Sweet & Sour Pineapple Pork Stir-Fry

Sweet & Sour Pineapple Pork Stir-Fry

This meal is easy to prep in advance and marinate until you are ready to cook up some stir-fry rather than cave into take-out. * NOTE* You can sub cubed chicken breasts for the pork tenderloin to make this work for your families tastes and for what you have in your freezer.

Yields: 6 servings


  • 2 cups brown basmati rice
  • 1 8-oz can pineapple chunks in 100% juice, juice reserved, divided
  • 1/4 cup reduced-sodium soy sauce
  • 4 tbsp unsalted tomato paste
  • 2 tbsp rice vinegar or white wine vinegar
  • 2 tbsp raw honey
  • 1 1/2 tsp Sriracha sauce
  • 4 tsp cornstarch
  • 1 tsp ground ginger
  • 1 Tbls. olive oil, divided
  • 2 lb pork tenderloin, trimmed and cut into 1-inch cubes (you can ask your butcher to do this) * NOTE* You can sub cubed chicken breasts
  • 1/4 tsp fresh ground black pepper
  • 1 onion, cut in half and sliced vertically
  • 1 green bell pepper, seeded and cut into 1/2-inch pieces
  • 1 red bell pepper, seeded and cut into ½-inch pieces
  • 1 orange bell pepper, seeded and cut into 1/2 inch pieces
  • 1 tbsp minced garlic
  • 4 green onions, thinly sliced
  • 1 tsp toasted sesame seeds, optional


  1. Cook rice to package directions.
  2. Meanwhile, in a small bowl, whisk reserved pineapple juice, soy sauce, tomato paste, vinegar, honey, Sriracha, cornstarch and ginger. Set aside. (Tip: For meal prep add Pork to a gallon zip lock bag with the marinade and refrigerate until ready to use)
  3. In a large pan, heat 1 tsp oil on medium-high. Add pork (If pork was in marinade, only add the pork to the pan and save the marinade for later) and black pepper and stir-fry until cooked through, 3 to 4 minutes until browned but not cooked all the way through.
  4. Transfer pork to a plate and set aside; keep pan on medium-high heat.
  5. To pan, add remaining 1 tsp oil. Add onion, bell peppers and garlic and stir-fry for 2 minutes. Add pineapple chunks and stir-fry for 30 seconds. Whisk soy sauce marinade mixture and add to wok. Return pork and any juices to wok and cook until sauce is thick and bubbly, about 1 minute.
  6. Serve over rice. Garnish with green onions and sesame seeds (if using).