Easy Pineapple Pork Stir Fry
This pineapple pork stir fry proves you don't need anything fancy or complicated to make an epic meal.
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Ingredients
- 2 tablespoons oil, divided
- 1 onion, roughly chopped*
- 2 bell peppers, chopped*
- 1 pound pork loin or pork chops, sliced into strips
- 1 ½ cups pineapple chunks, fresh, frozen, or canned
- 2-3 teaspoons Jerk seasoning
- 2 tablespoons soy sauce
- Rice, for serving
Instructions
Prep:
- Cook the rice according to the package directions. Meanwhile, start on the stir fry.
- Chop the peppers and onions and set aside. Trim any excess fat from the pork and slice it.
Cook:
- Heat a large skillet or wok over medium-high heat. Once hot, add the oil. Cook the sliced pork for 2 to 3 minutes, depending on how thick you sliced it, until they're lightly golden and nearly cooked through. Remove the cooked pork from the pan onto a plate and set aside.
- Add a little more oil to the pan and sauté the onions and peppers for about 5 minutes; when they begin to turn into brightly colored veggies, they're still crisp, but they've begun to cook through.
- Add the pork back into the pan, the pineapple chunks, and stir while cooking and letting the pineapple release its juices. Add the soy sauce and Jerk seasoning into the pan and stir.
Serve:
- Serve the stir fry with cooked rice.
Notes
- Swap the onion and bell peppers for a 16-ounce bag of frozen peppers and onions blend. Make sure to thaw it out first before adding it to the pan.
- Nutritional information is calculated without the rice.
Nutrition
Serving: 1 bowl | Calories: 325kcal | Carbohydrates: 21g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 363mg | Potassium: 746mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2209IU | Vitamin C: 87mg | Calcium: 38mg | Iron: 1mg
