Photo of Ginger-soy pork with pineapple and sweet potato by WW

Ginger-soy pork with pineapple and sweet potato

Total Time
46 min
18 min
28 min
This delicious Polynesian-influenced recipe has it all – protein, healthy fats, carbs, fruit and vegetables all in one meal. Chunks of pork tenderloin can be used instead of the chops. Follow the same instructions but make sure to reduce the cooking time of the pork to about 5 to 6 minutes. Pineapple, brown sugar and sweet potato add a hint of sweetness to this colorful dish while a final drizzle of fresh lime juice adds a citrus flair. It's best to cook pork chops right after buying them, but they will store in the fridge for two or three days.


Canola oil

1½ tsp

Uncooked lean boneless pork chop

1 pound(s), four 4 oz pieces

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Crushed red pepper flakes

tsp, or to taste


1 large, chopped

Red bell pepper

1 medium, diced

Fresh ginger

2½ tsp, fresh, grated


¾ cup(s)

Uncooked sweet potato

1 large, cut into bite-size pieces


2 cup(s), chunks

Less sodium soy sauce

2 Tbsp

Packed brown sugar

2 Tbsp


¼ cup(s), chopped, sliced


2 Tbsp, fresh, chopped


½ medium, cut into 4 wedges (optional)


  1. In a large nonstick skillet, heat oil over medium-high heat.
  2. Sprinkle pork with salt and pepper; cook, turning once, until golden and just cooked through, about 4 minutes on each side. Remove to a plate; set aside.
  3. Add onion, red pepper and ginger to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in water and scrape bottom of pan to loosen bits of food stuck to pan; bring to a simmer.
  4. Add sweet potatoes and reduce heat to medium; cover and simmer, stirring occasionally, until tender, about 8 to 10 minutes.
  5. Add pineapple; cover and simmer 1 minute for flavors to blend.
  6. Stir in soy sauce and brown sugar.
  7. Add pork back to skillet and cook until heated through, about 2 minutes; stir in scallions and cilantro. Drizzle with fresh lime juice and serve. Yields 1 pork chop and about 1 cup vegetable-potato-pineapple mixture per serving.