Pork and Pineapple Stir-Fry with Fish Sauce

Name: Pork and Pineapple Stir-Fry with Fish Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb (570 g) boneless pork shoulder or pork butt, cut into bite-sized 1-inch cubes, cut into 1-inch cubes; 2 cups (340 g) fresh pineapple or canned pineapple chunks (if canned, drained and patted dry), cut into 1-inch chunks if fresh; 2 whole (400 g) red bell peppers, large, seeded, cut into 1-inch squares; 1 whole (150 g) red onion, medium, cut into 1-inch wedges, layers separated; 2 whole (20 g) fresh red Thai chilies or serrano peppers, thinly sliced (remove seeds for less heat, if desired); 3 cloves (15 g) garlic cloves, minced, minced; 1 tablespoon (12 g) fresh ginger, peeled and minced, peeled and minced; 3 tablespoons (45 ml) fish sauce; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed; 2 teaspoons (10 g) light brown sugar or coconut sugar; 3 tablespoons (45 ml) vegetable oil or neutral oil, divided; ½ cup (12 g) fresh Thai basil or regular basil leaves, leaves, torn or whole; ½ cup (70 g) roasted cashews, unsalted, roughly chopped (optional); 2 cups (400 g) jasmine rice or white rice, cooked, cooked and warm

From the MyKitchenBank Kitchen

A vibrant Thai-style stir-fry combining tender pork, sweet pineapple chunks, and crisp vegetables with a savory-salty fish sauce base. Red chilies add heat while bell peppers and onions provide texture and sweetness. Served over rice, this dish is ready in under 30 minutes and balances all five fundamental flavors: sweet, salty, sour, spicy, and umami.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

1¼ lb (570 g) boneless pork shoulder or pork butt, cut into bite-sized 1-inch cubes, cut into 1-inch cubes
2 cups (340 g) fresh pineapple or canned pineapple chunks (if canned, drained and patted dry), cut into 1-inch chunks if fresh
2 whole (400 g) red bell peppers, large, seeded, cut into 1-inch squares
1 whole (150 g) red onion, medium, cut into 1-inch wedges, layers separated
2 whole (20 g) fresh red Thai chilies or serrano peppers, thinly sliced (remove seeds for less heat, if desired)
3 cloves (15 g) garlic cloves, minced, minced
1 tablespoon (12 g) fresh ginger, peeled and minced, peeled and minced
3 tablespoons (45 ml) fish sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fresh lime juice, freshly squeezed
2 teaspoons (10 g) light brown sugar or coconut sugar
3 tablespoons (45 ml) vegetable oil or neutral oil, divided
½ cup (12 g) fresh Thai basil or regular basil leaves, leaves, torn or whole
½ cup (70 g) roasted cashews, unsalted, roughly chopped (optional)
2 cups (400 g) jasmine rice or white rice, cooked, cooked and warm

Equipment (4)

14-inch wok or large (12-inch) skillet
Small bowl for sauce
Cutting board
Sharp knife

Steps

Before you start

Cut all vegetables and pork before you start cooking—stir-fries come together quickly and you won't have time to prep mid-cook
Have the sauce ingredients mixed together in a small bowl
If using fresh pineapple, cut it into 1-inch chunks; if canned, drain well and pat dry to prevent the stir-fry from becoming watery

