Quick and easy to make, this Ground Pork Stir Fry is all sweet and savory flavor. It's better than takeout, but a healthier option chock full of protein and veggies. It's naturally gluten free, dairy free, and kid friendly with the sweet juicy pineapple chunks in there.
2cupsfresh pineapplesmall bite sized pieces, see notes
Stir Fry Sauce
1tsptapioca starchor cornstarch
1/4cupsoy saucetamari, or coconut aminos
1/2tspred pepper flakesmore or less to taste
1/2cuporange juicepineapple juice, or chicken stock
Instructions
Prep all the veggies before you start cooking. For the stir fry sauce whisk the tapioca starch, soy sauce, red pepper flakes, and orange juice together until smooth and set aside.
Heat a large skillet, (12") over high heat. Add the ground pork and break up the pork into small bite sized pieces stirring as it browns. Cook just until the pork is done, but still juicy before removing it from the pan and set it aside.
There will be a bit of oil in the pan from the pork, about 1 tbsp, add the avocado oil along with the garlic and ginger.
Sauté 30-60 seconds until fragrant, then add the onion, red bell pepper, and broccoli. Cook the veggies until crisp tender, stirring only as they brown.
When the veggies are just done, add the pineapple and stir to combine. Then add the cooked ground pork along with the stir fry sauce. Cook briefly stirring just to combine.
Season the stir fry with sea salt to taste if using the coconut aminos and serve with freshly steamed rice.
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Notes
Fresh pineapple tastes incredible here, but unsweetened canned pineapple tidbits work as well. Reserve the juice and use it in place of the orange juice.There should be about 1 tbsp oil leftover from sautéing the pork and you need 2 tbsp to stir fry with. If there's more than 2 tbsp fat leftover, drain away what you won't need.