Spicy Hoisin Pork and Pineapple Stir-Fry with Sesame Black Rice

If your stir-fry routine could use a shake-up, this dish brings together ground pork, juicy pineapple and long green pepper in a sauce that balances sweet hoisin with spicy sriracha. The result is a vibrant, savory-sweet meal with just the right kick.

Served over nutty black rice tossed with sesame seeds and scallion greens, every bite offers texture and flavor. A final drizzle of sriracha lets you customize the heat. Ready in under 30 minutes, it’s an easy dinner that feels anything but ordinary.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

8.5 ounce Microwavable Black RiceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the black rice according to package directions. Once done, fluff with a fork and stir in the butter, sesame seeds and sliced scallion greens. Cover to keep warm.
2. While the rice cooks, thinly slice the long green pepper into rings. Cut the pineapple into bite-sized chunks if not already prepped. Mince the scallion whites, keeping greens separate.
3. In a small bowl, whisk together the hoisin sauce, sriracha, cornstarch and 2 tablespoons of water. Set aside.
4. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 4-5 minutes. Season with salt and pepper.
5. Add the sliced green pepper and scallion whites to the skillet. Cook, stirring, for 2 minutes until the pepper begins to soften.
6. Add the pineapple chunks and cook for 1 minute more.
7. Pour the hoisin-sriracha mixture over the pork and vegetables. Stir well and let simmer for 1-2 minutes until the sauce thickens and coats everything.
8. Serve the stir-fry over the prepared sesame black rice. Drizzle with additional sriracha if desired.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. Adjust cooking time as needed.

Is this dish gluten-free?

Hoisin sauce typically contains wheat, so it is not gluten-free. Use a gluten-free hoisin alternative if needed.

Can I make this ahead of time?

The stir-fry is best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat in a skillet or microwave.