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!

1. Brown the pork in a little coconut oil.
2. To save time, chop your veggies and mix the sauce while the pork is cooking.
3. Add the veggies and pineapple and let them cook just a little bit. You want them to have a little crunch.
4. 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

• Author: Kristen Stevens
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 4 sevings 1x
• Category: Dinner
• Method: Stir Fry
• Cuisine: American

★★★★★

5 from 3 reviews

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Description

This Pineapple Pork Stir Fry is my 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!

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Scale 1x2x3x

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
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds

Sauce

• 1/2 cup soy sauce (gluten-free, if needed. coco aminos, for paleo)
• 1/4 cup apple cider vinegar
• 3 tablespoons honey
• 1 tablespoon tapioca starch or cornstarch
• 1 1/2 tablespoons ginger, minced
• 4 garlic clove, minced

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Instructions

1. 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. 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.
3. 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.
4. Remove the pan from the heat and stir in the green onions and sesame seeds.

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Notes

Pair with steamed basmati rice or cauliflower rice

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