A Comforting Stir-Fry Everyone Will Love
This Pineapple Pork Stir-Fry comes straight from my mother’s recipe box. She would make this meal when the garden was producing fresh vegetables, and I didn’t mind eating them one bit when they were cooked like this. Everything tasted so fresh and flavorful.
When I had children of my own, vegetables were a different story. They weren’t always excited about broccoli or carrots — but stir-fry? That was a different matter. The sweet pineapple, savory sauce, and tender pork made this dish one they happily cleaned off their plates.
It may take a little time to prepare, but it is absolutely worth it. The flavors are balanced perfectly — sweet, savory, just a little bit of spice — and when served over hot rice, it becomes a meal that feels both comforting and special.
Ingredients:
1 - 8 ounce can unsweetened pineapple chunks, drained (reserve juice)
1/4 c. pineapple juice, divided
1 Tbs. plus 1/2 cup cold water, divided
3 Tbs. cornstarch, divided
3/4 tsp. garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/4 c. soy sauce
1/4 c. Worcestershire
3 Tbs. brown sugar
1/2 tsp. ginger
1/4 tsp. cayenne pepper
2 Tbs. olive oil, divided
4 c. broccoli florets
1 c. baby carrots, cut in half lengthwise
1 onion, thinly sliced into half moons
Hot cooked rice
Directions:
In a medium bowl, combine 1 tablespoon reserved pineapple juice, 1 tablespoon water, 2 tablespoons cornstarch, and garlic powder. Stir until smooth with no lumps.
Add pork strips and turn to coat. Set aside.
In a small bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, ginger, cayenne pepper, remaining 1/2 cup water, remaining 1 tablespoon cornstarch, and remaining pineapple juice. Mix until smooth. Set aside.
Heat 1 tablespoon olive oil in a large cast iron skillet or wok over medium-high heat.
Add pork and cook until no longer pink. Remove to a covered bowl and keep warm.
In the same skillet, add remaining 1 tablespoon oil.
Add broccoli, carrots, and onion. Cook and stir until vegetables are tender-crisp.
Stir the soy sauce mixture again and pour into the skillet. Bring to a boil.
Cook and stir for about 2 minutes, or until thickened.
Add pork and pineapple chunks to the skillet. Cook until heated through.
Serve. Spoon over hot cooked rice and enjoy.
Tips for Best Success:
- Slice the pork thinly for tender, quick cooking.
- Do not overcrowd the skillet when cooking pork — cook in batches if needed.
- Keep vegetables slightly crisp for the best texture.
- Stir the sauce before pouring it in, as cornstarch settles quickly.
- We often double the sauce if serving over extra rice.
Variations & Substitutions:
- Substitute teriyaki sauce for part of the soy sauce for a sweeter flavor.
- Use a frozen bag of oriental-style vegetables for convenience.
- Add green bell pepper for extra color and crunch.
- Swap pork for chicken breast or shrimp.
- Adjust cayenne for more or less heat.
Serving Suggestions:
- Serve over white rice, jasmine rice, or brown rice.
- Spoon over fried rice for a heartier meal.
- Serve with egg rolls or potstickers.
- Add a side of steamed snow peas or Asian cucumber salad.
How to Store:
Reheating:
Freeze (without rice) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions:
Can I make this ahead of time?
Yes. You can slice the pork and prepare the sauce up to a day ahead. Store separately in the refrigerator.
Can I use fresh pineapple?
Absolutely. Just reserve some juice or substitute with a little extra water and a splash of pineapple juice if needed.
Why is my sauce not thickening?
Make sure the mixture reaches a full simmer. Also, stir the sauce before adding it to redistribute the cornstarch.
Can I make it less salty?
Use low-sodium soy sauce and adjust to taste.
Is this recipe spicy?
It has mild warmth from cayenne. You can omit it entirely for a kid-friendly version.
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