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Polynesian Stir-Fry Recipe

Polynesian Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
  • 3. 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.
  • 4. 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 with rice. Just before serving, sprinkle each serving with peanuts if desired. Yield: 4 servings.

Nutritional Facts

1 each: 339 calories, 8g fat (2g saturated fat), 63mg cholesterol, 204mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 26g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat

Reviews for Polynesian Stir-Fry

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Reviewed Feb. 12, 2011


Reviewed Oct. 6, 2010

"This looked & smell good, but did not have much flavor at all. Too many steps for an o.k. meal. Disappointing."

Reviewed Jul. 16, 2010

"I felt it needed more sauce, so I think I'll double the amount of sauce next time. Used regular soy sauce and preserves and cashews in place of peanuts. This is not only quick & easy but delicious!"

Reviewed Jul. 3, 2010


Reviewed May. 19, 2010

"My family always enjoys this quick and easy to prepare dish. I only make a few changes to the original recipe. As another reviewer stated, I also use half the amount of meat. I also add a couple of cloves of chopped garlic while sautéing the veggies and sprinkle on some crushed red pepper flakes before serving."

Reviewed Mar. 19, 2010

"We loved this, it's a keeper. I made just as directed. My husband, "Mr. meat and potoes' guy" loved this. It's a "keeper""

Reviewed Sep. 25, 2009

"Very good!!! Halved the pork for the two of us but made full batch of sauce. I used toasted slivered almonds on top as I didn't have any peanuts."

Reviewed Jul. 18, 2009

"This is VERY good! My family loved it and we will be doing it again."

Reviewed Jul. 15, 2009

"I made this recipe with chicken rather than pork and it was excellent. I also substitued cashews for the peanuts as my daughter has a peanut allergy."

Reviewed May. 25, 2009

"Low-fat or not this is an excellent recipe which I will fix again and again."

Reviewed Apr. 1, 2009

"I'm always looking for a low-fat recipe that still has lots of flavor and doesn't take too long too prepare and this fit the bill in every way!! I didn't have the apricot preserves on hand so I substituted orange marmalade, but otherwise followed the recipe and enjoyed it immensely! Thanks!!!!"

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