Thai Sweet and Sour Stir-Fry with Pineapple

Why You’ll Love This Recipe

• Balanced sweet–sour that stays savory: tamarind and fish sauce keep it bright, never cloying.
• Weeknight-fast: about 30 minutes, one wok, minimal cleanup.
• Crisp-tender vegetables, juicy pork or chicken, and a glossy glaze that clings beautifully.
• Flexible: use fresh or canned pineapple, and choose your heat level with Thai chilies.

Grocery List

• Produce: Pineapple, onion, red bell pepper, green bell pepper, tomato, cucumber, garlic, scallions, cilantro, lime, Thai chilies (optional)
• Dairy: None
• Pantry: Soy sauce, fish sauce, oyster sauce, tamarind concentrate (unsweetened), rice vinegar, light brown sugar, ketchup or tomato paste, cornstarch, neutral oil, jasmine rice

Full Ingredients

Protein & Quick Marinade

• 1 lb (450 g) pork loin or boneless chicken thighs/breast, cut into 1/2-inch (1.3 cm) strips
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 1 tsp neutral oil (canola, peanut, or avocado)
• Pinch white pepper

Sweet–Sour Sauce

• 2 tbsp tamarind concentrate (unsweetened; if very thick/strong, start with 1.5 tbsp and adjust)
• 1 tbsp rice vinegar
• 1.5 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp light brown sugar (firmly packed)
• 1 tbsp ketchup (or 2 tsp tomato paste for less sweetness)
• 1/3 cup (80 ml) water or unsweetened pineapple juice
• 1 tbsp cornstarch
• Optional: 1–2 Thai bird’s eye chilies, thinly sliced

Stir-Fry & Vegetables

• 2 tbsp neutral oil, divided
• 3 cloves garlic, minced
• 1 medium yellow onion, cut into 1-inch petals
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1.5 cups (about 225 g) pineapple chunks (fresh or well-drained canned)
• 1/2 medium cucumber, seeded and sliced into 1/4-inch half-moons
• 1 large ripe tomato, cut into wedges
• 2 scallions, cut into 1-inch pieces

To Serve

• Cilantro leaves and lime wedges
• Steamed jasmine rice

Step-by-Step Instructions

Step 1: Prep and marinate the protein

Pat the pork or chicken dry. Slice into 1/2-inch strips for quick, even cooking. In a bowl, combine soy sauce, fish sauce, sugar, cornstarch, oil, and white pepper. Add the protein and toss to coat thoroughly. Let sit 10 minutes while you prep the vegetables.

Step 2: Mix the bright sweet–sour sauce

In a measuring cup or small bowl, whisk tamarind concentrate, rice vinegar, fish sauce, oyster sauce, brown sugar, ketchup (or tomato paste), and water or pineapple juice until smooth. Whisk in cornstarch until no lumps remain. If using Thai chilies, stir them in. Taste the sauce; it should be tangy first, then gently sweet and savory. Adjust with a touch more sugar or tamarind to balance.

Step 3: Sear the protein hot and fast

Heat a wok or large skillet over high heat until very hot (just beginning to smoke). Add 1 tbsp oil, swirl to coat, and spread half the marinated protein in a single layer. Sear 60–90 seconds, then stir-fry another 30–60 seconds until just cooked through. Transfer to a plate. Repeat with remaining 1 tbsp oil and remaining protein. Keep any juices.

Step 4: Stir-fry aromatics and firm veg

With the wok still hot, add the minced garlic and stir-fry about 10 seconds until fragrant. Add onion petals and both bell peppers; stir-fry 2 minutes on high heat until crisp-tender with a little char at the edges.

Step 5: Add pineapple and cucumber

Add the pineapple chunks and cucumber slices. Stir-fry 60 seconds to warm and soften slightly while keeping the cucumber’s crunch.

Step 6: Sauce and glaze

Whisk the sauce again (cornstarch settles), then pour it into the wok. Bring to a rapid simmer, stirring, until the sauce turns glossy and lightly thickens, 45–60 seconds. Return the cooked protein and any juices; toss 1 minute, coating everything in the glaze.

Step 7: Finish fresh and serve

Fold in tomato wedges and scallions; stir-fry 20–30 seconds so tomatoes warm but don’t collapse. Taste and fine-tune: add a splash of fish sauce for salt, a pinch of sugar if too sharp, or a squeeze of lime for brightness. Transfer to a platter, garnish with cilantro, and serve immediately with steamed jasmine rice.

Pro Tips

• High heat is key. Cook the protein in two quick batches to avoid steaming and to keep it tender.
• Tamarind varies by brand. If yours is very concentrated, start with 1.5 tbsp and add more to taste.
• Use pineapple in juice, not syrup, to keep the sauce savory and balanced.
• Keep veggies crisp by limiting cook time; they should retain color and snap.
• If the sauce seems thin, simmer 30–60 seconds longer; if too thick, splash in water or pineapple juice.

Variations

• Pork-forward: Use pork tenderloin for extra tenderness; slice thin and marinate as directed.
• Shrimp version: Swap in 1 lb (450 g) large shrimp, patted dry. Skip the cornstarch in the marinade and stir-fry just until pink.
• Vegetarian: Use firm tofu (14 oz/400 g), pressed and cubed; replace fish sauce with soy sauce and add 1 tsp miso for depth.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. The sweet–sour sauce can be mixed up to 1 week ahead and refrigerated; whisk before using. Chop vegetables up to 1 day ahead. Freezing is not recommended, as the vegetables will soften.

Nutrition (per serving)

Approximate values (with chicken thighs): 380 calories; 27 g protein; 36 g carbohydrates; 14 g fat; 4 g fiber; 22 g sugars; 1020 mg sodium.