Hawaiian Pork Stir-fry

A pineapple and pork indulgence that's rich with protein and low in fat.

Hawaiian pork stir-fry
Sam Kaplan

What makes this rich, teriyaki-glazed pork stir-fry perfectly Hawaiian is the addition of pineapple, which is also what gives it a bright burst of citrus.

The best part of this dish, though, is that you can indulge in the tasty mix of flavors while supplementing your muscle growth at the same time.

Nutrition (per serving)

403 calories; 41g protein; 50g carbs; 5g fat

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Prep time

10 min.

Cook time

10 min.

  • 6 oz pork tenderloin, cut into strips
  • A few pinches Chinese Five Spice powder
  • Salt to taste
  • 1 1⁄2 cups red cabbage, slivered
  • Olive oil spray
  • 1⁄2 cup red bell pepper, sliced
  • 1⁄2 cup red onion, sliced
  • 1 tsp fresh garlic, minced
  • 1 cup pineapple, cubed
  • 2 Tbsp teriyaki glaze*
  • *Find a teriyaki glaze that has as few sugars as possible—but be sure it’s actually a glaze. Thick teriyaki sauce won’t provide the richness intended in this dish.

Season pork with Chinese Five spice and salt. Place cabbage evenly over dinner plate.

Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peppers, onion, garlic, and pineapple. Cook until peppers are lightly browned on outside, and almost tender. Remove veggies from pan. Re-spray pan, and add pork in a single layer. Cook until just barely pink, about 1–2 minutes per side.

Return veggies and pineapple mixture to pan. Spoon glaze on top, and toss. When warm, serve stir-fry over cabbage. Serve immediately.