Pork and Pineapple Stir Fry

    32 minutes

    This stir fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with noodles or rice.

    22 people made this

    Serves: 4 

    • 2 tablespoons of oil
    • 1 onion, sliced
    • 1 clove garlic, crushed
    • 450g of pork, cut into strips
    • 1/2 fresh pineapple, peeled and sliced
    • 1 red capsicum, seeded and sliced
    • 100g of snow peas, washed and trimmed (if desired)
    • 1/4 cup (60ml) plum sauce

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 minutes, or until onion has softened slightly. Remove from pan, and set aside.
    2. Stir-fry pork strips in one or two batches for 1 to 2 minutes, or until the pork is just cooked. Remove from pan and place on paper towels to drain. Allow pan to reheat before cooking each batch.
    3. In the hot wok on a high heat, stir-fry the pork and onions with the pineapple, red capsicum, snow peas, and plum sauce for about 2 to 4 minutes, or until peas have softened slightly.

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    Reviews in English (21)


    Very nice and simple to whip up! I love the idea of the plum sauce, Beautiful. I didnt go completely to recipe as i placed in a bag of stir fry veggies, and i used chopped up red/green and yellow capiscums. Also i used tinned pineapple instead of fresh. Very nice, Thank you  -  23 Jun 2009


    This was a very simple yet delicious recipe! There was a fantastic aroma in my kitchen during cooking :D  -  08 Jan 2009


    My family really liked this recipe! I made a few changes. I had left-over pork loin, so I used that. I had no fresh (or tidbits or chunks) of pineapple, so I used crushed. It was good, but having the chunks will probably be more tasty. I also had no snow peas, so I added fresh asparagus. Yum! I also added more plum sauce than was called for. I thought about adding sesame seeds. I think that might be a nice addition. I'll save that for the next time I make this recipe. Thank you for posting!  -  09 Nov 2009  (Review from Allrecipes USA and Canada)