Pineapple Pork Stir Fry Food

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SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE



Sweet and Sour Stir-Fried Pork with Pineapple image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 cup brown rice
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1 1/4 pounds pork tenderloin, trimmed
1 tablespoon cornstarch
Kosher salt and cracked black pepper
1 tablespoon peanut oil
2 cloves garlic, minced
2 bell peppers (any color), sliced
1/2 cup diced fresh pineapple
4 scallions, thinly sliced on the diagonal
2 tablespoons roasted peanuts, chopped (optional)

Steps:

  • Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.

PORK AND PINEAPPLE STIR-FRY



Pork and Pineapple Stir-Fry image

Make and share this Pork and Pineapple Stir-Fry recipe from Food.com.

Provided by selizhicks

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups uncooked instant rice
2 cups water
4 tablespoons brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes, if desired
3 tablespoons soy sauce
1 (20 ounce) can pineapple chunks, drained, 2 tablespoons liquid reserved
3/4 lb boneless lean pork, cut into thin bite-size strips
1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)

Steps:

  • Cook rice in 1 ½ cups of the water as directed on package.
  • Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
  • Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
  • Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
  • Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
  • Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.

PORK WITH GREEN PEPPERS & PINEAPPLE



Pork with green peppers & pineapple image

This is a fairly simple stir fry dish. This could probably be adapted to different tastes quite easily such as different vegetables and/or meat. Prep time does not include marinating time.

Provided by Nanette62

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork (any lean cut)
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1/2 cup pineapple juice (drained from pineapple chunks)
3 tablespoons vegetable oil
1 cup green pepper, 1/2 inch pieces
1/2 cup thinly sliced carrot
1 cup pineapple chunk

Steps:

  • Slice pork thinly (meat is easier to slice when partly frozen).
  • Combine soy sauce& 1 tbls.
  • cornstarch in a bowl.
  • Marinate pork in this mixture at least 15 minutes but an hour or more is better.
  • Mix remaining 1 tbls. cornstarch with sugar& 1/2 cup pineapple juice, set aside.
  • Heat oil in large skillet or wok.
  • Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.
  • Add pineapple juice mixture to meat& blend thoroughly, remove from pan.
  • Stir fry green pepper, carrots& pineapple chunks for about 3 minutes.
  • Return meat& juice mixture to pan, stir just until heated through.

Nutrition Facts : Calories 430.3, Fat 21.3, SaturatedFat 5.2, Cholesterol 97.5, Sodium 581.8, Carbohydrate 24.1, Fiber 1.7, Sugar 16.9, Protein 35

ORANGE-PINEAPPLE PORK STIR FRY



Orange-Pineapple Pork Stir Fry image

Fruit and pork stir fry served over rice.

Provided by Heather

Time 45m

Yield 4

Number Of Ingredients 18

3 tablespoons all-purpose flour
2 tablespoons water
1 ½ cups water
1 cup brown sugar
⅓ cup rice vinegar
¼ cup lemon juice
2 tablespoons orange juice
½ teaspoon minced garlic
½ teaspoon onion powder
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound boneless pork chops
2 tablespoons butter
1 cup shredded carrots
1 (8 ounce) can pineapple chunks, drained and cut in half
1 cup diced orange wedges
1 cup hot cooked rice

Steps:

  • Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
  • Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
  • Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
  • Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
  • Serve over cooked rice.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 94.8 g, Cholesterol 51.4 mg, Fat 10.4 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 246 mg, Sugar 68.1 g

SPICY PORK-AND-PINEAPPLE STIR-FRY



Spicy Pork-and-Pineapple Stir-Fry image

Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry is full of bright flavors. Brought together with a quick sauté and sriracha sauce for some sweet-heat, it's then spooned over cilantro-flecked brown rice for a fast and nutritious weeknight dinner.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

1 pork tenderloin (about 12 ounces), halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
2 cups cooked brown rice or rice blend
1 white onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
6 ounces green beans, trimmed and halved
1/2 small pineapple, cored and cut into 3/4-inch pieces (2 cups)
1 tablespoon Sriracha or chili-garlic sauce
2 tablespoons cornstarch
1/2 cup packed chopped fresh cilantro, plus more for serving

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
  • Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
  • Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

PORK 'N' PINEAPPLE STIR-FRY



Pork 'n' Pineapple Stir-Fry image

I believe this recipe was taken from a very, very old copy of the Canadian version of Reader's Digest, and I think the lady who contributed it was a Canadian marathon runner. For a really spectacular presentation, cut a pineapple in half; use the pulp in this recipe and pile the stir-fry into the shell. An abolutely amazing recipe, I think, but judge for yourself. It is tasty and relatively simple and quick to prepare. (Note: I sometimes add about a cup of mushrooms, too - you can play with the veggie content. I also serve Soy sauce on the side.)

Provided by Gwen35

Categories     Pork

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons margarine
4 green onions, cut on the bias in 1/2-inch slices
1 -2 garlic clove, finely chopped
1 lb pork tenderloin, thinly sliced (on the diagonal)
1 sweet pepper, thinly sliced (any colour)
1 cup pineapple chunk (fresh or canned)
1/2 teaspoon ginger, ground
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon dried chili pepper flakes (optional)

Steps:

  • Melt butter or margarine in a large, heavy skillet.
  • Toss onions with garlic in butter over medium heat until just softened.
  • Add pork and brown lightly two or three minutes per side. Remove meat and set aside.
  • Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly.
  • Sprinkle with flour and add milk, stirring well, bringing it just to the boil.
  • Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened.
  • Return pork to pan and heat through.
  • Adjust seasonings.
  • Great served with rice or noodles.

Nutrition Facts : Calories 607.9, Fat 28.7, SaturatedFat 14.4, Cholesterol 197.3, Sodium 1132.9, Carbohydrate 35.3, Fiber 3.4, Sugar 21.2, Protein 53

PORK AND PINEAPPLE STIR FRY



Pork and Pineapple Stir Fry image

I'm not normally a fan of fruit's mixed in with my protein but have to admit I really like this recipe. This is fairly easy to make and tastes better than any restaurant for sure.

Provided by Shock55

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups white rice, unpreparred
1 lb boneless pork chop, cut in bite size cubes
2 tablespoons cornstarch
2 tablespoons soy sauce
2 teaspoons fresh ginger
1 (20 ounce) can pineapple chunks in juice
2 tablespoons oil
8 ounces frozen sugar snap peas
1 medium red bell pepper, cut in bite size pieces
1 tablespoon cornstarch
1/4 cup soy sauce

Steps:

  • Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared.
  • Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork.
  • Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside.
  • Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside.
  • Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens.
  • Serve over rice.

PINEAPPLE PORK STIR-FRY



Pineapple Pork Stir-Fry image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.

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