Pineapple Pork Stir Fry
This Pineapple Pork Stir Fry is my favorite pork stir fry recipe. Tender pork loin and sweet pineapple chunks work so well together. The simple stir fry sauce is made with pantry-staple ingredients and is flavorful without overwhelming the pork and pineapple. It'll be a guaranteed hit at the dinner table!
I've got a pineapple pork recipe for you today and I just know you'll love this one!
Why you'll rave about this pork stir fry
- Big chunks of sweet and juicy pineapple.
- Tender bites of pork loin.
- Crisp bell peppers and red onion.
- Tossed in an Asian-influenced pork stir-fry sauce that's made from pantry-staple ingredients.
- 25 minutes from start to finish so you can be eating in less time than it takes to order delivery.
How to make this pork stir fry recipe
My favorite recipes are always quick and easy to make, healthy, and full of flavor. Just like this one!
- Brown the pork in a little coconut oil.
- To save time, chop your veggies and mix the sauce while the pork is cooking.
- Add the veggies and pineapple and let them cook just a little bit. You want them to have a little crunch.
- Now pour the sauce into the pan and bring it to a boil so that it thickens.
That's it! Your pork stir fry is ready to eat!
How to cut a pineapple
If you haven't cut a pineapple before, don't worry, it's easy. Here's how to do:
- Lay the pineapple flat on a cutting board and cut off the top and bottom.
- Now stand the pineapple upright and use a sharp knife to cut off all the skin in long thin strips.
- While the pineapple is still standing, cut it in half.
- Now lay the 2 pieces down and cut them in half again.
- Stand up one of the pineapple quarters and cut off the hard inner core. Repeat with the remaining quarters.
- All you have to do now is slice the pineapple quarters into chunks!
Can I use canned pineapple?
Yes, in a pinch. While I definitely prefer the larger chunks and flavor of fresh pineapple, canned pineapple will work in this recipe. You'll want to use 3 – 8-ounce cans of pineapple chunks. Make sure to drain the pineapple juice from the can before you add the chunks.
Note that if you use pineapple chunks that are canned in heavy syrup (versus pineapple juice) you will want to reduce or omit the honey in the sauce so it's not too sweet.
How to make a pork stir fry sauce
The pork and pineapple have a lot of flavor so the sauce can be simple so it doesn't overwhelm the stir fry. It's also really easy to make gluten-free or paleo. Here's how you'll make it (brace yourself)
- Whisk the 6 ingredients together.
That's it! This pork stir fry sauce is very easy to make.
I like to use a 2-cup glass measuring cup when making this so I dirty fewer dishes. I simply measure 1/2 cup of soy sauce, then fill it to 3/4 cup with the vinegar, then to almost a cup with the honey. Then I add the tapioca or cornstarch, ginger, and garlic and give it a little whisk.
If you love pork and pineapple recipes, make sure to check out my Sesame Pineapple Pork Bites!
Favorite easy pork dinner recipes
- Juicy Baked Pork Chops
- Stuffed Spanish Pork Chops
- Easy Pulled Pork Chili
- Juicy Grilled Pork Chops
- Mexican Pork Carnitas
Pineapple Pork Stir Fry
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 tablespoons coconut oil
- 1 lb pork tenderloin, cut into bite-sized pieces
- 3 bell peppers, chopped
- 1 medium pineapple, peeled, cored, and cut into bite-sized chunks
- 1 red onion, chopped
- ¼ cup thinly sliced green onions
- 1 tablespoon sesame seeds
Stir Fry Sauce
- ½ cup soy sauce, gluten-free, if needed. coco aminos, for paleo
- ½ cup apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon tapioca starch or cornstarch
- 1 ½ tablespoons ginger, minced
- 4 cloves garlic, minced
Instructions
- Heat the coconut oil in a large frying pan over medium-high heat. Add the pork and cook until it is golden brown, about 8 minutes.2 tablespoons coconut oil, 1 lb pork tenderloin
- While the pork is cooking, mix the sauce ingredients together in a 2-cup glass measuring up or a medium-sized bowl and chop the veggies.½ cup soy sauce, ½ cup apple cider vinegar, 3 tablespoons honey, 1 tablespoon tapioca starch or cornstarch, 1 ½ tablespoons ginger, 4 cloves garlic
- Turn the heat to high then add the peppers, pineapple, and onion to the pan and cook for 2-3 minutes, or until the peppers begin to soften. Pour the sauce into the pan and let it thicken.3 bell peppers, 1 medium pineapple, 1 red onion
- Remove the pan from the heat and stir in the green onions and sesame seeds.¼ cup thinly sliced green onions, 1 tablespoon sesame seeds
Notes
Pair with steamed basmati rice or cauliflower rice
Pin to save for later!
Delicious and easy to prepare.
What can i substitute the apple cider vinegar for?
Red wine vinegar or rice vinegar will also work!
Where did the actual recipe go? With the ingredient list and directions, cook time, etc? It was on this page last week when I bought all the ingredients for it but now it’s not here. So annoying.
I’m sorry. We ran into a major issue where a number of our recipes disappeared. But they’re all back online now. Try refreshing your browser and you should see it. 🙂
Delicious recipe…
The sauce was extremely salty – way too much soy. I was disappointed, since we love all the ingredients.
If you found it too salty, maybe try using low sodium soy sauce next time. 🙂
This is wonderful, so delicious and not fussy!
Delicious and quick. We really enjoyed the variety of vegetables with the tender pork bites.
WOW!! What a recipe full of flavour & punch!! I love it! So simple to make!!
Great dish, easy recipe. I’ll add this one to my personal cook book.
That’s wonderful to hear!
Made this using Chinese rice vinegar, as I had some in my cupboard. Delicious and simple recipe.
Really happy to hear that the recipe was a success!
This looks like such a yummy recipe! Here’s a recipe I think you might like: Thai Style Coconut Chicken
That sounds like a great recipe, too. 🙂
Hi Kristen,
I wished we were able to save your recipes, I do not have a printer for your recipes.
You’re the second person recently who has asked about that. It’s something I will look into!
Hi Benjamin,
I’m not sure if this would work for you because I do have a printer, but if you press “Print” you should get a printable page of the recipe. If you press “Print” again, you should be able to see “Microsoft Print to PDF” and if you select it you can save the recipe as a PDF. Or i noticed it also allows you to save to Google Drive. So either way should allow you to save.
The last alternative is that you press Print; once you have the printable page, you select all the text, then right click and choose “Copy”. You then open a Word document, place your cursor on the top of the page, and press “Paste”. All the recipe should appear on your page. It most probably needs some editing and some deleting of unnecessary items but you will have a copy of the recipe in a Word document, which you can save.
I hope this helps!
Thanks, Colette!