Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week! Yields 6 servings.
I love a good Stir-fry.
Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my favorite veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking.
If it was up to me, I would make stir-fry a few times a week.
To make this Pineapple Pork Teriyaki Stir-Fry You Will Need:
for the marinade:
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- baking soda – Works as a tenderizer in the marinade.
- kosher salt – Enhances flavor.
- pork tenderloin – For this recipe, you will need 2 pounds.
for the stir-fry:
- avocado oil – Or use extra light olive oil.
- marinated pork – See above.
- red bell pepper – Adds a pop of color, texture and subtle sweetness.
- carrots – Lends color, flavor and crunchy texture.
- pineapple – For color and delicious sweetness.
- snow peas – Adds a pop of green and crunchy texture.
- green onion – Gives subtle onion flavor.
- teriyaki sauce – For this recipe I used the spicy version by using sambal oelek. However use whichever sauce you prefer!
Marinate The Pork:
In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.
Pour in 2 tablespoons low-sodium soy.
Stir well to combine. It should foam up a bit
Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.
Toss well to coat and set off to the side to prep veggies and preheat your wok.
Make The Stir-Fry:
Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.
For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.
Add in the pork (work in batches if your pan is smaller) in an even layer.
Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.
Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.
Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.
Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.
Add the pork back into the wok.
And pour in the teriyaki sauce.
Continue to stir and allow the sauce to bubble and thicken.
Serve the Pineapple Pork Teriyaki stir-fry over your favorite white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.
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Spicy Teriyaki Pork Stir-Fry
FOR THE MARINADE:
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons low-sodium soy sauce, or sub with low-sodium tamari
- 2 pounds pork tenderloin, cut into 1-inch pieces
FOR THE STIR-FRY:
- 3 tablespoon avocado oil, or sub with extra light olive oil
- 1 red bell pepper, seeded diced
- 6 ounces carrots, sliced
- 8 ounces fresh pineapple, cut into 1-inch pieces
- 8 ounces snow peas
- 1 bunch green onions, dark parts thinly sliced. Light parts cut into 1-inch pieces
- 1 recipe teriyaki sauce, I used the spicy teriyaki recipe
MARINATE THE PORK:
- In a bowl, measure and add garlic powder, baking soda and kosher salt. Pour in the low-sodium soy sauce and stir to combine. It should bubble and foam a bit.
- Toss in the pork tenderloin (that has been cut into 1-inch pieces) and toss we'll to coat.
MAKE THE STIR-FRY:
- Heat 3 tablespoons oil in a large wok or chefs pan over medium-high heat.
- For a spicier sauce, add sambal oelek or Sriracha to teriyaki sauce.
- Once the pan and oil are hot, add in the marinated pork (work in batches if your pan is smaller) in an even layer. Leave it alone and allow it to cook 2 to 3 minutes before flipping and continuing to brown until no longer pink and fully cooked.Then transfer the pork to a clean plate.
- Next, add the peppers, carrots, snow peas and pineapple to the wok. Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.
- Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces. Stir-fry for 1 to 2 minutes.
- Add the browned pork back into the wok and pour in the teriyaki sauce. Continue to stir and allow the sauce to bubble until thickened.
- Serve over rice and sprinkle with the reserved green onions.
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