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pork pineapple stir fry over rice on gray plate with can of Dole pineapple
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Meaningful Eats

Pork and Pineapple Stir-Fry

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.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

For the Stir-Fry:

  • 2-2 ½ lbs pork tenderloin thinly sliced
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ 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:

  • 20 oz can Dole Pineapple Chunks juice drained into a measuring cup (should be about 1 cup of juice)
  • ¼ cup white vinegar
  • ¼ cup brown sugar
  • 2 tablespoons tamari gluten-free soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • pinch of red pepper flakes
  • white rice for serving

Instructions

  • 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 ½ 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!

Nutrition

Calories: 368kcal | Carbohydrates: 32g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 827mg | Potassium: 1030mg | Fiber: 2g | Sugar: 24g | Vitamin A: 780IU | Vitamin C: 87.9mg | Calcium: 42mg | Iron: 2.6mg