Pork and Pineapple Stir Fry

close up overhead shot of pork and pineapple with wooden spoon digging in

Print Recipe

5 from 4 votes

This is THE most delicious way to serve the classic combo of Pork and Pineapple!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Asian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Small Mixing Bowl & Whisk
Sharp Knife & Chopping Board
Large Pan or Wok with Wooden Spoon
Paper Towels

Ingredients

Pork Stir Fry

1lb / 500g Pork Tenderloin, brought close to room temp
1/2 cup / 70g Raw Unsalted Cashews
1x 15oz / 425g can of Pineapple Slices in Juice, diced & juice saved for sauce below (or sub 9oz/250g fresh pineapple)
2 small Peppers, diced into large chunks
2 Spring Onions, finely sliced
1 finely diced tsp EACH: Garlic, Ginger
1/4 tsp Chilli Flakes, or to taste
1.5 tbsp Vegetable Oil, or as needed
Salt & Pepper, to taste

Sauce

3/4 cup / 180ml Pineapple Juice (should be exact measurement of juice from the can)
1/3 cup / 80ml Hoisin Sauce
1/4 cup / 70g Honey
2 tbsp Light/All Purpose Soy Sauce
1 tbsp Rice White Vinegar, (can sub Apple Cider Vinegar)
1 tbsp Cornstarch/Cornflour

Instructions

Sauce: In a small mixing bowl whisk together pineapple juice, hoisin sauce, honey, soy sauce, vinegar and cornstarch/cornflour. Place to one side and whisk again just before needed.
Pork: Slice tenderloin into thin strips. Pat dry with paper towels then season both sides with a good pinch of salt and pepper. Place to one side.
Cook Cashews: Heat up 1.5 tbsp oil in a large pan or wok over medium heat. Add cashews and fry until deep golden and crunchy, stirring frequently. Careful - they'll go from perfect to burnt very quickly! Remove and leave oil behind.
Cook Pork: Turn heat up to medium high and add in pork slices (you may need to do this in two batches). Cook for around 1-2mins each sides, or until lightly golden and just about cooked through. Remove from pan.
Stir Fry: Add a dash more oil if needed, then add in your peppers and fry for a few mins until they just begin to pick up colour. Add in garlic, ginger and chilli flakes and fry for 1-2mins longer. Turn heat back down to medium, stir in spring onion and pineapple then pour in sauce.
Simmer & Serve: Allow the sauce to simmer for a few mins until it starts to thicken, then stir in the cooked pork and cashews. Serve with rice and enjoy!

Video

Notes

a) Pineapple - I like to use canned pineapple because it gives you the perfect amount of juice for the sauce. However you can use fresh pineapple and buy the juice separately if you wish!

b) What other cuts of pork can I use? - Any sort of fillet/loin will do the trick. Just make sure you slice into thin strips and preferably against the natural grain of the meat. Allowing the meat to come close to room temp and only flash frying for a minute or so each side will help prevent the pork from drying out/going chewy.

c) Can I sub Chicken? - I have tried this with chicken thigh and it works great! Just dice 1lb/500g boneless/skinless chicken thigh into bite sized pieces and fry in batches until golden all over and cooked right through the centre. This will take longer to cook than the pork so just be vigilant.

d) Calories - whole recipe divided by 4 with no rice.

Nutrition