Sweet and Spicy Pork with Pineapple

Photo: Mike Duisterhof

Yield: Serves 4
Cost per Serving: $2.58
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Nutritional Information

Amount per serving
  • Calories: 556
  • Fat: 16g
  • Saturated fat: 3g
  • Protein: 31g
  • Carbohydrate: 72g
  • Fiber: 5g
  • Cholesterol: 74mg
  • Sodium: 519mg


  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and chopped
  • 4 scallions, white parts only, thinly sliced (reserve greens)
  • 1 teaspoon crushed red pepper
  • 1/3 cup rice vinegar
  • 1 8-oz. can pineapple chunks, drained, juice reserved
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 pound pork tenderloin, sliced
  • Salt
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, seeded, cut into thin strips
  • 1 1/2 cups snow peas, trimmed
  • 1 8-oz. can sliced water chestnuts, drained
  • 3 cups cooked white rice
  • 1/4 cup chopped roasted unsalted peanuts


  1. 1. In a bowl, whisk together garlic, ginger, scallions, crushed red pepper, rice vinegar, 1/3 cup pineapple juice (from can), sugar, cornstarch and 1/4 cup water.
  2. 2. Sprinkle pork with salt. Warm a large skillet over medium-high heat. Pour in vegetable oil, and when very hot add pork and stir-fry until no longer pink, 3 to 4 minutes. Add bell pepper, snow peas and water chestnuts; sauté for 3 minutes. Stir in pineapple.
  3. 3. Add reserved sauce to skillet and cook, stirring, until thickened, about 3 minutes. Divide rice among 4 plates and spoon pork mixture on top. Sprinkle with peanuts and scallion greens and serve immediately.
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