Pork And Pineapple Stir Fry

Tender slices of pork drenched in a sweet, sticky and tangy pineapple sauce and loaded with extra goodies. If this doesn’t end up on your regular dinner rotations I’m not sure what will! Follow me…

Pork Pineapple Sauce

The sauce for this stir fry is nothing short of drinkable. Better still, you only need 6 ingredients!

Pineapple Juice – For this recipe I opt for canned pineapple and use the juice from the can to make the sauce. That way it’s more efficient than buying a fresh pineapple alongside fresh pineapple juice. However you can do the latter if you fancy! Hoisin Sauce – This makes up a big part of the sauce and compliments both the pineapple and pork beautifully. Honey – Helps the sauce go sticky and brings out the sweet tones in the pineapple. Soy Sauce – Balances out the sweet flavours with a gentle salty flavour. Vinegar – Cuts through the sweetness/saltiness. I usually go for rice white vinegar, but apple cider vinegar works well too. Cornstarch/Cornflour – Helps thicken the sauce.

Can I make this ahead of time?

Yep, to get ahead of the game you can easily whip up the sauce and tightly cover in the fridge until needed. Just leave out the cornstarch/cornflour and whisk in just before needed.

Pork Tenderloin

Aka pork fillet, is the perfect cut for a dish like this. It’s fairly lean, meaning you can cook it quickly without having to render down the fat. It’s also, as the name suggests, quite tender.

How do I stop pork from drying out?

A common issue when working with pork is that it easily drys out if it’s not prepped/cooked properly. Here’s a few tips to help avoid that:

Room Temp – I recommend bringing your pork close to room temp before frying it. Frying meat straight out the fridge also causes it to seize up and go chewy. Slicing – Slice it into thin strips and preferably against the natural grain of the meat. This will help prevent long chewy strands of meat. Quick – Because the strips will be nice and thin, you only need to flash fry it until lightly golden and just about cooked in the centre. Remove – You’ll want to remove the pork from the pan and let it rest as you get on with the stir fry. This will avoid the pork over cooking whilst being in the pan and it’ll also give chance for the meat to relax as it rests.

Can I substitute chicken?

If I haven’t convinced you with the pork, you can absolutely trade in chicken and it works just as well! More on that in the recipe card notes below. Process shots: lay pork tenderloin on chopping board (photo 1), slice into thin strips (photo 2), pat dry then season (photo 3).

Pineapple Pork Stir Fry

Once you’ve made the sauce and prepped the pork, we’re actually going to start off the stir fry by frying cashews. Because all great things that with golden crunchy cashews, right? From there you’ve then got some nutty infused oil to start frying up the pork. I recommend frying the pork up in two batches, just so you don’t overcrowd the pan and cause the pork to steam. Again, this should only take a few mins. You only need the pork just about cooked through the centre and lightly golden on the outside. Process shots: add cashews to oil (photo 1), fry until golden then remove (photo 2), add pork in batches (photo 3), fry then remove (photo 4), fry peppers (photo 5), fry ginger, garlic and chilli flakes (photo 6), stir in pineapple and spring onion (photo 7), stir in sauce then add back in pork/cashews (photo 8).

Serving Pork and Pineapple

I love serving this with rice, just so it can soak up all that gorgeous sauce. I also like a sprinkling of spring onion and a pinch of chilli flakes to finish. Totally optional though! If you’re after another delicious stir fry recipe check out my Cashew Chicken Stir Fry! For more fruity recipes check out my Pomegranate Chicken, Apricot Chicken and Salmon & Mango Salsa! Alrighty, let’s tuck into the full recipe for this pork and pineapple stir fry shall we?!