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Pork 'n' Pineapple Stir-Fry

 Pork 'n' Pineapple Stir-Fry
A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. —Rebecca Baird, Salt Lake City, Utah
6 ServingsPrep: 20 min. + marinating Cook: 15 min.


  • 4-1/2 teaspoons all-purpose flour
  • 5 tablespoons reduced-sodium soy sauce, divided
  • 1 pork tenderloin (1 pound), cut into 1/2-inch cubes
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup sherry or additional reduced-sodium chicken broth
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 teaspoons canola oil, divided
  • 1 large onion, chopped
  • 2 medium carrots, thinly sliced
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 cup cubed fresh pineapple
  • 1 large sweet red pepper, cut into 3/4-inch pieces
  • 1/2 cup thinly sliced green onions
  • Hot cooked rice, optional


  • Place flour and 1 tablespoon soy sauce in a large resealable plastic
  • bag; add pork. Seal bag and turn to coat; refrigerate for 30
  • minutes.

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Pork 'n' Pineapple Stir-Fry (continued)

Directions (continued)

  • In a small bowl, combine the cornstarch, broth, brown sugar, vinegar,
  • sherry, sesame oil, white pepper and remaining soy sauce until
  • smooth; set aside.
  • In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for
  • 4-8 minutes or until meat is tender. Remove with a slotted spoon and
  • keep warm.
  • Stir-fry the onion, carrots and ginger in remaining oil for 3-4
  • minutes. Add garlic; cook 1 minute longer. Add the pineapple, red
  • pepper and green onions; stir-fry for 3-4 minutes 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. Return pork to the pan; heat
  • through. Serve with rice if desired. Yield: 6 servings.
Nutritional Facts: 2/3 cup (calculated without rice) equals 227 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 652 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.