Pineapple Pork Stir-Fry

Name: Pineapple Pork Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
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.
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.

Nutrition Facts

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

Originally published as Pork Stir-Fry in Simple & Delicious May 2010

Reviews

My Review

Click stars to rate

Average Rating:

Kris

Apr 29, 2018

Delicious.
Lyndita

Apr 4, 2018

Very tasty??????
Brock321

Mar 13, 2016

Liked the flavor, did not add the cayenne pepper. Will use sauce for all my stir-fry'sMade it with chicken.
ottis_1

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

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

Oct 24, 2014

Simple and tasty!
LadyoftheVines

Oct 20, 2014

Enjoyed this dish, cayenne gave it a bit of a kick.
MUTTSY1

Aug 31, 2013

Nothing special.
debraann52

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

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