Hawaiian Pork Stir Fry
Bursting with tropical flavor and vibrant colors, this Hawaiian Pork Stir Fry is a quick and wholesome dinner option that's sure to wow your taste buds. Juicy pork tenderloin is marinated in a savory soy sauce and cornstarch mixture, then stir-fried to perfection alongside crisp bell peppers, sweet pineapple chunks, crunchy carrots, and aromatic garlic and onions. A tangy-sweet sauce made with honey, rice vinegar, and a hint of soy sauce ties everything together in this irresistible dish. Ready in just 35 minutes, it’s perfect for busy weeknights or when you're craving a flavorful twist on your usual stir fry. Serve this crowd-pleaser over fluffy jasmine rice for a complete meal that’s as nourishing as it is delicious. Perfect for fans of quick stir fry dinners and bold Hawaiian-inspired flavors!
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Recipe Information
Ingredients
- 450 grams Pork tenderloin
- 4 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 1.5 cups Pineapple chunks (canned or fresh)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 large Carrot
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Vegetable oil
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 cup Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 cups Cooked jasmine rice (optional, for serving)
Instructions
Thinly slice the pork tenderloin into bite-sized strips. In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch. Toss the pork strips in this mixture and set aside to marinate for 10 minutes while preparing other ingredients.
Chop the red bell pepper, green bell pepper, and carrot into thin strips. Dice the onion into medium chunks, and finely mince the garlic.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry for 4-5 minutes, until browned and cooked through. Remove the pork from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the onions, garlic, carrots, and bell peppers, and stir-fry for 3-4 minutes until they soften slightly but maintain their crispness.
Add the pineapple chunks to the wok and stir to combine with the vegetables.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, honey, rice vinegar, and water. Pour this sauce mixture into the wok. Season with salt and black pepper, adjusting to taste.
Return the cooked pork to the wok and toss everything together. Let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove from heat and serve hot, either on its own or over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 21.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
