Get ready for a stir fry that will completely transform your weeknight dinner routine! This Sweet & Savory Pineapple Pork Stir Fry is a perfect balance of flavors and textures. Tender strips of pork are coated in a glossy, irresistible sauce that’s tangy from pineapple, salty from soy sauce, and has just a hint of spice. Packed with fresh, colorful veggies, it’s a complete meal that’s healthy, satisfying, and comes together faster than you can get takeout. Say hello to your new favorite 30 minute meal!
Why You’ll Love This Recipe
- Faster Than Takeout: From prep to plate in about 30 minutes, making it perfect for a busy night.
- The Perfect Sauce: The combination of pineapple juice, soy sauce, and brown sugar creates a sweet, salty, and tangy sauce that’s absolutely addictive.
- A Complete Meal: Packed with lean protein and fresh vegetables, this is a well rounded, healthy dinner.
- Customizable: Don’t like broccoli? Swap it for bell peppers or snap peas! This recipe is easy to adapt with your favorite veggies.
Ingredients for Pineapple Pork Stir Fry
- 1 (8 oz) can unsweetened pineapple chunks
- 3 tablespoons cornstarch, divided
- 1 tablespoon + ½ cup cold water, divided
- ¾ teaspoon garlic powder
- 1 pound pork tenderloin, cut into thin strips
- ½ cup soy sauce (low sodium recommended)
- 3 tablespoons brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- 2 tablespoons canola oil, divided
- 4 cups fresh broccoli florets
- 1 cup fresh baby carrots, halved lengthwise
- 1 small onion, cut into wedges
- Hot cooked rice, for serving
Instructions for Making Pineapple Pork Stir Fry
1Prep the Pork and Make the Sauce: Start by draining the can of pineapple chunks, but be sure to RESERVE ¼ cup of the juice. This is the key to your sauce!
In a medium bowl, whisk together 2 tablespoons of the cornstarch, 1 tablespoon of water, garlic powder, and 1 tablespoon of the reserved pineapple juice to form a slurry. Add the pork strips and toss until every piece is evenly coated.
In a separate small bowl or liquid measuring cup, make the stir fry sauce. Whisk together the soy sauce, brown sugar, ground ginger, cayenne pepper, the remaining ½ cup of water, the remaining 1 tablespoon of cornstarch, and the rest of the reserved pineapple juice. Set this sauce aside.
2Stir Fry the Pork: Place a large skillet or wok over medium high heat and add 1 tablespoon of oil. Once the oil is shimmering, add the pork in a single layer (you may need to do this in batches). Stir fry for 3-4 minutes, until the pork is cooked through and nicely seared. Remove the pork to a clean plate.
3Cook the Vegetables: Add the remaining 1 tablespoon of oil to the hot skillet. Add the broccoli, carrots, and onion. Stir fry for 5-7 minutes, until the vegetables are tender crisp.
4Bring It All Together: Give the sauce mixture another quick whisk (the cornstarch may have settled) and pour it into the skillet with the vegetables. Bring the sauce to a boil, stirring constantly. It will start to thicken and become glossy within 1-2 minutes.
Once thickened, add the cooked pork and the pineapple chunks back into the skillet. Stir everything together and cook for another 1-2 minutes, until the pork and pineapple are heated through.
5Serve Immediately: Serve your delicious stir fry hot over a bed of fluffy white or brown rice.
Sweet & Savory Pineapple Pork Stir-Fry
Ingredients
- 1 8 oz can unsweetened pineapple chunks
- 3 tablespoons cornstarch divided
- 1 tablespoon + ½ cup cold water divided
- ¾ teaspoon garlic powder
- 1 pound pork tenderloin cut into thin strips
- ½ cup soy sauce
- 3 tablespoons brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 2 tablespoons canola oil divided
- 4 cups fresh broccoli florets
- 1 cup fresh baby carrots halved
- 1 small onion cut into wedges
- Hot cooked rice for serving
Instructions
- Drain pineapple, reserving ¼ cup juice.
- In a bowl, mix 2 tbsp cornstarch, 1 tbsp water, garlic powder, and 1 tbsp pineapple juice. Add pork and toss to coat.
- In another bowl, whisk soy sauce, brown sugar, ginger, cayenne, remaining ½ cup water, 1 tbsp cornstarch, and remaining pineapple juice. Set aside.
- Heat 1 tbsp oil in a wok/skillet over medium high heat. Stir-fry pork until cooked (3-4 mins). Remove.
- Heat remaining 1 tbsp oil. Stir-fry broccoli, carrots, and onion for 5-7 mins until tender crisp.
- Whisk sauce and add to skillet. Bring to a boil and cook for 1-2 mins until thickened.
- Return pork and add pineapple chunks to skillet. Heat through, about 2 mins.
- Serve immediately over rice.
Notes
- Don't Skip the Juice: The reserved pineapple juice is essential for the flavor of the sauce. Do not substitute with other juices.
- Cut Pork Evenly: Slicing the pork tenderloin into uniform strips ensures everything cooks at the same rate.
- Veggie Variations: Feel free to substitute or add other vegetables like bell peppers, snap peas, or water chestnuts.
