Tangy Pork and Pineapple Stir Fry



Using fresh pineapple and a tangy homemade sauce make this version of sweet and sour pork a winner!  This is a Great Tangy Pork and Pineapple Stir Fry that saves time in the kitchen and won’t break the bank; it’s only $2 per serving! I had no left overs after making this incredible meal last night. With some of the ingredients on hand, I spent $36.37 at the grocery store. (Note: I did purchase an extra pork tenderloin and three extra packages of pork stir-fry meat for future recipes.)


1 pound pork tenderloin (you can also substitute pork-stir-fry strips already cut up, located in the meat section of your grocery store)

1/2 teaspoon salt

2 Tablespoons, plus 1 teaspoon cornstarch, divided

2 cups (about 7 ounces) fresh sugar snap peas (also availasble in pre-washed bags in the produce section)

1 medium pineapple

3 Tablespoons soy sauce

2 Tablespoons rice vinegar

1/3 cup apricot preserves (you can try peach  or orange marmalade preserves too)

1 Tablespoon vegtable oil

1 medium red-onion, cut into 1/2-inch thick wedges (onion is optional)

Serve with 3 cups hot cooked rice (rice is optional, may use asian noodles)

On your cutting board, trim the fat from the pork tenderloin using a high cutting knife. Slice the pork lengthwise into thinly sliced strips; slice in fourths. (If you are using the pre-packaged stir-fry strips done by the butcher, go ahead and combine with the next two ingedients) Combine the pork with salt and two Tablespoons of cornstarch in a heavy duty glass mixing bowl; set aside.

Slice the bottom of the pineapple with a high cutting knife to create a flat bottom so your pineapple won’t move. Stand your pineapple uprigt. Core and Peel your pineapple by using a high quality kitchen tool specifically desighned to core and peel pineapples.  Slice pineapple into 1/4 inch pieces. To make the sauce, combine soy sauce, vinegar and remaining cornstarch in small heavy duty glass mixing bowl. Add the preserves and mix well; set aside.

Add oil to a nonstick skillet; heat over medium-high heat for 1-3 minutes. Place pork into nonstick skillet and cook 6 minutes without turning or until browned on one side. Turn pork over using tongs specifically designed for sauteing and cook an additional 2 minutes. If desired, add onion. Cook 60 seconds or until onion begins to brown. Add peas, pineapple and sauce. Cook 2 minutes or until sauce is thickened, stirring constantly. If desired serve with rice or asian noodles.


Makes 4-6 servings ; Around $2 per serving

Nutrients per serving: Calories 320  Around $2 per serving

*If desired, 1 pound of chicken or beef sliced into thin strips may be used instead of pork. If using chicken, increase cook time to 10 minutes.


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