Pineapple Pork Stir-Fry Recipe

4.5 27 29
Pineapple Pork Stir-Fry Recipe
Pineapple Pork Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Pineapple Pork Stir-Fry Recipe

Read Reviews
4.5 27 29
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 6 servings.
Originally published as Pineapple Pork Stir-Fry in Simple & Delicious May 2010, p56

Nutritional Facts

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

  • 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
  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

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Reviews forPineapple Pork Stir-Fry

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MY REVIEW
Brock321 User ID: 8117708 245355
Reviewed Mar. 13, 2016

"Liked the flavor, did not add the cayenne pepper. Will use sauce for all my stir-fry's

Made it with chicken."

MY REVIEW
ottis_1 User ID: 5948858 233218
Reviewed 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!"

MY REVIEW
g4ry User ID: 8478254 230992
Reviewed 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!"

MY REVIEW
hamhock32 User ID: 7001222 171781
Reviewed Oct. 24, 2014

"Simple and tasty!"

MY REVIEW
LadyoftheVines User ID: 8044770 176522
Reviewed Oct. 20, 2014

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

MY REVIEW
MUTTSY1 User ID: 6417165 187023
Reviewed Aug. 31, 2013

"Nothing special."

MY REVIEW
debraann52 User ID: 2219467 118064
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."

MY REVIEW
debraann52 User ID: 2219467 211631
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"

MY REVIEW
ZHammer User ID: 3586769 110202
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."

MY REVIEW
DawnLockhart User ID: 3466471 176520
Reviewed Sep. 10, 2012

"Tasty"

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