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Pineapple Pork Stir-Fry

There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon plus 1/2 cup cold water, divided
  • 3/4 teaspoon garlic powder
  • 1 pork tenderloin (1 pound), cut into thin strips
  • 1/2 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons canola oil, divided
  • 4 cups fresh broccoli florets
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 small onion, cut into wedges
  • Hot cooked rice

Directions

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat.
  • In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
  • In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
  • Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts
1 cup: 230 calories, 7g fat (1g saturated fat), 42mg cholesterol, 1295mg sodium, 21g carbohydrate (13g sugars, 2g fiber), 19g protein.

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Reviews

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Average Rating:
  • College
    Oct 4, 2020

    I didn’t follow the recipe exactly but it was ????(delicious) according to me wife. She even asked me to make it for her parents.

  • cpa111203
    Jul 24, 2020

    Really tasty. Left out the cayenne, but added a few dashes of siracha. We'll definitely make it again.??

  • Melissa
    Feb 4, 2020

    This made a good dinner. It was a little salty, so I'd decrease just a bit of the soy sauce next time. I made fried rice and egg drop soup to go with this. Also used onion, red and green bell peppers instead of broccoli and carrots as they're what I had on hand.

  • Francis
    Jan 17, 2020

    Excellent! I had to omit the cayenne since my husband can't eat spicy. But put some on mine after trying it without! Great both ways! I also used half the broccoli, 4 cups seemed a bit much. Very versatile, I can see using chicken or other vegetables. This recipe goes in the keeper box!

  • Martha
    Dec 8, 2019

    we will keep this recipe. great for 2 people with left overs for lunch. Will add a little more cayenne pepper next time.

  • Sue
    Sep 27, 2019

    Pretty good. I want a little thicker sauce and more pineapple flavor than I got here. I added cauliflower, some peppers and fresh mushrooms. I served it with chow mein noodles. Made more than enough as always .

  • Kris
    Apr 29, 2018

    Delicious.

  • Lyndita
    Apr 4, 2018

    Very tasty??????

  • Brock321
    Mar 13, 2016

    Liked the flavor, did not add the cayenne pepper. Will use sauce for all my stir-fry'sMade it with chicken.

  • ottis_1
    Sep 20, 2015

    This had really great flavor. I will need to cut back on cayenne a little next time. My prego belly can't handle spicy much latley. But very good and would be easy to play around with the ingredients.Thanks for sharing!