Pineapple Pork Stir Fry

Pineapple Pork Stir Fry

Pineapple Pork Stir Fry  Pineapple Pork Stir Fry

Pineapple Pork Stir Fry

Pineapple Pork Stir Fry

Servings 10 people


  • 2 tbs cooking oil avocado oil, olive oil, or coconut oil
  • 2-3 medium onions sliced
  • 3 tbs minced ginger
  • 3 tbs minced garlic
  • 1 lb ground Italian pork sausage
  • 1 15 oz can pineapple chunks in water
  • 15 oz chicken broth fill the pineapple can with water
  • 1/3 c coconut aminos
  • 1/4 c balsamic vinegar
  • 1/2 medium cabbage sliced (or other vegetables
  • 1/4 c arrowroot starch
  • 1/2 c water
  • sea salt and pepper to taste
  • sliced green onions for garnish
  • Cauliflower rice regular white rice, cooked spaghetti squash, steamed vegetable or other medium for serving.


  1. In a wok or stir fry pan heat oil over medium heat and saute onions with the ginger and garlic for a few minutes.
  2. Add in the sausage and break up into small pieces, cook the meat until just cooked through.
  3. Add the pineapple (water included), chicken broth, coconut aminos and balsamic vinegar and bring to a simmer.
  4. Add in the sliced cabbage and continue to simmer until tender.
  5. Meanwhile prepare a slurry with the arrowroot and water. Set aside.
  6. Bring the stir fry to a roaring boil and slowly whisk in the arrowroot slurry until a thick sauce forms. Prepare and add more arrowroot slurry to thicken if necessary.
  7. Season with salt and pepper if necessary.
  8. Allow to cool slightly before serving with cauliflower rice or medium of choice.
  9. Garnish with sliced green onions.

Recipe Notes

*adding in Kalamata olives may add a nice salty touch

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