Sweet & Sour Pineapple Pork Stir-Fry

Sweet roasted peppers are drizzled with a citrus vinaigrette with just a touch of heat.
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Sweet & Sour Pineapple Pork Stir-Fry image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/3 cups brown basmati rice
  • 1 8-oz BPA-free can pineapple chunks in 100% juice, juice reserved, divided
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp unsalted tomato paste
  • 1 tbsp rice vinegar or white wine vinegar
  • 1 tbsp raw honey
  • 1 1/2 tsp Sriracha sauce
  • 2 tsp arrowroot starch
  • 1/2 tsp ground ginger
  • 2 tsp olive oil, divided
  • 1 lb pork tenderloin, trimmed and cut into 1-inch cubes
  • 1/4 tsp fresh ground black pepper
  • 1 green bell pepper, seeded and cut into
  • 1/2-inch pieces
  • 1 red bell pepper, seeded and cut into ½-inch pieces
  • 1 tbsp sliced garlic
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds, optional

Preparation

  1. Cook rice to package directions.
  2. Meanwhile, in a small bowl, whisk reserved pineapple juice, soy sauce, tomato paste, vinegar, honey, Sriracha, arrowroot and ginger. Set aside.
  3. In a large wok, heat 1 tsp oil on medium-high. Add pork and black pepper and stir-fry until cooked through, 3 to 4 minutes. Transfer pork to a plate and set aside; keep wok in medium-high heat.
  4. To wok, add remaining 1 tsp oil. Add bell peppers and garlic and stir0fry for 2 minutes. Add pineapple chunks and stir-fry for 30 seconds. Whisk soy sauce mixture and add to wok. Return pork and any juices to wok and cook until sauce is thick and bubbly, about 1 minute. Serve over rice. Garnish with green onions and sesame seeds (if using).

Nutrition Information

  • Serving Size: 1 cup pork mixture and 1/2 cup rice
  • Calories: 441
  • Carbohydrate Content: 67 g
  • Cholesterol Content: 74 mg
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 31 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 552 mg
  • Sugar Content: 16 g
  • Polyunsaturated Fat Content: 1 g