Pork and Pineapple Stir Fry
Elevate your weeknight dinner routine with this vibrant and flavorful Pork and Pineapple Stir Fry! Featuring tender strips of pork tenderloin, sweet and tangy pineapple chunks, and a colorful medley of crisp bell peppers and onions, this dish combines bold flavors and textures in every bite. A savory-sweet sauce made with soy sauce, hoisin, and a hint of rice vinegar ties the dish together, while a touch of red chili flakes adds just the right amount of heat. Ready in just 30 minutes, this one-pan recipe is perfect for busy evenings and is best served over steamed rice or noodles for a satisfying and wholesome meal. Garnished with sesame seeds and scallions, this stir fry is as visually appealing as it is delicious—a surefire crowd-pleaser for the whole family!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 cup pineapple chunks (fresh or canned, drained if using canned)
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon brown sugar
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks scallions (optional, for garnish)
- 4 cups steamed rice or noodles (for serving)
Instructions
Slice the pork tenderloin into thin, bite-sized strips and season with salt and black pepper. Set aside.
Cut the red bell pepper, green bell pepper, and yellow onion into thin strips. Mince the garlic cloves. Prepare the pineapple chunks if using fresh.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and red chili flakes. In another small bowl, mix the cornstarch and water until smooth to create a slurry.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork slices and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic, sliced onions, and bell peppers. Stir-fry for 2-3 minutes, or until the vegetables are slightly tender but still crisp.
Add the pineapple chunks to the skillet and stir-fry for 1 minute to warm them through.
Return the cooked pork to the skillet. Pour in the soy sauce mixture and stir to coat the ingredients evenly.
Reduce the heat to medium and pour the cornstarch slurry into the skillet. Stir continuously for 1-2 minutes, or until the sauce thickens and coats the ingredients.
Remove from heat and garnish with sesame seeds and sliced scallions, if desired.
Serve the pork and pineapple stir fry over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 14.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 932 mg | 20% | |
*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.
