Spiced pineapple pork

Spiced pineapple pork

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(90 ratings)

Prep: 5 mins Cook: 12 mins


Serves 4
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal315
  • fat9g
  • saturates1g
  • carbs22g
  • sugars21g
  • fibre1g
  • protein39g
  • salt1.25g
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  • 2 tsp vegetable oil
  • 4 pork steaks, trimmed of excess fat
  • 2 tbsp light muscovado sugar
  • 1 tsp tomato purée
  • 432g can pineapple rings in juice, drained, but juice reserved



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • ½ tsp chilli powder
  • 1 tsp Chinese five-spice powder
  • coriander leaves, to serve
  • 1 tbsp dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.

  2. Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

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Comments, questions and tips

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Laura Rickaby's picture
Laura Rickaby
19th Feb, 2018
Lovely, quick and easy. We used chicken instead of pork. Rated a 5/5 by myself and my 10 year old!
8th Jun, 2017
Simple, tasty and quick. What's not to like?
16th Sep, 2016
Scrumptious! Really quick, delicious meal.
7th Nov, 2014
Great recipe - lovely tangy sauce and the pork and pineapple compliment each other beautifully. Served it with rice and stir-fried veg.
1st Mar, 2014
I did this for one, with Jasmine rice and pak-choi. I kept the sauce volume high though. It was absolutely wonderful and would be very happy to serve it to guests. Fantstic
12th Feb, 2014
Another thumbs up for this recipe and it seems really versatile too. I don't like Chinese 5 spice so just used a teaspoon of parika instead of both spices. I forgot to add it separately so it went into the soy sauce mix but it still tasted good. I served it with plain rice and broccoli. Next time I'll add all the pineapple juice so there's more sauce as it was so yummy.
3rd Feb, 2014
Adapted this recipe into a slow cook bake, but used all the ingredients. Used pork escalopes cut into chunks and pineapple chunks also. Couldn't find the five spice so used garam masala as another reader suggested this. Served over rice noodles - would make again. Was very easy and yummy.
25th Nov, 2013
So delicious! I didn't have chinese five spice so I used garam masala. I also used half a fresh pineapple, thinly sliced half and then popped the rest in a juicer. I also used pork chops instead of steaks.
20th Dec, 2012
Delicious recipe, good and cheap to make, quite similar to a chinese takeaway! Used paprika instead of chili and other spices, and served with noodles and cabbage. A big hit! Will definetly be making it again!
20th Nov, 2012
We used chunks of pineapple as that's what was in the cupboard and we think it works better (more surface to caramelise!) It's a superfast, supereasy meal and likely to become a weekday dinnertime staple. Just have to remember to keep a can of pineapple in the store cupboard.


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