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This speedy pineapple pork stir fry has tender pork, crisp veg and glossy, sweet-spicy sauce made with both the fruit and the juice from a tin of pineapple. It’s big on flavour super quick and easy to bring together, and you can dial the heat to your desired tastes — leave out the sriracha and fresh chilli for a kid-friendly version that leans more sweet-and-sour, or add a little extra for a gentle kick.
Nicky’s Notes
This pineapple pork stir fry is perfect for busy weeknights, it’s reliable, fast and properly balanced.
I use pork tenderloin for consistently tender results after brief, high-heat cooking. When testing for readers who prefer budget cuts, I trialled a quick bicarbonate-of-soda “velvet” — it softens cheaper cuts of pork beautifully without changing the flavour.
The spicy pineapple sauce earns its shine from tinned pineapple doing double duty: the fruit caramelises, while the juice builds a bright, sweet-tangy base with soy, vinegar and a measured hit of sriracha.
I tested three sweetness levels and two vinegar types; white wine vinegar kept the finish clean without tipping into cloying.
Table of Contents
📋 Ingredients for Pineapple Pork Stir Fry
***Full recipe with detailed quantities in the recipe card below***
Best cut of pork for this pork stir fry
I use pork tenderloin, which is great for a quick stir fry as it’s a tender cut of meat. However, if you wanted to use other cuts – such as shoulder or leg, you can ‘velvet’ them first.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Stir together a quick stir fry sauce and set it aside. In a hot wok, sear tender pork strips, then toss through garlic, ginger, mangetout, red pepper, fresh chilli and pineapple just until vibrant and crisp. Pour in the sauce to bubble into a glossy coat, then serve straight away with rice or noodles, topped with spring onions and a pinch of chilli flakes.
Recipe Tips
You can make the pork extra tender by ‘velveting’ the meat. Following a similar process to my velveting beef guide.
- Cut the pork into thin slices or bitesize cubes and place in a bowl with 240ml (1 cup) of cold water plus 2 teaspoons of bicarbonate of soda. Stir and allow to sit for 30 minutes (up to 2 hours), then rinse off and pat dry with kitchen roll. Use as per the recipe.
Pin this now to find it later
Pin ItThis pineapple pork stir fry is bright, tangy and a little fiery. You get caramelised pineapple sweetness up front, then savoury soy and ginger with a clean chilli tingle at the end.
🍽️ What to serve it with
Serve this delicious pineapple pork stir fry with boiled rice, noodles or egg fried rice. With a sprinkling of chopped spring onions and some chilli flakes for an extra kick.
📺 Watch how to make it
Pineapple Pork Stir Fry Recipe
Ingredients
Pork Stir-Fry
- 2 tablespoons oil
- 500 g (1.1lb) pork tenderloin sliced into thin strips, against the grain
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 2 teaspoons ginger paste
- 200 g (1 1/3 cups) mangetout
- 1 red bell pepper deseeded and sliced
- 1 red chilli sliced
- Pineapple chunks from 430g (15.1oz) tin of pineapple chunks in juice
Pineapple Chilli Sauce
- Juice from the above tin of pineapple chunks in juice or 120ml (1/2 cup) pineapple juice
- 1 tablespoon white wine vinegar
- 2 tablespoons caster sugar
- 2 tablespoons tomato puree paste
- 2 tablespoons light soy sauce
- 1-2 tablespoons sriracha depending on how hot you like it
- 1 tablespoon cornflour cornstarch
- 180 ml 3/4 cup chicken stock
To Serve
- Boiled rice or noodles
- Spring onions (scallions) chopped
- Chilli flakes
Instructions
- First make the pineapple chilli sauce by mixing together the pineapple juice, white wine vinegar, sugar, tomato puree, soy sauce, sriracha and cornflour in a bowl or jug, until the cornflour is fully mixed in.Juice from the above tin of pineapple chunks in juice, 1 tablespoon white wine vinegar, 2 tablespoons caster sugar, 2 tablespoons tomato puree, 2 tablespoons light soy sauce, 1-2 tablespoons sriracha, 1 tablespoon cornflour
- Then add the chicken stock and stir again. Put to one side.180 ml 3/4 cup chicken stock
- Heat the oil in a wok over a high heat.2 tablespoons oil
- Toss pork with the salt and pepper and add to the wok. Cook for 3-4 minutes, moving everything around the wok with a spatula often, until the pork is lightly browned.500 g (1.1lb) pork tenderloin, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the garlic, ginger, mangetout, red pepper, sliced chilli and pineapple chunks and fry for 3 minutes, tossing everything around in the wok constantly, until the vegetables and pineapple chunks are hot (we want them to retain their crunch though).2 cloves garlic, 2 teaspoons ginger paste, 200 g (1 1/3 cups) mangetout, 1 red bell pepper, 1 red chilli, Pineapple chunks from 430g (15.1oz) tin of pineapple chunks in juice
- Add in the sauce and cook for a further 2-3 minutes, stirring often, until hot.
- Serve with boiled rice or noodles, topped with spring onions and chilli flakes.Boiled rice or noodles, Spring onions (scallions), Chilli flakes
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Pineapple Pork Stir fry was first posted in November 2025.
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