauce for all my stir-fry's

Made it with chicken."

Reviewed Sep. 20, 2015

"This had really great flavor. I will need to cut back on cayenne a little next time. My prego belly can't handle spicy much latley. But very good and would be easy to play around with the ingredients.

Thanks for sharing!"

Reviewed Aug. 10, 2015

"Really liked this, partially due to the texture of the particular meat I used, but the taste of the dish was really intense, and the cayenne pepper added a perfect amount of heat to it. I personally used a bit less brown sugar than it called for, and I also added minced garlic to the sauce mixture because the wife and I are big Garlic fans. All in all, a great stir-fry; will make again!"

Reviewed Oct. 24, 2014

"Simple and tasty!"

Reviewed Oct. 20, 2014

"Enjoyed this dish, cayenne gave it a bit of a kick."

Reviewed Aug. 31, 2013

"Nothing special."

Reviewed Nov. 21, 2012

"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."

Reviewed Nov. 21, 2012

"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 Nov. 18, 2012

"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 Sep. 10, 2012


Reviewed Jun. 23, 2012

"This stir fry has amazing flavor. The only change I would suggest is to use a low sodium soy sauce."

Reviewed Jun. 1, 2012

"This is a beautiful dish with lots of color & easy on the calories."

Reviewed Oct. 6, 2011

"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 May. 20, 2011

"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 Apr. 30, 2011

"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 Apr. 15, 2011

"A staple when it comes to homemade chinese food."

Reviewed Apr. 14, 2011

"Delicious! I used chicken instead of pork and added a bell pepper. I will definitely be making this again."

Reviewed Apr. 11, 2011

"great recipe"

Reviewed Apr. 8, 2011

"PS: I have a funny feeling i may have forgotten the brown sugar, or only put 1 tbsp in!!!"

Reviewed Apr. 8, 2011

"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 Mar. 25, 2011

"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 Jan. 11, 2011

"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!"

Reviewed Jan. 11, 2011

"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 Nov. 11, 2010

"Really good! Husband and daughter loved it. I didn't have any carrots so I substituted a drained can of baby corn."

Reviewed Aug. 25, 2010

"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 Aug. 9, 2010

"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 May. 6, 2010

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.