One-Pan Pineapple Pork (Sweet, Spicy, and Sticky)

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This pineapple pork stir-fry combines tender pork tenderloin, juicy pineapple, colorful bell peppers, and carrots in a sweet and savory honey-soy sauce. 30 Minutes, One-Pan.

Pineapple Pork with Honey Soy Sauce

My pineapple pork tastes like your favorite takeout stir-fry but uses fresh ingredients and comes together in one skillet in exactly 30 minutes right at home.

Serve it over white rice, brown rice, cauliflower rice, or even noodles. I also recommend it with the reader-favorite cilantro-lime black bean rice. If you enjoyed my recent recipes like Mongolian Beef and Orange Chicken, this pineapple pork deserves a spot in your dinner rotation.

Why You'll Love It

• I make everything in one skillet - minimal cleanup, and it's faster than ordering takeout. The marinate-ahead step means dinner comes together in under 15 minutes once you're ready to cook. It's as simple as my Asian beef with veggies or Asian salmon with noodles.
• I use pantry staples plus fresh pineapple to make a restaurant-quality stir-fry that tastes like your favorite Chinese takeout spot. The sweet and savory pineapple sauce is made with soy sauce, honey, garlic, ginger, and sesame oil.
• Nutrition profile: This weeknight dinner is naturally high in protein thanks to lean pork tenderloin and packed with fresh produce like pineapple, bell peppers, and carrots. It's also dairy-free and naturally gluten-free if you use GF soy sauce or tamari sauce.
• Perfect for meal prep, guests & kid-approved: The leftovers reheat beautifully for lunches and quick dinners throughout the week. Mild heat (easy to adjust), familiar veggies, and a fun tropical twist - both kids and adults love this for casual dinners, meal prep, or packing for lunches. Just like my 30-minute ground chicken ramen noodles and sweet chili shrimp.

Ingredients & Substitutions

• Pork tenderloin is what I use here because it's lean, cooks fast, and slices thinly easily. Pork loin or boneless pork chops work too, just slice them thin against the grain. You can also use skinless, boneless chicken breast or thighs if you'd rather skip pork entirely.
• Pineapple. I used fresh, but you can certainly use canned pineapple chunks. Just drain it thoroughly and pat it dry before adding it to the skillet, since canned pineapple holds a lot of extra liquid that'll thin out your sauce.
• Soy sauce. Use low-sodium soy sauce. Coconut aminos can be a gluten-free, soy-free substitute. You can also use gluten-free tamari sauce.
• Honey. Makes the sauce sticky and gives a glossy finish. Brown sugar or maple syrup both work as substitutes.
• Vinegar. I used rice vinegar to add a bit of sourness and brighten the flavors. You can use apple cider vinegar as a substitute.
• Sriracha. Adds a touch of heat. You can adjust the amount to your liking. Chili-garlic sauce or a small spoonful of gochujang both work as substitutes.
• Sesame oil. Adds toasted, nutty flavor to the sauce. 
• Garlic and ginger. Freshly minced. You can also use jarred minced garlic and ginger paste.
• Olive oil. Use olive oil with high smoke point or any other neutral cooking oil for searing thinly sliced pork tenderloin. 
• Vegetables. I use green bell pepper, red bell pepper, and carrot. They add crunch, natural sweetness, and a bright color. Snap peas, broccoli florets, or snow peas are good swaps.
• Green onions are just for garnish. You can also use chopped cilantro instead.

Can you marinate the pork tenderloin overnight?

Yes, you can safely marinate the pork overnight in this recipe as long as it's kept refrigerated in a covered container or zip-top bag. An 8-12 hour marinade actually helps the pork absorb more flavor from the soy sauce, garlic, ginger, and sesame oil, making it even more delicious.

I recommend keeping the marinating time under 24 hours to maintain the best texture, and be sure to reserve the remaining sauce separately for cooking rather than reusing the marinade that touched the raw pork.

How to Make Pineapple Pork

Find the complete ingredient amounts and recipe instructions in the full printable recipe card or continue reading for helpful tips.

• WHISK THE STIR-FRY SAUCE: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger.
• SEASON & MARINATE PORK: Season the pork with salt and pepper. Toss with ⅓ of the sauce and refrigerate for at least 1 hour.
• SEAR PORK: Heat olive oil in a large skillet over medium-high heat. Shake excess marinade from the pork and sear until cooked through and caramelized. Transfer to a plate.

• SAUTÉ VEGGIES: In the same skillet, cook the bell peppers and carrot until slightly softened.
• COMBINE: Return the pork to the skillet. Add the pineapple and remaining sauce, then cook until everything is glazed and caramelized.

• SERVE: Garnish with green onions and serve over white rice.