Hawaiian Pork Stir Fry

Bursting with tropical flavor and vibrant colors, this Hawaiian Pork Stir Fry is a quick and wholesome dinner option that's sure to wow your taste buds. Juicy pork tenderloin is marinated in a savory soy sauce and cornstarch mixture, then stir-fried to perfection alongside crisp bell peppers, sweet pineapple chunks, crunchy carrots, and aromatic garlic and onions. A tangy-sweet sauce made with honey, rice vinegar, and a hint of soy sauce ties everything together in this irresistible dish. Ready in just 35 minutes, it’s perfect for busy weeknights or when you're craving a flavorful twist on your usual stir fry. Serve this crowd-pleaser over fluffy jasmine rice for a complete meal that’s as nourishing as it is delicious. Perfect for fans of quick stir fry dinners and bold Hawaiian-inspired flavors!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 grams Pork tenderloin
• 4 tablespoons Soy sauce
• 2 tablespoons Cornstarch
• 1.5 cups Pineapple chunks (canned or fresh)
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 large Carrot
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Vegetable oil
• 2 tablespoons Honey
• 1 tablespoon Rice vinegar
• 1 cup Water
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 3 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

Thinly slice the pork tenderloin into bite-sized strips. In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch. Toss the pork strips in this mixture and set aside to marinate for 10 minutes while preparing other ingredients.

Step 2

Chop the red bell pepper, green bell pepper, and carrot into thin strips. Dice the onion into medium chunks, and finely mince the garlic.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry for 4-5 minutes, until browned and cooked through. Remove the pork from the wok and set aside.

Step 4

In the same wok, add the remaining 1 tablespoon of oil. Add the onions, garlic, carrots, and bell peppers, and stir-fry for 3-4 minutes until they soften slightly but maintain their crispness.

Step 5

Add the pineapple chunks to the wok and stir to combine with the vegetables.

Step 6

In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, honey, rice vinegar, and water. Pour this sauce mixture into the wok. Season with salt and black pepper, adjusting to taste.

Step 7

Return the cooked pork to the wok and toss everything together. Let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 8

Remove from heat and serve hot, either on its own or over a bed of cooked jasmine rice.

Nutrition Facts

Serving size	2426 grams (2426.0g)

Amount per serving	% Daily Value*
Calories	2432

Total Fat 45.10g	58%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 19.20g
Cholesterol 306mg	102%
Sodium 5086mg	221%
Total Carbohydrate 363.80g	132%
Dietary Fiber 18.60g	66%
Total Sugars 87.70g
Protein 146.10g	292%

Vitamin D 36IU	180%
Calcium 301mg	23%
Iron 15mg	84%
Potassium 4008mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 23.9%

Carbs: 59.5%