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Polynesian Stir-Fry

 Polynesian Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.


  • 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 pound pork tenderloin, 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


  • 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

2 of 2

Polynesian Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer