Pineapple Pork Stir-Fry

by 30MinuteMeals
Prep: 10m
Cook: 15m
pork
Pineapple Pork Stir-Fry - Image

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Ingredients
Servings:4
4cupcooked white rice
1lbboneless pork loin chops
16ozfrozen stir-fry vegetables
1cuppineapple chunks
1/2cupwater
2tbspsoy sauce
2tbspteriyaki sauce
2tspcornstarch
1tbspolive oil
Nutrition Facts

Per serving

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Instructions
  1. 1

    Start the rice

    Get your rice going first so it's ready when the stir-fry is. Cook 4 cups' worth of quick-cooking rice per the package directions and set it aside.

  1. 2

    Mix the sauce

    While the rice cooks, whisk the water, soy sauce, teriyaki sauce, and cornstarch together in a small bowl. That's your sauce. Set it by the stove.

  2. 3

    Sear the pork

    Slice the pork loin chops into thin strips. Heat the olive oil in a large skillet over medium-high. Add the pork and cook about 5 minutes, turning often, until it's cooked through (145F).

  3. 4

    Add veggies and sauce

    Dump in the frozen vegetables and pour the sauce over everything. Stir to combine, crank the heat to high, and bring it to a gentle boil.

  4. 5

    Steam to crisp-tender

    Once it's boiling, drop the heat to medium, cover, and cook 5 to 7 minutes until the vegetables are crisp-tender. Pull it off the heat and let it stand 5 minutes.

  5. 6

    Finish and serve

    Drain the pineapple chunks and gently stir them in. Serve over the rice.

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Pineapple Pork Stir-Fry

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 4 cup cooked white rice
  • 1 lb boneless pork loin chops
  • 16 oz frozen stir-fry vegetables
  • 1 cup pineapple chunks
  • 1/2 cup water
  • 2 tbsp soy sauce
  • 2 tbsp teriyaki sauce
  • 2 tsp cornstarch
  • 1 tbsp olive oil

Instructions

  1. Start the riceGet your rice going first so it's ready when the stir-fry is. Cook 4 cups' worth of quick-cooking rice per the package directions and set it aside.
  2. Mix the sauceWhile the rice cooks, whisk the water, soy sauce, teriyaki sauce, and cornstarch together in a small bowl. That's your sauce. Set it by the stove.
  3. Sear the porkSlice the pork loin chops into thin strips. Heat the olive oil in a large skillet over medium-high. Add the pork and cook about 5 minutes, turning often, until it's cooked through (145F).
  4. Add veggies and sauceDump in the frozen vegetables and pour the sauce over everything. Stir to combine, crank the heat to high, and bring it to a gentle boil.
  5. Steam to crisp-tenderOnce it's boiling, drop the heat to medium, cover, and cook 5 to 7 minutes until the vegetables are crisp-tender. Pull it off the heat and let it stand 5 minutes.
  6. Finish and serveDrain the pineapple chunks and gently stir them in. Serve over the rice.

Notes & Tips

This is the kind of dinner that's done before you've finished deciding what to make. A bag of frozen stir-fry vegetables does all your knife work for you, so the only real prep is slicing the pork thin. Don't skip the cornstarch in the sauce, that's what turns the pan liquid into something that actually clings to the pork instead of pooling at the bottom of the bowl. Add the pineapple at the very end so it stays bright and doesn't turn to mush. Thin pork strips cook fast, so keep them moving in the pan and pull them the second they hit 145F. Rotisserie-level easy, weeknight-fast.