Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe
Jump to Recipe· 4.2 from 56 reviews

If you love dishes that burst with bold flavors and vibrant colors, you are going to absolutely adore this Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe. It’s a perfect balance of tender pork, crunchy vegetables, and sweet pineapple tidbits all wrapped up in a sauce that’s equal parts zesty, spicy, and satisfyingly sweet. Whether you’re craving a quick weeknight delight or a dish that feels a bit like a tropical escape, this recipe checks all the boxes with its lively personality and comforting warmth.

/Imagine a beautifully styled flat lay of fresh pork stir fry ingredients arranged neatly on a clean white surface. Centered are tender raw boneless pork chops, light pink with a slight marbling of fat. Surrounding them, vibrant and colorful vegetables: bright green broccoli florets with textured florets, crisp pale green celery ribs sliced, glossy red diced bell peppers, thin orange julienned carrots, and a whole yellow onion sliced in half showing its layered interior. Nearby, a small bowl of golden honey glistens, next to a small glass of pale amber chicken broth and a clear bowl of soy sauce with its deep brown sheen. A lime wedge with bright green skin and pale juicy interior adds freshness. Minced garlic cloves are piled in a small heap, showcasing their creamy white color and slightly rough texture. A small dish holds smooth reddish-orange sriracha sauce, alongside a tiny bowl of golden toasted sesame seeds. Also included are a neatly drained bowl of bright golden pineapple chunks, a jar of glossy peanut butter with a creamy texture, and a few fresh green onions with crisp green stalks and white bulbs. Near these, small piles of fine white cornstarch powder and cracked black pepper add subtle texture contrasts. A slender bottle of sesame oil and a glass of dry white wine complete the arrangement, adding elegance. The scene is bright and airy with natural light highlighting the fresh colors and textures, shadows soft and gentle for a crisp, professional look. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

Simple ingredients come together in harmony to create this unforgettable stir fry. Each component plays a vital role, whether it’s adding depth to the sauce, a lovely crunch from the vegetables, or that juicy burst from the pineapple. Let’s take a look at what makes this dish shine.

  • Chicken broth: Adds richness and helps build the flavorful base of the sauce.
  • Soy sauce: Provides that authentic umami kick and salty depth.
  • Honey: Balances spice with a natural, sticky sweetness perfect for glazing.
  • Lime juice: Brings a fresh, tangy brightness that lifts the entire dish.
  • Garlic (minced): Classic aromatic that infuses savory goodness.
  • Sriracha: Just the right amount of spicy heat, easily swapped for your favorite hot sauce.
  • Ground ginger: Adds a warm, slightly peppery zing.
  • Sesame oil: A little goes a long way, lending a toasty, nutty aroma.
  • Cornstarch: Used twice — once to thicken the sauce and another for tenderizing the pork.
  • Boneless pork chops: The star protein, sliced thin for quick, tender cooking.
  • Salt and pepper: Essential seasoning to bring out the natural flavors.
  • Peanut (or olive) oil: Perfect for a hot, fast stir fry without burning.
  • Dry white wine: Adds complexity and depth to the sauce.
  • Yellow onion: Provides sweetness and subtle crunch.
  • Broccoli florets: Bright green and packed with nutrients and texture.
  • Celery ribs: Adds a refreshing crispness that contrasts beautifully with the richness.
  • Julienned carrots: Bright orange color and natural sweetness.
  • Red bell pepper: Pops of red, bringing natural sweetness and a bit of crunch.
  • Pineapple chunks (canned): Sweet and juicy, these golden bites make the dish truly special.
  • Smooth peanut butter (optional): Adds creamy depth and an extra layer of flavor complexity.
  • Green onions and toasted sesame seeds: Perfect garnishes to finish with a fresh herbal note and nuttiness.
  • Rice: The ideal base to soak up all those gorgeous saucy bites.

How to Make Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe

Step 1: Prepare the Sauce and Pork

Start by combining chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, and cornstarch in a bowl. This homemade sauce is where all the magic happens — it will thicken beautifully and coat every mouthwatering piece of pork and vegetable. For the pork, season the thinly sliced boneless chops with salt and pepper, then toss them with a bit of cornstarch to ensure a tender, juicy bite that crisps up lightly during cooking.

Step 2: Stir Fry the Pork

Heat the peanut or olive oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the pork slices in batches so they sear and caramelize instead of steaming. This quick cooking results in tender slices with a slight crust. When the pork is just cooked through, remove it and set aside to keep warm — you’ll add it back later to soak in those delicious flavors.

Step 3: Cook the Vegetables

In the same skillet, toss in diced yellow onion, broccoli florets, celery ribs, julienned carrots, and red bell pepper. Stir and cook until the vegetables are bright, crisp-tender, and filling the kitchen with an inviting aroma. Adding the vegetables after the pork ensures they keep their vibrant color and snap, which makes each bite a perfect contrast to the tender pork.

Step 4: Combine Everything with Pineapple

Next, add the drained pineapple chunks to the skillet, tossing to combine. Pour in the reserved pineapple juice along with the white wine to deglaze the pan, scraping up all those caramelized bits at the bottom for maximum flavor. If you love a creamy twist, stir in smooth peanut butter now — it melds beautifully with the sweet and spicy sauce. Return the pork to the pan, and give everything a few minutes to mingle so each element absorbs that luscious sauce.

How to Serve Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe

Garnishes

Before digging in, sprinkle freshly sliced green onions and toasted sesame seeds on top. These simple touches add a fresh, herbal lift along with a subtle crunch and a nutty aroma that make every bite feel celebratory.

