Spiced Pineapple Pork Recipes

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SPICY PORK-AND-PINEAPPLE STIR-FRY



Spicy Pork-and-Pineapple Stir-Fry image

Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry is full of bright flavors. Brought together with a quick sauté and sriracha sauce for some sweet-heat, it's then spooned over cilantro-flecked brown rice for a fast and nutritious weeknight dinner.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

1 pork tenderloin (about 12 ounces), halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
2 cups cooked brown rice or rice blend
1 white onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
6 ounces green beans, trimmed and halved
1/2 small pineapple, cored and cut into 3/4-inch pieces (2 cups)
1 tablespoon Sriracha or chili-garlic sauce
2 tablespoons cornstarch
1/2 cup packed chopped fresh cilantro, plus more for serving

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
  • Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
  • Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

SPICY PINEAPPLE PORK



Spicy Pineapple Pork image

Here you have an easy, delicious and low carb Spicy Pineapple Pork with Cabbage Pepper Salad and extra Spicy Pineapple Sauce on the side for dipping.

Provided by Shashi

Time 30m

Number Of Ingredients 28

2 tbsp grapeseed oil
1 onion, chopped
5 cloves garlic, chopped
1 tsp ginger , freshly grated
1 tsp coriander
1 tsp chili powder
1 tsp smoked paprika
1 tsp turmeric
1 cup pineapple juice
1 6 oz can tomato paste
1/4 tsp each salt and pepper
1 serrano pepper, chopped - make sure you wash your hands well after cutting the serrano pepper!
1 tbsp maple syrup
1 tbsp grapeseed oil
1/2 cup Spicy Pineapple Sauce
4 slices fresh pineapple, chopped
5 Smithfield All Natural Boneless Pork Chops, chopped into bite size pieces
salt and pepper to taste
1 tbsp grapeseed oil
1 onion
1 tsp ginger, freshly grated
1/2 red cabbage, chopped
1/2 green cabbage , chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 tbsp black sesame seeds

Steps:

  • Add the coriander, chili powder, smoked paprika and turmeric to a small fry pan and roast them over medium heat for 2-3 minutes. Make sure to stir the spices and keep an eye on them so they don't burn.
  • In a separate pan, saute the onion in the oil, for about 5 minutes. Then add in the ginger and garlic.
  • Toss in the roasted spices, pineapple juice, tomato paste, serrano pepper, maple syrup and salt and pepper and mix well.
  • Then, using an immersion blender, blend all the ingredients up. Or, you can spoon mixture into a blender and pulse till ingredients are broken down. This Spicy Pineapple Sauce can be stored in an airtight container in your fridge for 4-5 days.
  • Toss the bite sized pieces of Smithfield All Natural Boneless Pork Chops with 1/2 cup of the Spicy Pineapple Sauce.
  • Add oil to a pan and toss the Spicy Pineapple Sauce coated Smithfield All Natural Boneless Pork Chops into it, along with the chopped fresh pineapple slices. Saute about 8-10 minutes, stirring often so the pieces of Smithfield All Natural Boneless Pork Chops saute on all sides.
  • When done, serve with Cabbage Pepper Salad and Spicy Pineapple Sauce on the side.
  • Saute onion in grapeseed oil in a large fry pan for about 5 minutes (you can cook this simultaneously with the Spicy Pineapple Pork).
  • Add the ginger, and the orange, red, green and yellow bell peppers. Season with salt and pepper.
  • Remove from heat and add to a large bowl. Into this large bowl, also add in the red and green cabbage and toss with the sauteed bell peppers. For me, the sauteed pepper mixture was all the "dressing" I needed for this salad.
  • Toss in the black sesame seeds and enjoy this Cabbage Pepper Salad along with the Spicy Pineapple Pork.

Nutrition Facts : Calories 455 calories, Carbohydrate 31.7 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fiber 6.7 grams fiber, Protein 19.4 grams protein, SaturatedFat 7.3 grams saturated fat, Sodium 202 grams sodium, Sugar 19.3 grams sugar

SPICED PINEAPPLE PORK



Spiced pineapple pork image

The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish

Provided by Jane Hornby

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 9

2 tsp vegetable oil
4 pork steaks , trimmed of excess fat
2 tbsp light muscovado sugar
1 tsp tomato purée
432g can pineapple rings in juice, drained, but juice reserved
½ tsp chilli powder
1 tsp Chinese five-spice powder
coriander leaves, to serve
1 tbsp dark soy sauce

Steps:

  • Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
  • Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium

PINEAPPLE PORK STIR-FRY



Pineapple Pork Stir-Fry image

There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch, divided
1 tablespoon plus 1/2 cup cold water, divided
3/4 teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small onion, cut into wedges
Hot cooked rice

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.

SPICED PINEAPPLE PORK



Spiced Pineapple Pork image

The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish. Serve with rice and Chinese greens.

