That Sugar Movement


Pork & Pineapple Stir-Fry

  • Pork & Pineapple Stir-Fry - Serves Serves: 2 + lunch the next day
  • Pork & Pineapple Stir-Fry - Prep Time Prep Time: 20
  • Pork & Pineapple Stir-Fry - Cook Time Cook Time: 15

We tend to think of dishes from Asia as super healthy, but in some regions, significant amounts of sugar are added to the dishes. Here we use fresh pineapple to add a nutritious sweet note, with lots of lovely juices combined with the ingredients to make a lovely sauce.

We’ve used pumpkin seeds here, but you could use cashews instead if you prefer.


  • 1 tbsp - olive or coconut oil
  • 4 - spring onions, finely chopped
  • 4 - cloves garlic, finely sliced
  • 5 cm - piece fresh ginger, finely chopped
  • 400g - free-range pork fillet, finely sliced
  • 1cup - fresh pineapple, roughly diced
  • 150g - snow peas, trimmed
  • 1-2tbsp - fish sauce (to taste)
  • 1tsp - tamari
  • handful of pumpkin seeds
  • handful of fresh coriander & mint, roughly chopped
  • red chilli, sliced (to serve, optional)


  1. Heat oil in a wok or large non-stick frying pan on med-high heat.
  2. When very hot, throw in the spring onions, garlic and ginger. Stir-fry for a couple of minutes.
  3. Add the pork and continue to stir for a few minutes until the meat is browned evenly.
  4. Add the pineapple and snow peas and stir-fry for a further 3 minutes to release the juices from the pineapple.
  5. Stir in the fish sauce and tamarind, and when combined, add the pumpkin seeds and fresh herbs.
  6. Serve with some freshly cooked brown rice and fresh chilli if using.

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That Sugar Movement