Sweet and Savory Pineapple Pork Stir-Fry with Jasmine Rice

This pineapple pork stir-fry is a vibrant, weeknight-friendly dish that brings together the natural sweetness of pineapple with savory ground pork and crisp vegetables. The sauce-made with soy, vinegar and a touch of brown sugar-creates a perfect balance of tangy and sweet without being heavy. Served over fluffy jasmine rice, it’s a complete meal that feels both comforting and refreshing.

Inspired by the flavors of sweet and sour cuisine, this recipe skips the bottled sauce and instead lets the ingredients shine. Juicy pineapple chunks, tender snow peas and red bell pepper add color and crunch, while ginger and scallions provide aromatic depth. It’s a quick stir-fry that comes together in about 30 minutes, making it ideal for busy evenings when you crave something homemade and satisfying.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

12 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1¾ cups water, 1 stock concentrate and a pinch of salt to a boil in a medium pot. Core and seed bell pepper, then cut into 1-inch squares. Trim scallions, then cut into 1-inch pieces. Peel ginger, then mince or grate until you have 1 tablespoon. Drain pineapple, reserving juice. Roughly chop cilantro.
2. Once stock is boiling, add rice to pot. Give it a stir, reduce to a simmer and cover. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
3. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add ginger and cook until fragrant, about 1 minute. Add pork, breaking up meat into pieces. Season generously with salt and pepper. Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes. Remove from pan and set aside.
4. Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions and snow peas. Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes. Remove from pan and set aside.
5. In a small bowl, whisk together ½ cup water, reserved pineapple juice, soy sauce, remaining stock concentrate, brown sugar, cornstarch and 1 tablespoon vinegar (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes.
6. Return pork and veggies to pan with sauce and toss to combine. Add pineapple and half the cilantro and stir until warmed through. Fluff rice with a fork, then season with salt and pepper. Divide between plates and top with stir-fry. Sprinkle with remaining cilantro.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef work well. You could also use diced chicken breast or tofu for a vegetarian option.

Is this recipe gluten-free?

The recipe as written uses soy sauce, which contains wheat. To make it gluten-free, substitute tamari or a gluten-free soy sauce.

Can I make this stir-fry ahead of time?

It’s best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.