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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: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit, 1/2 fat.

Reviews for Polynesian Stir-Fry

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larissa766 User ID: 4759586 160274
Reviewed Feb. 12, 2011


ericajo2001 User ID: 5000271 165411
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."

angelasandoval User ID: 2401339 110316
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!"

Hiker94 User ID: 766599 177436
Reviewed Jul. 3, 2010


Zafira Fauxhall User ID: 4054064 142890
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."

lv2knittoo User ID: 4373601 176860
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""

MelanieDean User ID: 354077 160265
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."

lauriehengels User ID: 974786 94688
Reviewed Jul. 18, 2009

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

mchriste User ID: 1966273 97324
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."

gypsymal User ID: 1286377 103792
Reviewed May. 25, 2009

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

jacksoncompound User ID: 2569104 178599
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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