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 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
Cook rice to package directions.
Meanwhile, in a small bowl, whisk reserved pineapple juice, soy sauce, tomato paste, vinegar, honey, Sriracha, arrowroot and ginger. Set aside.
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.
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).
No need to stop for Asian takeout tonight. This dish hits all the sweet, salty and tart notes you’d expect from a decadent stir-fry – you’d never know it came out of your slow cooker! Serve over brown rice.