BBQ Pork and Pineapple Stir-Fry

Sweet pineapple and tangy BBQ Chinese-style pork make for a grown-up version of a sweet and sour stir-fry.

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  • Servings: 2

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  • 1 cup jasmine rice
  • 2 cups water
  • 2 teaspoons vegetable oil
  • One 1-inch piece of ginger, peeled and minced
  • 3 cloves of garlic, minced
  • 1/2 pound store-bought cooked BBQ Chinese-style pork, cut into 1-inch pieces (see note)
  • 1/4 fresh pineapple, peeled, cored and cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 1/4 teaspoon chili-garlic sauce

How to make this recipe

  1. Add jasmine rice and water to a small saucepan and bring to a boil. Reduce the heat to low and cook, covered for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 more minutes.

  2. Heat the oil in a large frying pan or wok over medium high heat. Add the ginger and stir-fry for 1 minute. Add the garlic and cook for 30 more seconds. Add the pork and the pineapple and cook until they are hot, about 2 minutes. Stir in the soy sauce and chili-garlic sauce.

  3. Remove from the heat and serve immediately with the jasmine rice.


BBQ Chinese-style pork can be bought in most larger Asian grocery stores or Chinese markets.

Contributed By Photo © Kristen Stevens Published November 2014

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