Sticky-Savoury Pineapple Pork Stir Fry | Ready in 25 mins!
Dive into a deliciously vibrant dish with our Sticky-Savoury Pineapple Pork Stir Fry — ready in just 25 minutes! This sweet-spicy creation brings together tender pork strips and crunchy vegetables, all drenched in a luscious sauce made from the juice of tinned pineapple. Perfect for busy weeknights or a weekend treat, you can easily adjust the heat to suit the whole family by omitting the sriracha if you’re cooking for kids. Serve it over steaming rice or noodles for an irresistible meal that combines tropical flavors with quick, wholesome preparation. Get ready to enjoy a delightful blend of sweet and savory in every bite!
Watch the video by Kitchen Sanctuary
Recipe Instructions
A sweet-spicy stir-fry that uses the fruit and juice from tinned pineapple as the base of this simple sauce. If you’re cooking it for kids, you can leave the sriracha and chilli out entirely and this dish still works great with more of a sweet and sour flavour.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/pineapple-pork-stir-fry/
Ingredients
Pork Stir-Fry
• 2 tablespoons oil
• 500g (1.1lb) pork tenderloin, sliced into thin strips, against the grain
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced
• 2 teaspoons ginger paste
• 200g (1 1/3 cups) mangetout
• 1 red bell pepper, deseeded and sliced
• 1 red chilli, sliced
• Pineapple chunks from 430g (15.1oz) tin of pineapple chunks in juice
Pineapple Chilli Sauce
• Juice from 430g (15.1oz) tin of pineapple chunks in juice (or 120ml (1/2 cup) pineapple juice
• 1 tablespoon white wine vinegar
• 2 tablespoons caster sugar
• 2 tablespoons tomato puree (paste)
• 2 tablespoons light soy sauce
• 1-2 tablespoons sriracha (depending on how hot you like it)
• 1 tablespoon cornflour (cornstarch)
• 180ml (3/4 cup) chicken stock
To Serve
• Boiled rice or noodles
• Spring onions (scallions), chopped
• Chilli flakes
Instructions
1. First make the pineapple chilli sauce by mixing together the pineapple juice, white wine vinegar, sugar, tomato puree, soy sauce, sriracha and cornflour in a bowl or jug, until the cornflour is fully mixed in. Then add the chicken stock and stir again. Put to one side.
2. Heat the oil in a wok over a high heat.
3. Toss pork with the salt and pepper and add to the wok. Cook for 3-4 minutes, moving everything around the wok with a spatula often, until the pork is lightly browned.
4. Add the garlic, ginger, mangetout, red pepper, sliced chilli and pineapple chunks and fry for 3 minutes, tossing everything around in the wok constantly, until the vegetables and pineapple chunks are hot (we want them to retain their crunch though).
5. Add in the sauce and cook for a further 2-3 minutes, stirring often, until hot.
6. Serve with boiled rice or noodles, topped with spring onions and chilli flakes.
Tip: I use pork tenderloin, which is great for a quick stir fry as it’s a tender cut of meat. However, if you wanted to use other cuts – such as shoulder or leg, you can ‘velvet’ them first – to make them softer and more tender. Cut the pork into thin slices or bitesize cubes and place in a bowl with 240ml (1 cup) of cold water plus 2 teaspoons of bicarbonate of soda. Stir and allow to sit for 30 minutes (up to 2 hours), then rinse off and pat dry with kitchen roll. Use as per the recipe.
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Video “Sticky-Savoury Pineapple Pork Stir Fry | Ready in 25 mins!” was uploaded on 11/24/2025 to Youtube Channel Kitchen Sanctuary