Pineapple Pork Stir Fry

This Pineapple Pork Stir Fry is my favorite pork stir fry recipe. Tender pork loin and sweet pineapple chunks pair well. 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 it’s one we make on repeat around here. This quick pork stir-fry is a family favorite because it comes together fast and always gets rave reviews. I usually serve it over steamed rice or noodles, and dinner is done with zero stress.

What makes it so good? Big chunks of sweet, juicy pineapple, tender bites of pork loin, and crisp bell peppers and red onion, all tossed in an Asian-inspired stir-fry sauce made from pantry staples. Best of all, it’s ready in about 25 minutes—less time than it takes to order takeout, and way more satisfying.

Also, try our pineapple fried rice recipe!

How to cut the pineapple

If you haven’t cut a pineapple before, don’t worry, it’s easy. Here’s how to do it:

• 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 two pieces down and cut them in half again.
• Stand up one pineapple quarter 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 we 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.

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Pineapple Pork Stir Fry Recipe

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

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This Pineapple Pork Stir Fry is my favorite pork stir fry recipe. Tender pork loin and sweet pineapple chunks pair well. 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!

4

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
• ▢ ¼ cup apple cider vinegar
• ▢ 3 tablespoons honey
• ▢ 1 tablespoon 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, ¼ cup apple cider vinegar, 3 tablespoons honey, 1 tablespoon 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
  

Video

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 446kcal (22%), Carbohydrates: 57g (19%), Protein: 30g (60%), Fat: 13g (20%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 74mg (25%), Sodium: 1690mg (73%), Potassium: 1062mg (30%), Fiber: 6g (25%), Sugar: 41g (46%), Vitamin A: 2991IU (60%), Vitamin C: 226mg (274%), Calcium: 87mg (9%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.