Barbecue Pork and Pineapple Stir-Fry


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

BBQ Pork and Pineapple Stir-Fry
Photo: © Kristen Stevens
Active Time:
15 mins
Total Time:
25 mins


  • 1 cup jasmine rice

  • 2 cups water

  • 2 teaspoons vegetable oil

  • 1 (1-inch) piece of ginger, peeled and minced

  • 3 cloves of garlic, minced

  • 1/2 pound store-bought cooked barbecue 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


  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.


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

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