Photo of Quick pineapple & pork stir-fry by WW

Quick pineapple & pork stir-fry

Total Time
30 min
15 min
15 min
Turn up the heat on this classic sweet and sour combo with ginger, chilli and Chinese five spice.


Chinese 5 Spice

1 teaspoon(s), level

Pork Loin Steak, Lean, raw

400 g

Pineapple in juice, drained

200 g

Pineapple Juice

20 ml, from the tin


1 tablespoon(s), level

Asda Cider Vinegar

2 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Tomato ketchup

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)


1 medium

Peppers, all types

3 medium

Chilli, green or red

1 individual


2 clove(s)

Root Ginger

1 teaspoon(s)

Pak Choi

200 g


  1. Sprinkle the Chinese five spice powder into a bowl with some seasoning. Add the pork and turn to coat. Set aside.
  2. Drain the pineapple and reserve 30ml of the juice. Set aside the pineapple and pour the reserved juice into a jug, then whisk in the cornflour, cider vinegar, soy sauce, and tomato ketchup. Add 250ml cold water and set aside.
  3. Mist a wok or nonstick frying pan with the cooking spray and stir-fry the pork for 3 minutes over a high heat, until just cooked through. Transfer to a plate.
  4. Stir-fry the onion and peppers for 3-4 minutes before adding the chilli, garlic, ginger and pak choi. Cook for 2 minutes, stirring.
  5. Return the pork to the wok or pan and add the pineapple chunks. Give the sauce a stir and pour it into the pan. Cook for 2 minutes, stirring, as the sauce thickens to make sure that everything is well coated. Serve immediately.


You could serve the stir-fry with 120g cooked brown rice per person. Don't forget to adjust the SmartPoints if you need to.