Teriyaki Pork Stir Fry (with Pineapple)

Tender bites of pork loin combined with sweet pineapple and crisp peppers in a tangy teriyaki sauce make this the most delicious bowl! This teriyaki pork stir fry comes together all in one pan. It is guaranteed to make everyone at the table happy! It is hearty on its own, but you could also make a simple fried rice or cauliflower rice to have with it. Love a good stir fry? You might also like this recipe.

Why You'll Love This Recipe

This Teriyaki Pork Stir Fry with Pineapple will awaken your taste buds with the flavors of sweet, savory, salty, and tangy all in one bite! What's not to love? It also comes together quickly and makes the best leftovers for lunches. That is, if you are lucky enough to have anything left.

Ingredients You Will Need

Pork Loin: Pork loin's lean yet versatile nature and mild flavor make it a great choice for absorbing flavors. It also accommodates various cooking styles.

Coconut Oil: Coconut oil is made by pressing fresh coconut meat or dried coconut meat called copra. Virgin coconut oil uses fresh while refined coconut oil typically uses copra. I always use refined coconut oil as it has a milder scent and flavor but a higher smoke point.

Pineapple: A tropical plant with sweet edible fruit. It is loaded with vitamins and antioxidants. I prefer fresh for this recipe.

Bell Pepper: Bell peppers bring a touch of sweetness as they soften from the cooking process. I especially like red, orange and yellow for this recipe.

Red Onion: Red onion adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Green Onion: Also known as scallions, green onions impart a mild, onion-like flavor and a touch of freshness.

Sesame Seeds: Sesame seeds provide a delightful crunch and a nutty, earthy flavor, adding texture to dishes.

Salt and Pepper: Salt enhances and balances flavors. Ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Coconut Aminos: A gluten-free and soy-free alternative to traditional soy sauce. Coconut aminos bring a rich umami flavor and a subtle saltiness and sweetness to a dish.

Garlic: Incorporating garlic adds a savory note that enhances the dish with its bold and aromatic flavor.

Ginger Root: Ginger imparts a zesty, warm flavor that elevates the overall taste. It provides a hint of spiciness and a deep aroma.

Arrowroot Flour: Arrowroot powder (or flour) is a versatile thickening agent in recipes. It serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish. Additionally, arrowroot powder and flour are interchangeable, allowing you to use either one in your cooking.

Medjool Date Syrup: Incorporating Medjool date syrup into this recipe provides a natural sweetness. These fresh fruits impart a rich, caramel-like flavor.

Apple Cider Vinegar: Apple cider vinegar, a type of vinegar made from fermented apple juice, adds a tangy acidity with fruity undertones. It enhances its flavor with a refreshing kick.

Instructions

Prepare the pork: Pat the pork loin dry with paper towels and cut into bite sized pieces

Chop the veggies: Prepare the vegetables and pineapple

Cook the pork: Heat coconut oil in a large frying pan. Add pork and cook till browning, about 6-7minutes

Make the sauce: Meanwhile, combine sauce ingredients in a bowl and whisk well

Cook the veggies: Add peppers, onions, and pineapple to the pan. Cook about 3-5 minutes or until peppers begin to soften.

Add the sauce: Pour sauce into the pan, add salt and pepper and stir well to combine. Allow sauce to thicken a few minutes.

Garnish: Remove from heat and stir in green onions and sesame seeds

Enjoy!

Recipe Tips and Tricks

Preparing the Ingredients: Cutting your pork and chopping the peppers evenly into bite-sized pieces helps everything cook at the same rate when stir frying.

Prepping Ahead: You can cut all of the veggies ahead of time making this an even quicker dish to prepare.

Recipe Variations

Chicken: You can easily swap chicken for the pork. I recommend boneless, skinless thighs and adjust the cooking time accordingly.

Green Bell Peppers: If you love green peppers, go ahead and swap one for one of the other bell peppers.

Honey: You can use honey instead of date syrup in this recipe. That is, if you are not concerned about it being Whole30 friendly.

Storage Tips

Teriyaki Pork Stir Fry with Pineapple can be stored in the fridge for 4-5 days. Place it in a sealed airtight glass container.

FAQs About Teriyaki Pork Stir Fry with Pineapple

Can I use canned pineapple?

Yes! You can use canned pineapple but be sure to drain it well before adding it to the pan.

What goes well with Teriyaki Pork Stir Fry?

We love it with cauliflower rice or your favorite kind of rice.

Why is my stir fry pork tough?

Overcooking the pork or cooking it too fast over high heat can cause the pork to be chewy.