Pineapple Pork
Sweet and Savory Pineapple Pork
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 1½ lbs (680 g) pork loin or pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
- 1 medium onion, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 can (20 oz/565 g) pineapple chunks, drained (reserve ½ cup juice)
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions, for garnish
Instructions
- Season the pork cubes with salt and black pepper.
- Heat the oil in a large skillet or wok over medium-high heat.
- Brown the pork on all sides, about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté the onion and bell peppers for 3–4 minutes until slightly tender.
- Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- In a small bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, and vinegar.
- Return the pork to the skillet and pour the sauce over it. Stir well.
- Cover and simmer over medium-low heat for 20 minutes, or until the pork is tender.
- Add the pineapple chunks.
- Mix the cornstarch with the water to make a slurry, then stir it into the skillet. Cook for 2–3 minutes, stirring, until the sauce thickens.
- Garnish with sesame seeds and sliced green onions.
Serving Suggestions
- Serve over steamed white or jasmine rice.
- Pair with fried rice or noodles.
- Add steamed broccoli, snap peas, or carrots for a complete meal.
Tips
- Pork shoulder produces the most tender, juicy results, while pork loin is leaner.
- For extra sweetness, use fresh pineapple instead of canned.
- Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.