Pineapple Pork (Easy Sweet and Savory Skillet Dinner)

This pan-seared pineapple pork stir-fry is loaded with bell peppers, carrots, and fresh pineapple in a sticky soy-honey-sriracha glaze. Easy, vibrant, and ready in about 30 minutes. Perfect weeknight dinner over rice.

📝 Ingredients

• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 1 teaspoon rice wine vinegar
• 1 teaspoon sriracha
• 1 teaspoon sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1 lb pork tenderloin (thinly sliced)
• pinch salt (to taste)
• pinch pepper (to taste)
• 1 tablespoon olive oil
• 1/2 medium green bell pepper (chopped)
• 1/2 medium red bell pepper (chopped)
• 1/2 cup carrot (shredded)
• 1 1/2 cups fresh pineapple chunks
• 3 medium green onions (for garnish)

👨‍🍳 Instructions

1. 1Prepare the sauce. In a small bowl, whisk together soy sauce, honey, rice wine vinegar, sriracha, sesame oil, garlic, and ginger. Set aside.
2. 2Marinate pork. Add thinly sliced pork tenderloin to a medium bowl. Season with salt and pepper. Then, pour 1/3 of the sauce over the pork. Marinate in the fridge for at least 1 hour.
3. 3Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Shake off the excess marinade from the pork slices to avoid steaming. Sear for a few minutes until cooked and caramelized. Remove from the skillet.
4. 4Add green bell pepper, red bell pepper, and carrot to the same skillet. Sauté for about 2-3 minutes or until softened. Return seared pork to the skillet, add pineapple chunks, and pour the remaining sauce. Stir together and cook until pork and veggies are glazed and caramelized. Garnish with chopped green onions. Serve over white rice. Enjoy!