HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPineapple Pork Stir Fry
Pineapple Pork Stir-Fry

Pineapple Pork Stir-Fry

with Snow Peas and Bell Pepper over Jasmine Rice

Read more

We’re remixing Chinese sweet ’n’ sour into something a little bit different. Rather than relying on a sugary sauce, this recipe uses the natural sweetness of pineapple, the savory notes of soy, and a splash of vinegar tang to transform it into something fresher and more flavorful. It’s got all the features of your favorite takeout dishes but done in a way that you’ll feel good about sharing with your family.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Chicken Stock Concentrate

1 unit

Red Bell Pepper

4 unit


1 thumb


12 ounce


½ ounce


1 cup

Jasmine Rice

20 ounce

Ground Pork

4 ounce

Snow Peas

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Brown Sugar

2 tablespoon


1 tablespoon

White Wine Vinegar

Not included in your delivery

4 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate65 g
Sugar16 g
Dietary Fiber3 g
Protein28 g
Cholesterol90 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Bring 1¾ cups water, 1 stock concentrate, and a pinch of salt to a boil in a medium pot. Core and seed bell pepper, then cut into 1-inch squares. Trim scallions, then cut into 1-inch pieces. Peel ginger, then mince or grate until you have 1 TBSP. Drain pineapple, reserving juice. Roughly chop cilantro.


Once stock is boiling, add rice to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


Heat a large drizzle of oil 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. Add pork, breaking up meat into pieces. Season generously with salt and pepper. Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes. Remove from pan and set aside.


Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions, and snow peas. Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes. Remove from pan and set aside.


In a small bowl, whisk together ½ cup water, reserved pineapple juice, soy sauce, remaining stock concentrate, brown sugar, cornstarch, and 1 TBSP vinegar (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes.


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.