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Photo of Pork and pineapple stir fry by WW

Pork and pineapple stir fry

8 - 9
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
You will get the best results from this recipe if you leave the pork to marinate overnight.


Rice, white, dry

1 cup(s), jasmine, (200g)

Vegetable oil

2 tsp

Trimmed pork medallion steak

300 g, (buy 370g), fat trimmed, thinly sliced

Red onion

1 medium, halved, thinly sliced

Red capsicum

1 medium, cut into thin strips


1 medium, halved lengthways, thinly sliced

Sugar snap peas

100 g, trimmed


340 g, (1/2 medium), peeled, halved lengthways

Fresh basil

¼ cup(s), shredded

Kecap manis

20 ml


10 ml

Fresh red chilli

½ whole, chopped


  1. Cook rice following packet instructions.
  2. Meanwhile, heat half the oil in a large non-stick wok over high heat. Stir-fry pork until browned. Add remaining oil to wok and reduce heat to medium high.
  3. Stir-fry onion for 1 minute. Add capsicum, carrot and sugar snap peas, stir-fry for 2 minutes, then add 1 tablespoon of water and stir-fry for a further minute or until vegetables are cooked.
  4. Return pork and any juice to wok, add pineapple, ¾ of the basil and combined kecap manis, vinegar and chilli. Toss until heated through.
  5. Serve stir-fry spooned over rice, sprinkled with remaining shredded basil leaves.