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Pork and Pineapple Stir Fry

Course Main Course
Cuisine asian
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4


  • 350 g pork tenderloin
  • ½ pineapple
  • 300 g brown rice (about 1⅓ cups)
  • the juice of ½ a lime
  • 1 red chilli (less if you prefer less heat)
  • 3 garlic cloves
  • 4 spring onions
  • handful fresh coriander, mint and basil

For the sauce

  • 3 tbsp peanut butter
  • tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tbsp honey
  • ½ tsp chilli flakes (less if you prefer less heat)
  • 2 garlic cloves
  • the juice of ½ a lime
  • 1 small thumb of ginger
  • 1 tsp fish sauce (optional)


  • Before cooking anything, prepare all the ingredients. Boil the rice according to packet instructions. Mine took 23 minutes.
  • Meanwhile, chop the pineapple into bite-size chunks. Slice the pork into 1cm slices. Finely chop the spring onion, garlic and chilli. Roughly chop the fresh herbs. Set everything aside in separate bowls.
  • Add the sauce ingredients to a blender and blitz until smooth. Add a few tbsp of water to loosen if it's a little thick.
  • Heat 1 tbsp vegetable oil in a wok or pan on high heat. Fry the spring onions and garlic for a few minutes until they start to brown around the edges. Tip them out into a bowl.
  • Add the pork slices as well as the juice of ½ a lime to the pan and cook until brown, about 3-4 minutes. Remove the pork into the bowl with the spring onions.
  • Heat 1 tbsp sesame oil in the wok and add the pineapple chunks. Fry until they turn a little caramelised, about 5 minutes.
  • Add the cooked pork, spring onions, garlic, chilli to the pan and stir in. Pour over the peanut sauce and stir to coat all the ingredients.
  • Add the cooked rice and stir through, and finally the fresh herbs. Stir to combine everything, then serve with extra spring onions and soy sauce. Garnish with the fresh herbs.