Pork With Green Peppers Pineapple Recipes

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PORK WITH GREEN PEPPERS & PINEAPPLE



Pork with green peppers & pineapple image

This is a fairly simple stir fry dish. This could probably be adapted to different tastes quite easily such as different vegetables and/or meat. Prep time does not include marinating time.

Provided by Nanette62

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork (any lean cut)
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1/2 cup pineapple juice (drained from pineapple chunks)
3 tablespoons vegetable oil
1 cup green pepper, 1/2 inch pieces
1/2 cup thinly sliced carrot
1 cup pineapple chunk

Steps:

  • Slice pork thinly (meat is easier to slice when partly frozen).
  • Combine soy sauce& 1 tbls.
  • cornstarch in a bowl.
  • Marinate pork in this mixture at least 15 minutes but an hour or more is better.
  • Mix remaining 1 tbls. cornstarch with sugar& 1/2 cup pineapple juice, set aside.
  • Heat oil in large skillet or wok.
  • Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.
  • Add pineapple juice mixture to meat& blend thoroughly, remove from pan.
  • Stir fry green pepper, carrots& pineapple chunks for about 3 minutes.
  • Return meat& juice mixture to pan, stir just until heated through.

Nutrition Facts : Calories 430.3, Fat 21.3, SaturatedFat 5.2, Cholesterol 97.5, Sodium 581.8, Carbohydrate 24.1, Fiber 1.7, Sugar 16.9, Protein 35

PINEAPPLE PORK STIR-FRY



Pineapple Pork Stir-Fry image

There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch, divided
1 tablespoon plus 1/2 cup cold water, divided
3/4 teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small onion, cut into wedges
Hot cooked rice

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.

SPICY PORK-AND-PINEAPPLE STIR-FRY



Spicy Pork-and-Pineapple Stir-Fry image

Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry is full of bright flavors. Brought together with a quick sauté and sriracha sauce for some sweet-heat, it's then spooned over cilantro-flecked brown rice for a fast and nutritious weeknight dinner.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

1 pork tenderloin (about 12 ounces), halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
2 cups cooked brown rice or rice blend
1 white onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
6 ounces green beans, trimmed and halved
1/2 small pineapple, cored and cut into 3/4-inch pieces (2 cups)
1 tablespoon Sriracha or chili-garlic sauce
2 tablespoons cornstarch
1/2 cup packed chopped fresh cilantro, plus more for serving

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
  • Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
  • Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

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