Pineapple pork stirfry

A little bit sweet and a little bit spicy.

  • 25 mins cooking
  • Serves 2
  • Print
This simple pork stir-fry with broccolini and baby corn is made even better with a little bit of sweetness from pineapple and a little bit of spice from sriracha.
Looking for more pork stir-fry recipes?


  • 250 grams canned pineapple pieces in natural juice
  • 200 grams pork fillet, sliced thinly
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon light soy sauce
  • 2 teaspoons sriracha chilli sauce
  • 1 clove garlic, crushed
  • 2 tablespoons vegetable oil
  • 220 grams shelf fresh udon noodles
  • 210 grams broccolini, sliced
  • 1 small brown onion (80g), sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 125 grams baby corn, halved lengthways
  • ¼ cup (60ml) water
  • 2 tablespoons chopped salted roasted peanuts


  • 1
    Drain pineapple juice into a medium bowl; reserve the pineapple. Add pork, ginger, sauces, garlic and 1 tablespoon of the oil to the bowl; stir to combine. Stand for 10 minutes.
  • 2
    Place noodles in a heatproof bowl, cover with boiling water. Stir using tongs to separate noodles, stand for 1 minute; drain.
  • 3
    Drain pork from marinade, reserve marinade. Heat
    2 teaspoons of the oil in a wok or large frying pan over medium-high heat; stir-fry pork for 2 minutes or until browned. Remove from pan.
  • 4
    Heat remaining oil in wok, add broccolini, onion, chilli and corn; stir-fry for 3 minutes or until tender. Add reserved marinade and water; bring to the boil. Add pineapple, noodles and pork; stir-fry for 1 minute. Divide into bowls; sprinkle with peanuts to serve.


You could also use hokkien noodles. Sriracha is a thai-style chilli sauce available from selected supermarkets and Asian food stores. Substitute with whatever chilli sauce you have on hand, or use a little fresh seeded chilli.

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