pork and pineapple stir-fry

4.20 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 1 ½ lbs. pork tenderloin, trimmed + sliced thin
  • 1 tablespoon cornstarch
  • kosher salt and cracked black pepper
  • 1 tablespoon avocado or vegetable oil
  • 2 cloves garlic, minced
  • 3 bell peppers, sliced
  • 1 cup diced fresh pineapple
  • 4 scallions, thinly sliced on the bias
  • ¼ cup low-sodium soy sauce
  • ¼ cup rice vinegar
  • 3 tablespoons granulated sugar


  • cooked white rice or noodles
  • 2 tablespoons roasted peanuts, chopped
  • 2 tablespoons chopped fresh cilantro
  • lime wedges


  • Place 1 ½ lbs. sliced pork in a mixing bowl; sprinkle with 1 tablespoon cornstarch and season with a big pinch salt and pepper; toss to coat.
  • In a large (12-inch) skillet or wok, heat 1 tablespoon oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add 2 cloves minced garlic and the 3 sliced bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes.
  • Add 1 cup diced pineapple and 4 sliced scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer.
  • In a large liquid measuring cup, whisk together ¼ cup soy sauce, ¼ cup rice vinegar, and 3 tablespoons sugar; add to the skillet. Cook until the sauce thickens, about 2 to 3 minutes.
  • Serve over cooked rice and garnish with chopped peanuts, chopped cilantro, and lime wedges.


  • Serve with an Asian Slaw salad kit or my Cucumber Avocado Salad to complete this meal.


  • Protein: Swap the thinly sliced pork for thinly sliced chicken or beef. Cook chicken to 165°F and beef to 135°F for medium rare. 
  • Vegetarian: Remove the pork and  add 1 lb. crumbled tofu, drained and pressed.
  • Gluten-Free: Use coconut aminos or tamari instead of soy sauce.


  • Slice bell peppers, pineapple, and scallions and store in separate airtight containers in the fridge for up to 3 days.
  • Prepare sauce in advance and store in an airtight container in the fridge for up to 3 days.


Calories: 338kcal | Carbohydrates: 24g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 669mg | Potassium: 998mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2942IU | Vitamin C: 137mg | Calcium: 39mg | Iron: 3mg