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Pineapple Pork Stir-Fry
The unexpected addition of pineapple to this simple stir-fry gives it a sweet and juicy burst of flavor. You’ll want to add it to your weeknight rotation!
Ingredients
- 1 tbsp (15 mL) vegetable oil, divided
- 1 pork tenderloin (1½ lbs./700 g), cut into ¼" (6-mm) strips
- 3 tbsp (45 mL) Asian Seasoning Mix, divided
- 1 small red onion, cut into wedges
- 1 red bell pepper, seeded and sliced
- 3 cups (450 mL) small fresh broccoli florets
- 1 can (20 oz. or 398 mL) pineapple chunks in juice, juice reserved
- 1½ tbsp (22 mL) soy sauce
- 1 tbsp (15 mL) cornstarch
- Optional: Cooked rice, cashews, or peanuts
Directions
- Heat ½ tbsp (7 mL) of the oil in a large skillet or wok over medium-high heat for 3 minutes.
- Season the pork with 1 tbsp (15 mL) of the seasoning. Add half of the pork to the skillet. Cook and stir for 4–5 minutes, or until browned. Remove the pork from the skillet and keep warm. Repeat with the remaining pork.
- Add the onion, bell pepper, and broccoli to the skillet and cook for 3 minutes, stirring occasionally. Return the pork and juices to the skillet.
- Combine the remaining seasoning with ¾ cup (175 mL) of the reserved pineapple juice, soy sauce, and cornstarch in a small bowl. Pour the sauce over the pork and vegetables and add the pineapple. Bring to a simmer and continue cooking until the sauce is thickened, about 3–5 minutes.
- Serve over cooked rice and top with chopped nuts, if you’d like.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 240, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 75 mg, Sodium 420 mg, Carbohydrate 24 g, Fiber 3 g, Sugars 19 g (includes 0 g added sugar), Protein 26 g
Cook's Tips:
Instead of pork, you can use diced chicken breast, steak, or shrimp.
Make this dish vegetarian with a double dose of vegetables.
