Pineapple Pork Stir-Fry Recipe
Pineapple Pork Stir-Fry Recipe photo by Taste of Home
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Pineapple Pork Stir-Fry Recipe

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4.5 27 29
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

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


  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.
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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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


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