Pineapple Pork (Easy Sweet and Savory Skillet Dinner)
This pan-seared pineapple pork stir-fry is loaded with bell peppers, carrots, and fresh pineapple in a sticky soy-honey-sriracha glaze. Easy, vibrant, and ready in about 30 minutes. Perfect weeknight dinner over rice.
Servings 4
Calories 306kcal
Ingredients
For the Sauce:
- ¼ cup low-sodium soy sauce
- 3 tablespoons honey
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
For the Pineapple Pork:
- 1 lb pork tenderloin thinly sliced
- pinch salt to taste
- pinch pepper to taste
- 1 tablespoon olive oil
- ½ medium green bell pepper chopped
- ½ medium red bell pepper chopped
- ½ cup carrot shredded
- 1 ½ cups fresh pineapple chunks
- 3 medium green onions for garnish
Instructions
- Prepare the sauce. In a small bowl, whisk together soy sauce, honey, rice wine vinegar, sriracha, sesame oil, garlic, and ginger. Set aside.
- Marinate pork. Add thinly sliced pork tenderloin to a medium bowl. Season with salt and pepper. Then, pour ⅓ of the sauce over the pork. Marinate in the fridge for at least 1 hour.
- Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Shake off the excess marinade from the pork slices to avoid steaming. Sear for a few minutes until cooked and caramelized. Remove from the skillet.
- Add green bell pepper, red bell pepper, and carrot to the same skillet. Sauté for about 2-3 minutes or until softened. Return seared pork to the skillet, add pineapple chunks, and pour the remaining sauce. Stir together and cook until pork and veggies are glazed and caramelized. Garnish with chopped green onions. Serve over white rice. Enjoy!
Notes
- Use a high-sided, heavy skillet like cast iron or stainless steel to ensure even cooking and prevent burning or sticking.
- Marinate the pork for at least 1 hour, or even overnight. For this specific recipe, I would actually consider overnight marination (in the fridge) ideal if you're planning ahead. This will help the flavors soak into the pork, making it more tender and flavorful.
- Don't overcrowd the pan: Sear thinly sliced pork tenderloin in batches instead of overcrowding the pan. Batch cooking will ensure the pork has a nice golden crust and doesn't steam.
- Can I use canned pineapple instead of fresh? Yes. I recommend draining it very well before adding it to the skillet. Fresh pineapple delivers the best texture and flavor, but canned pineapple works perfectly when you're short on time.
- How do I keep the pork from drying out? Slice it thinly, cook over medium-high heat, and avoid overcooking. I always remove the pork as soon as it's cooked through and return it to the pan only long enough to coat it with the sauce.
Storage, Reheating, Freezing
- Storage: Store leftover Pineapple Pork in an airtight container in the refrigerator for up to 4 days. Keep rice separate if possible to maintain the best texture.
- Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave individual portions in 30-second intervals until heated through.
- Freezing: Freeze cooled Pineapple Pork in freezer-safe containers for up to 3 months. The peppers soften slightly after thawing, but the flavor remains excellent.
Nutrition
Calories: 306kcal | Carbohydrates: 32g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 675mg | Potassium: 769mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3354IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 2mg