Side Dishes

This dish pairs wonderfully with steamed jasmine or basmati rice to soak up every drop of the sweet and spicy sauce. If you want a lighter option, serve it over cauliflower rice or alongside a crisp green salad to bring refreshing balance.

Creative Ways to Present

For a fun twist, serve this stir fry in hollowed pineapple halves for an impressive presentation that doubles as a tasty bowl. Or, spoon it over noodles for a comforting meal that gives your dinner a playful, hearty vibe. Either way, the colors and textures will dazzle your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so this meal keeps tasting better as time passes.

Freezing

If you want to freeze your Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe, place cooled portions in freezer-safe containers for up to 2 months. Just be mindful that the vegetables may lose some crunch after freezing but the sauce and pork will stay delicious.

Reheating

To reheat, warm the stir fry gently in a skillet over medium heat until heated through. You can add a splash of chicken broth or water if the sauce has thickened too much. Avoid the microwave if you want to preserve the best texture and flavor.

FAQs

Can I use chicken instead of pork in this recipe?

Absolutely! Thinly sliced chicken breast or thighs will work beautifully and adapt to the sweet and spicy sauce just as well as pork. Adjust the cooking time slightly to ensure it stays juicy.

Is this dish very spicy? Can I adjust the heat?

The heat level is moderate thanks to the sriracha, but you can easily dial it up or down based on your preference. Just add less or more hot sauce, or skip it if you prefer mild flavors.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple chunks add a wonderful, vibrant sweetness. Just be sure to drain any excess juice and reserve it to add to the sauce, just like with the canned version.

What can I substitute for peanut butter?

If you’re avoiding peanuts, feel free to omit the peanut butter or try almond butter for a slightly different but equally creamy and nutty twist. It’s optional but adds a nice richness.

Is this recipe gluten-free?

To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative. Everything else is naturally gluten-free, making it a safe and tasty choice for those with gluten sensitivities.

Final Thoughts

I hope you are as excited as I am to try this Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe. It’s the kind of dish that feels both comforting and exotic, with layers of flavor that make every bite irresistible. Perfect for sharing with loved ones or treating yourself to a restaurant-worthy meal at home, it’s a recipe that’s sure to become a cherished favorite in your rotation. Happy cooking and enjoy every juicy, vibrant forkful!

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Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe

Sweet and Spicy Pork Stir Fry with Pineapple and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 56 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 4.4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
Print Recipe

Description

This Pork Stir Fry recipe is a vibrant and flavorful dish perfect for a quick weeknight dinner. Tender pieces of boneless pork chops are stir-fried with fresh vegetables including broccoli, onions, celery, carrots, and red bell pepper, all tossed in a tangy and slightly sweet sauce made with soy sauce, honey, lime juice, garlic, and a touch of sriracha. The addition of pineapple chunks adds a delightful fruity twist, complemented by optional peanut butter for creaminess and depth. Served over rice and garnished with green onions and toasted sesame seeds, this dish is both satisfying and nutritious.

Ingredients

Sauce Ingredients

  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon sriracha (or substitute hot sauce)
  • ½ teaspoon ground ginger
  • ¼ teaspoon sesame oil
  • 2 tablespoons cornstarch
  • Juice reserved from 1 (15.25 oz) can pineapple chunks
  • 1–2 tablespoons smooth peanut butter (optional)

Meat

  • 1 ½ lbs boneless pork chops
  • Salt and pepper, to taste
  • 1 tablespoon cornstarch

Vegetables

  • 1 yellow onion, sliced
  • 2 ½ cups broccoli florets
  • 2 ribs celery, sliced
  • ½ cup carrots, julienned
  • 1 red bell pepper, diced
  • 1 (15.25 oz) can pineapple chunks, drained well

Others

  • 1–2 tablespoons peanut oil (or substitute olive oil)
  • ¼ cup dry white wine
  • Green onions, sliced for garnish
  • Toasted sesame seeds for garnish
  • Cooked rice, to serve

Instructions

  1. Prepare the sauce: In a medium bowl, combine chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, and 2 tablespoons cornstarch. Whisk everything together until smooth and set aside.
  2. Prepare the pork: Cut the boneless pork chops into thin strips. Season with salt and pepper, then toss with 1 tablespoon cornstarch to lightly coat the meat. This will help thicken the sauce and create a silky texture.
  3. Cook the pork: Heat 1 to 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the pork strips in batches, ensuring not to overcrowd the pan. Stir-fry the pork until browned and cooked through, about 4-5 minutes, then remove from the skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add the sliced yellow onion, broccoli florets, celery, julienned carrots, and diced red bell pepper. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
  5. Deglaze and combine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the drained pineapple chunks and the reserved pineapple juice to the prepared sauce mixture and stir well.
  6. Combine pork and sauce: Return the cooked pork to the skillet with the vegetables. Pour the sauce over all the ingredients and stir well to coat. Bring the mixture to a gentle boil and cook for 2-3 minutes, allowing the sauce to thicken and flavors to meld.
  7. Add optional peanut butter: If using, stir in 1 to 2 tablespoons of smooth peanut butter at this stage to add creaminess and depth of flavor. Mix thoroughly until the peanut butter is fully incorporated.
  8. Serve: Remove from heat and transfer the stir fry to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Serve hot over cooked rice for a complete meal.

Notes

  • You can substitute pork chops with chicken or beef strips if desired.
  • Adjust the amount of sriracha or hot sauce depending on your heat preference.
  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • If you don’t have white wine, substitute with additional chicken broth or water.
  • Peanut butter is optional but adds a rich, creamy texture and flavor.
  • Make sure to drain the pineapple well to avoid a watery sauce.
  • Stir-fry over high heat for best texture and flavor.

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