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

Pineapple Pork Stir-Fry Recipe

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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 (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.


  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

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.

This recipe pairs well with a light white wine.

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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


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