Pork & Pineapple Stir-Fry! Full of thinly sliced pork tenderloin and veggies all coated in a sweet and simple pineapple sauce. An easy weeknight dinner!
This post is sponsored by Dole Packaged Foods
Pork & Pineapple Stir-Fry! My family always loves stir-fry night and this recipe is a favorite. It’s full of thinly sliced pork tenderloin and veggies all coated in a sweet and simple pineapple sauce. It also comes together in 30 minutes making it perfect for a busy night!
Using pork tenderloin in stir-fry is such a great way to switch it up from the usual chicken or beef stir-fry. I like using pork tenderloin better than other cuts of pork because it keeps a nice tender texture rather than becoming chewy.
Coating the thinly sliced pork in a little cornstarch helps to achieve that restaurant-style brown coating. It also helps the sauce to nicely coat every piece of meat.
This stir-fry is full of brightly colored bell peppers which pair deliciously with the pork. For the stir-fry sauce, use the juice from a can of Dole Pineapple Chunks as a base. Then mix it with gluten-free soy sauce, brown sugar, a splash of vinegar and a pinch of red pepper flakes to create a deliciously balanced sweet and savory sauce.
Be sure to thinly slice everything and have the sauce mixed and ready to go before you start the cooking process. Stir-fries come together quick, so it’s helpful to have everything ready before you start! I also like to start some jasmine rice in my instant pot while prepping so everything is ready at the same time.
At the end of cooking I mix half of the pineapple chunks into the stir-fry. My kids love to eat the rest of the pineapple chunks with dinner. Add some steamed rice and you’ve got a kid-friendly dinner everyone will love!
Pork and Pineapple Stir-Fry
Prep all the ingredients before starting cooking so they are ready to go
Use pork tenderloin instead of other cuts of pork so the meat stays tender
Coat the pork in a little cornstarch before cooking
Use pineapple juice from canned pineapple for the base of the sauce
Serve with steamed rice – Enjoy!Print
An easy, healthy weeknight meal that kids love! Full of thinly sliced pork tenderloin and healthy veggies all coated in a sweet and simple pineapple sauce.
For the Stir-Fry:
- 2-2 1/2lbs pork tenderloin, thinly sliced
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- avocado or coconut oil for cooking
For the Sauce:
- 1 20oz can Dole Pineapple Chunks, juice drained into a measuring cup (should be about 1 cup of juice)
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- pinch of red pepper flakes
- white rice for serving
Note: Before starting to cook, be sure the pork, bell peppers and onion are all sliced and the sauce is ready to go. The cooking process for this stir-fry is fast so it’s helpful to have everything prepped!
Place the thinly sliced pork tenderloin in a bowl, sprinkle with the cornstarch, salt and pepper and toss to evenly combine.
Open the can of pineapple and drain the juice into a measuring cup. Add the remaining sauce ingredients and stir to combine. Set aside.
Place a large non-stick skillet over medium-high heat. Add 2 tablespoons of oil and heat for a minute or so until hot and shimmering. Add 1/2 the pork tenderloin and cook in an even layer, not moving for 3-4 minutes until browned. Brown on the other side then transfer to a plate. Repeat with the remaining pork tenderloin adding more oil if needed.
After browning the pork tenderloin, add the peppers and onions to the now-empty skillet and cook until softened, about 2-3 minutes. Add the pork back to the pan along with the sauce and 1 cup of pineapple chunks. Cook until the sauce has thickened and everything is bubbly and hot.
Serve over hot rice with the remaining pineapple chunks on the side. Enjoy!