Provided by English_Rose

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
4 boneless pork loin steaks, trimmed of excess fat
salt and pepper
2 tablespoons light brown sugar
1 teaspoon tomato paste
14 ounces pineapple, rings in juice, drained, but juice reserved
1/2 teaspoon chili powder
1 teaspoon Chinese five spice powder
cilantro leaf, to serve
1 tablespoon dark soy sauce

Steps:

  • Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through.
  • Mix the sugar, soy, tomato paste and most of the pineapple juice in a bowl.
  • Add the pineapple rings to the pan and let them caramelise a little alongside the pork.
  • Add the chili and five-spice to the pan, then fry for 1 min until aromatic.
  • Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky.
  • Sprinkle with cilantro, and serve with rice and Chinese greens.

Nutrition Facts : Calories 100.2, Fat 2.4, SaturatedFat 0.3, Sodium 269, Carbohydrate 20.4, Fiber 1.6, Sugar 16.4, Protein 1.1

SPICY PINEAPPLE SAUCE



Spicy Pineapple Sauce image

This ginger spiced pineapple and maple syrup sauce is great over meatballs.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 24

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
1 tablespoon cornstarch
1 teaspoon ground ginger
¾ cup orange juice
2 tablespoons maple syrup

Steps:

  • In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
  • In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 7.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 1.6 g

GRILLED PORK WITH SPICY PINEAPPLE SALSA



Grilled Pork with Spicy Pineapple Salsa image

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 15

1 jar (16 ounces) chunky salsa
1 can (8 ounces) unsweetened crushed pineapple
1/2 cup port wine or grape juice
1/4 cup packed brown sugar
1/4 cup lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
PORK:
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
Lime wedges

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 318mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SWEET AND SPICY PINEAPPLE PORK



Sweet and Spicy Pineapple Pork image

Make and share this Sweet and Spicy Pineapple Pork recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
4 boneless center cut pork chops (1 1/2 inch thick)
salt
fresh ground black pepper
1 large red onion, chopped
2 garlic cloves, minced
1 red bell pepper, cored, seeded, and chopped
1 jalapeno pepper, seeds removed, finely chopped
1 (8 ounce) can pineapple chunks in juice
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley

Steps:

  • Preheat oven to 375°; heat a large skillet over med-high heat with 2 tablespoons olive oil.
  • Sprinkle chops with salt and pepper.
  • Place chops in the skillet; sear for 2 minutes on each side to caramelize.
  • Transfer the chops to a rimmed cookie sheet and place in the oven for 8-10 minutes or until the meat is firm to the touch, but not tough.
  • Remove from the oven and let the chops rest, covered with foil, for a few minutes.
  • While the chops are in the oven, return the skillet to med-high heat and add the remaining olive oil.
  • Add in the onions, garlic, bell peppers, jalapenos, salt, and pepper; cook for 3-4 minutes or until the veggies start to wilt.
  • Add the chunked pineapple and its juice and the chicken stock.
  • Continue cooking 3-4 minutes.
  • Add in the parsley and stir to combine.
  • To serve: pour the sweet and spicy pineapple sauce over the pork chops.

Nutrition Facts : Calories 291, Fat 15.1, SaturatedFat 3.1, Cholesterol 54.9, Sodium 222.4, Carbohydrate 16.5, Fiber 1.8, Sugar 11.7, Protein 22.8

BROILED SPICY PORK AND PINEAPPLE



Broiled Spicy Pork and Pineapple image

Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

4 boneless pork-loin chops (each about 4 ounces and 1/2 inch thick)
1 bunch scallions (about 7), trimmed
2 tablespoons safflower oil
Coarse salt and freshly ground pepper
1/2 pineapple, peeled, cored, and sliced into 1/2-inch-thick rounds
1/8 teaspoon ground cayenne
2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
2 tablespoons fresh lime juice (from 1 lime)
Steamed rice, preferably sticky, for serving
Thai chiles, thinly sliced, for serving (optional)

Steps:

  • Preheat broiler with rack 4 inches from heating element. Place pork and scallions on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt and pepper. Add pineapple to sheet, spreading all ingredients in a single layer. Combine cayenne and 1/2 teaspoon salt in a bowl; sprinkle evenly over pineapple.
  • Broil until pork is just cooked through, 3 to 4 minutes. Transfer pork to a cutting board. Reserve accumulated juices in a bowl. Continue broiling scallions and pineapple until blistered in spots, 6 to 8 minutes (remove scallions earlier if blackening too much). Whisk ginger and lime juice into reserved juices. Slice pork; chop scallions and pineapple. Serve over rice with dressing and chiles.

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From pinterest.com


SLOW COOKER TROPICAL SPICED PINEAPPLE PORK ROAST
Remove from heat and pour pan juices into the slow cooker. Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm. Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup ...
From menuplanningcentral.com


GRILLED PORK AND GRILLED PINEAPPLE SALSA DINNER RECIPE
2019-05-14 Chop onion and add to a pan with olive oil. Let onion saute, stirring a few times, for about 10 minutes while pork is grilling. Chop cabbage and add to the onions along with diced garlic and let simmer about 5 minutes. Season with salt and pepper (and cilantro - optional) and enjoy with grilled Smithfield Marinated Roasted Garlic & Cracked ...
From savoryspin.com


SLOW COOKER-SPICY PINEAPPLE PORK BUTT ROAST - KIM SCHOB
Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock. Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from the bottom of the pan. Remove from heat and pour pan juices into the slow cooker.
From kimschob.com


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