Pork and Pineapple Stir-Fry with Soy-Vinegar Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sweet-tangy stir-fry featuring tender pork, juicy pineapple, and a glossy sauce with balanced soy and vinegar notes. This eurasian-inspired asian ready in about 25 minutes pairs pork shoulder, pineapple, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 10 min Serves 4 Eurasian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 2 minced garlic cloves, 1 tbsp minced ginger, 1 tsp cornstarch, and 2 tbsp water to make the sauce.
  2. Step 2: Heat 2 tbsp oil in a wok over high heat. Add 1 lb cubed pork and stir-fry for 5 minutes until browned and cooked through.
  3. Step 3: Add 1 cup diced pineapple, 1 sliced medium bell pepper, and 1/2 sliced medium onion. Stir-fry for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Pour in the sauce mixture and cook for 2 minutes until sauce thickens and coats ingredients evenly.
  5. Step 5: Drizzle with 1 tsp sesame oil, toss to combine, and serve immediately over steamed rice.

Frequently asked questions

How long does Pork and Pineapple Stir-Fry with Soy-Vinegar Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pork and Pineapple Stir-Fry with Soy-Vinegar Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Pork and Pineapple Stir-Fry with Soy-Vinegar Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pork and Pineapple Stir-Fry with Soy-Vinegar Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pork and Pineapple Stir-Fry with Soy-Vinegar Sauce?

Eurasian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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