1
Make the sauce
- In a small bowl, whisk together the fish sauce, soy sauce, lime juice, and brown sugar until the sugar dissolves.
- Set aside.
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Ready when: Sugar is fully dissolved and sauce is uniform
Tip: Mix the sauce before you start cooking so you can add it quickly without interrupting the stir-fry's high heat
2
Heat the wok
- Set a 14-inch wok or large 12-inch skillet over high heat.
- Once it's very hot (you should feel strong heat radiating from it, about 1–2 minutes), add 1½ tablespoons of oil and swirl to coat the bottom.
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Ready when: Oil shimmers and just begins to smoke slightly
Tip: A properly heated wok is essential—if the pan isn't hot enough, the pork will steam instead of sear and become tough
3
Sear the pork
- Add the pork cubes to the hot wok in a single layer.
- Resist the urge to stir; let them sear undisturbed for 2–3 minutes until the bottoms are browned.
- Stir and toss for another 2 minutes until the pork is mostly cooked through but still slightly tender inside.
- Transfer to a clean plate.
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Ready when: Pork is browned on the outside and no longer pink inside (internal temp 160°F / 71°C)
Tip: Don't overcrowd the pan or stir constantly—you want a deep brown crust on the meat, which requires direct contact with the hot surface
4
Cook aromatics
- Add the remaining 1½ tablespoons of oil to the wok.
- Add the minced garlic and ginger, and stir constantly for about 30 seconds until fragrant.
- Do not let them brown or burn.
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Ready when: Garlic and ginger are fragrant and just beginning to turn golden
Tip: Keep the heat high but watch closely—garlic burns easily and will taste bitter if scorched
5
Add vegetables
- Add the red onion and sliced red chilies to the wok.
- Toss and stir for 1 minute, then add the red bell pepper squares.
- Stir-fry for another 2–3 minutes, tossing frequently, until the peppers are tender-crisp with slightly caramelized edges but still have some snap.
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Ready when: Peppers are softened but still have bite; onion is translucent at edges
Tip: Cut vegetables to similar sizes so they cook evenly; keep the heat high to get a slight char and caramel flavor
6
Return pork and add pineapple
- Return the cooked pork to the wok along with the pineapple chunks.
- Toss everything together for about 1 minute to warm the pineapple and combine the ingredients.
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Ready when: Pineapple is heated through and beginning to caramelize at the edges
Tip: If using canned pineapple, make sure it's well drained so the stir-fry doesn't become watery
7
Add sauce and finish
- Pour the prepared sauce into the wok and toss everything for 1–2 minutes, stirring constantly, until the sauce coats all the ingredients and the pan is nearly dry (there should be just a thin glaze, not a pool of liquid).
- Remove from heat and stir in the fresh basil and cashews (if using).
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Ready when: Sauce is glossy, clinging to ingredients, and pan is mostly dry; basil is wilted
Tip: Don't simmer the sauce too long or it will reduce too much and become overly salty; the glaze should coat everything lightly
8
Serve
- Divide the warm cooked rice among serving bowls and top each with the pork and pineapple stir-fry.
- Serve immediately while hot.
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Tip: This dish is best eaten right away while the vegetables are still crisp and the sauce is glossy

Good to know

Tips

Use a wok or very large skillet—the larger surface area helps ingredients sear and cook quickly. A small skillet will cause crowding, steaming, and unevenly cooked vegetables
Don't wash the wok between cooking the pork and the vegetables; the fond (brown bits) stuck to the pan add deep flavor to the final dish
If your pineapple chunks release a lot of juice, drain them well and pat dry before adding to the wok; excess moisture will dilute the sauce and prevent caramelization
Taste before serving and adjust the balance: if the dish is too salty, add a splash more lime juice or a pinch of sugar; if too sweet, add another splash of soy sauce or fish sauce

Storage & reheating

Best served immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat for 2–3 minutes, adding a splash of water if needed. Do not freeze, as the vegetables and pineapple will lose texture.

Substitutions

boneless pork shoulder or pork butt, cut into bite-sized 1-inch cubes → chicken breast or thigh meat, cut into bite-sized pieces. Use chicken thigh for more flavor; reduce cooking time to 3–4 minutes since chicken cooks faster than pork
fresh pineapple or canned pineapple chunks (if canned, drained and patted dry) → fresh mango chunks or 1 cup (180 g) of diced peaches. Mango or peach provides similar sweetness and texture; drain well if using canned fruit
fresh red Thai chilies or serrano peppers → ¼ teaspoon of red pepper flakes or sriracha sauce to taste. Add red pepper flakes at the end instead of during cooking; sriracha adds both heat and depth
fresh Thai basil or regular basil leaves → fresh cilantro or mint leaves. Cilantro and mint provide freshness; add them just before serving so they don't wilt too much