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Simple Recipes for Every Day

Pineapple Pork Stir-Fry with Peppers

Pineapple Pork Stir Fry with red bell peppers and avocado in a skillet
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 2 pounds pork tenderloin, cut into 1½-inch pieces
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • ½ cup low-sodium soy sauce or tamari
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons honey (optional)
  • 2 teaspoons freshly grated ginger
  • 1 ½ tablespoons cornstarch
  • 1 large red bell pepper, 1-inch dice
  • 2 cups 1-inch diced, pineapple
  • 4 garlic cloves, minced
  • 1 bunch green onions, thinly sliced
  • 1 large avocado, diced
  • 2 teaspoons sesame seeds, for serving (optional)
  • Sriracha or chili sauce, for serving (optional)
  • Coconut rice, for serving (optional)

Method

  1. Season the pork all over with the salt.

  2. Heat 2 tablespoons of the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the pork and cook, stirring, until golden brown on all sides and cooked through, about 15-18 minutes total. Transfer to a plate.

  3. Meanwhile, in a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, ½ cup water and the cornstarch, until combined.

  4. To the same skillet, over high heat, add the remaining tablespoon of oil. Once the oil is glistening, add the bell pepper and pineapple. Cook, stirring until the pineapple begins to soften and release some of its juices, about 5 minutes. Stir in the garlic, white and light green parts of the onions and cook until fragrant, 1 minute.

  5. Return the pork and any collected juices to the skillet. Pour in the soy sauce mixture, bring to a boil, and cook, stirring occasionally, until the sauce thickens, about 2 minutes.

  6. Remove the pan from the heat. Garnish with the remaining green onions, avocado, sesame seeds and desired amount of sriracha, if using. Serve on its own, or over coconut rice if using.