---
title: Pineapple Pork Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pineapple-pork-stir-fry-59669c65ae702a710b238a12
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
tags:
  - Gluten Free
rating: 4.0
rating_count: 458
source_chef: Recipe Development Team
nutrition:
  calories: 670
  protein: 28
  fat: 32
  saturated fat: 11
  carbohydrates: 65
  sugar: 16
  fiber: 3
  cholesterol: 90
  sodium: 820
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Pork/pineapple-pork-stir-fry.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce. Bring @water{1¾%cup}, @chicken stock concentrate{2%unit}, and a pinch of @salt{} to a boil in a #medium pot{}. Core and seed @red bell pepper{1%unit}, then cut into 1-inch squares. Trim @scallions{4%unit}, then cut into 1-inch pieces. Peel @ginger{1%thumb}, then mince or grate until you have 1 TBSP. Drain @pineapple{12%ounce}, reserving juice. Roughly chop @cilantro{½%ounce}.

![Step 2](step-2.jpg)
Once stock is boiling, add @jasmine rice{1%cup} to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender, 15-20 minutes (~{20%minutes}). Remove from heat and keep covered.

![Step 3](step-3.jpg)
Heat a large drizzle of @vegetable oil{4%tsp} in a #large pan{} over medium-high heat (use a nonstick pan if you have one). Add ginger and cook until fragrant, about 1 minute (~{1%minute}). Add @ground pork{20%ounce}, breaking up meat into pieces. Season generously with salt and @pepper{}. Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes (~{6%minutes}). Remove from pan and set aside.

![Step 4](step-4.jpg)
Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions, and @snow peas{4%ounce}. Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes (~{5%minutes}). Remove from pan and set aside.

![Step 5](step-5.jpg)
In a #small bowl{}, whisk together ½ cup water, reserved pineapple juice, @soy sauce{4%tbsp}, remaining stock concentrate, @brown sugar{1%tbsp}, @cornstarch{2%tbsp}, and @white wine vinegar{1%tbsp} (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes (~{5%minutes}).

![Step 6](step-6.jpg)
Return pork and veggies to pan with sauce and toss to combine. Add pineapple and half the cilantro and stir until warmed through. Fluff rice with a fork, then season with salt and pepper. Divide between plates and top with stirfry. Sprinkle with remaining cilantro.