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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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
- 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).
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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g