Pineapple and Pork Stir Fry 
This dinner is so quick to cook up, I can't believe I don't make it more often.
Naturally, my kids go for the pork, pineapple and rice and completely steer clear of the onions, mushrooms and red bell pepper. Oh well, it's all good to the grown ups and everyone is happy to have something different for dinner.
Waaaay back in 1983ish, I asked for a wok so I could learn to cook Chinese food. Back then, EVERY BODY ate 'Chinese' food.
I vividly remember the frantic pace of bringing that first meal together. It was sweet and sour pork. I didn't have a clue that I was suppose to prep and chop ALL the ingredients FIRST, before putting one piece in that hot wok. I just thought each item would need 5 to 10 minutes to cook and I could just chop between ingredients....what a fool I was.
HERE'S ALL IT TAKES
- 1 cup parboiled rice, cooked as directed on the package and kept warm on the side
- 1 pound of boneless pork chops, cut into 1.5 inch pieces
- 1/2 cup flour (1/2 white, 1/2 whole wheat, good but optional)
- 2 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 to 1/2 cup oil for frying, enough to cover the bottom of a large fry pan
- 1 pound can of chunk pineapple
- 1 medium onion, cut into bite size pieces
- 1 small red bell pepper, cut into bite size pieces
- 8 to 10 white mushrooms, quartered
- salt and fresh ground pepper
- 2 teaspoons cornstarch
- fresh ground red pepper flakes (great for the grown ups, but optional)
chopping all the ingredients the same size and having them ready to cook is KEY to this meal.
Open canned pineapple, drain pineapple into colander, catching and reserving all the pineapple juice.
Chop all the vegetables and set aside.
Heat oil in fry pan on medium-high heat. Mix flour, cornstarch, salt and pepper onto a paper plate or a one gallon storage bag. Dredge or coat pork pieces in dry mix, shake off the excess flour before cooking in oil. Cook pork 4 to 6 minutes, turning meat every 1 to 2 minutes for even cooking. Remove and drain on a paper plate covered with a paper towel.
Try not to crowd the meat in the pan. You will most likely have two batches of pork pieces to cook for a medium size fry pan.
With all the meat cooked and set aside, discard all but 2 tablespoons of the oil. Sifting the oil through a fine mesh strainer helps remove the cooked flour bits. Carefully, swipe the pan with a paper towel to prepare it for the vegetable stir fry. Add back the 2 tablespoons of oil and return to a medium heat.
Stir fry veggies with a pinch of salt and pepper, for 5 minutes or so, until onion starts to soften but not so long that it's translucent. Toss in the drained pineapple to heat it up.
Microwave the pineapple juice for 40 seconds or so, to get it really warm. Stir in 2 teaspoon of cornstarch, until it's smooth. This makes the glaze for the whole dish. Pour cornstarch mixture over vegetables and cook for 1 to 2 minutes until it thickens. Add back cooked pork and toss together. Remove from heat.
Serve over a bed of cooked rice. Sprinkle fresh ground red pepper flakes for an extra spicy dinner, not recommended for the kiddos.
This meal took longer to write about than it took to prepare, cook and eat!
Hi Jill, this looks delicious, my mouth is watering
Also, just wanted to let you know that I have added your website to my blogroll:)
Can’t wait to try this!
oooh!! beautiful jill!! i wish i could have it now!! i had a LOT of pork last week..but everything’s gone now! I made some chinese pork and celery stir fry and some Indian-style prep with it..but still havent posted it though!
Just like to comment on this simple recipe. Absolutely delightful! Being my first real attempt at cooking, I’m very happy. Now must look for another.
Thanks for that.
Thank you Sherman, JZ, Grillicious, and Vani!
Sherman, I’m very pleased the recipe worked out. It’s super fast to cook, it just takes preparation to make it happen.
I do not own a wok (I know shame on me..LOL), so what is the next best thing to cook in? Thanks!
Hi LT,
Well guess what, I don’t own a wok either. The wok I mentioned in this post has been lost with the passage of time.
I used my favorite non-stick fry pan to make this meal. That’s all anybody really needs; a descent sturdy non-stick fry pan.
We made this over the weekend. Delicous! We didn’t have corn starch and survived. We also thought adding cashews will be great!
Oh yeah, Deby, cashews would be good! I didn’t think of that.
I’m with you on the cornstarch. Take it or leave it. It’s not that much to fret over.
You know, I so RARELY use cornstarch. I don’t understand why they sell in it such large boxes.
Does anyone know if cornstarch goes stale?
I don’t even know the purpose of corn starch. Is it a thickening agent?
Yep. I just looked this up from Shirley O. Corriher’s book, Cookwise.
Did you know cornstarch loses it ability to thicken over time?
Starches exposed to air over long periods of time combine with oxygen and lose some of their thickening ability.
When storing starches remember to keep them very dry in an airtight container. If you are using cornstarch that has been on the shelf for a couple of years, you may need to use more of it to thicken than the recipes indicates.
This is mine and my husband's favorite recipe! It is simple, fast and delicious. We love how the pork taste with the light batter, the red peppers with the sweet pineapple taste make this dish! We like to add cashews. If this is the only great recipe we got out of this site, it would be worth it, but we have collected so many great recipes off your site (a few that I have pending to make and can't wait to try)! Thanks Jill!
Deby Lunn, FL
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