Sweet and Savory Pork Stir-Fry with Pineapple

Tender pork, crisp vegetables, and pineapple in a rich homemade sauce served over hot rice 

This recipe came from a distant aunt who absolutely loved cooking and trying different foods. Everyone always told her she should open a restaurant because her meals were so good, but that was never what she wanted.

She was happiest cooking for the people she loved—feeding family gathered around her table, sharing recipes, and making ordinary evenings feel special.

After she passed, my mother was given some of her handwritten recipe cards, and thankfully this recipe was among them. Every time I make it, I think about how food has a way of keeping memories alive long after people are gone.

This sweet and savory pork stir-fry is full of flavor with tender pork, crisp vegetables, pineapple, and a rich homemade sauce that’s delicious served over hot rice.

Ingredients: 

Marinade:
1 Tbs. pineapple juice
2 Tbs. cornstarch
1 Tbs. water
3/4 tsp garlic powder
1 pork tenderloin (1 pound), cut into thin strips

Sauce and Stir-Fry
2 Tbs. cornstarch
3/4 c. cold water
1/2 c. soy sauce
3 Tbs. brown sugar
1/2 tsp ground ginger
1/4 tsp. cayenne pepper
1/2 c. pineapple juice
1 Tbs. olive oil
1 Tbs. butter
4 c. fresh broccoli florets
1 c. fresh baby carrots, cut in half lengthwise
1 onion, cut into thin half moon slices
1 (8 ounce)can unsweetened pineapple chunks, undrained
Hot cooked rice

Directions:

In a medium, whisk together pineapple juice, cornstarch, water, garlic powder until smooth.

Add the thinly sliced pork, turning to coat all sides evenly. Set aside while preparing the sauce.

In a small bowl, whisk together water, and cornstarch until smooth.  

Stir in the soy sauce, brown sugar, ginger, cayenne, and pineapple juice until smooth. Set aside.
    
Heat the olive oil in a large cast iron skillet or wok over medium-high heat.  

Add the pork and stir-fry until the pork is no longer pink, about 5 to 7 minutes. Remove the pork from the skillet and place in a bowl. Cover to keep warm. 

In the same skillet you cooked the pork in, reduce heat to medium and melt the butter.  

Add the broccoli, carrots and onion. Stir-fry until the vegetables are tender, Stir-fry until vegetables are crisp-tender, about 5–6 minutes. 

Whisk the sauce once more, then pour it into the skillet with the vegetables.  Bring to a gentle boil and cook, stirring constantly for 2 minutes or until thickened. 

Stir in the pork and pineapple; heat through. Serve with rice.

Tips for Best Success:

• Slice pork thinly against the grain for tenderness
• Prep all ingredients before cooking—stir-fry moves quickly
• Don’t overcook broccoli; crisp-tender gives the best texture
• Whisk sauce again before adding since cornstarch settles
• Use fresh ginger if you want a brighter flavor

Variations & Substitutions:

• Chicken Option: Substitute chicken breast for pork
• Extra Vegetables: Add snap peas, mushrooms, or bell peppers
• Less Heat: Omit cayenne pepper
• Sweeter Sauce: Add an extra tablespoon brown sugar
• Low Sodium: Use reduced-sodium soy sauce

Serving Suggestions:

• Steamed white rice
• Jasmine rice
• Fried rice
• Egg rolls
• Simple cucumber salad

How to Store:

• Store leftovers in an airtight container in the refrigerator
• Best enjoyed within 3–4 days
• Reheat gently on the stovetop or microwave

Frequently Asked Questions:

Can I make this ahead of time?
Yes. The flavors deepen nicely after chilling overnight.

Can I use frozen broccoli?
Yes, but fresh broccoli gives the best texture.

Why is my sauce too thin?
Let it simmer another minute or two while stirring.

Can I freeze this recipe?
Yes, though vegetables may soften slightly after thawing.