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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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Brock321 User ID: 8117708 245355
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."

ottis_1 User ID: 5948858 233218
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!"

g4ry User ID: 8478254 230992
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!"

hamhock32 User ID: 7001222 171781
Reviewed Oct. 24, 2014

"Simple and tasty!"

LadyoftheVines User ID: 8044770 176522
Reviewed Oct. 20, 2014

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

MUTTSY1 User ID: 6417165 187023
Reviewed Aug. 31, 2013

"Nothing special."

debraann52 User ID: 2219467 118064
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."

debraann52 User ID: 2219467 211631
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"

ZHammer User ID: 3586769 110202
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."

DawnLockhart User ID: 3466471 176520
Reviewed Sep. 10, 2012


jltugie User ID: 2555957 211630
Reviewed Jun. 23, 2012

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

mldadd User ID: 5667009 190974
Reviewed Jun. 1, 2012

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

suzannede User ID: 3110236 146707
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."

Potroast911 User ID: 3101033 190971
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. :)"

SkinnySweets User ID: 5824238 176519
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."

letseat2 User ID: 2230150 171779
Reviewed Apr. 15, 2011

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

jld0411 User ID: 4237919 128836
Reviewed Apr. 14, 2011

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

Dougetta User ID: 399549 146706
Reviewed Apr. 11, 2011

"great recipe"

senzascusa User ID: 2756822 128834
Reviewed Apr. 8, 2011

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

senzascusa User ID: 2756822 211629
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!"

senzascusa User ID: 2756822 171649
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!"

TSRatliff User ID: 2608177 171648
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!"

TSRatliff User ID: 2608177 128833
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."

Aquarelle User ID: 985301 176515
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."

obsessedwithfood User ID: 3724663 128832
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!"

jblunt4 User ID: 1506399 171777
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."

ColleenaG User ID: 1190332 110197
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.