Polynesian Pork

This Polynesian pork is the kind of sweet-savory stir-fry that defined American-tiki cooking in the mid-century, and it still holds up. Lean pork cubes browned in oil, simmered in pineapple juice with soy sauce and ginger, then glazed with a cornstarch slurry until every piece glistens.

The trick is using the juice from the canned pineapple as the braising liquid. It’s sweet, acidic, and already pineapple-flavored, so it does triple duty without adding anything extra. The chunks themselves go in at the end with the green pepper, staying firm and juicy instead of turning to mush after 20 minutes of simmering.

The cornstarch slurry thickens the pan juices into a glossy, clinging sauce in about 3 minutes. Stir constantly once it goes in. Cornstarch thickens fast and can clump if you walk away. You want every cube coated in that sticky, sweet-salty glaze.

A sprinkle of shredded coconut on top adds a subtle tropical crunch.

Kitchen Tips

• Cut the pork into uniform bite-sized cubes so they cook evenly. Irregular pieces mean some are overcooked while others are still tough.
• Brown the pork in batches if your pan is small. Crowding steams the meat instead of searing it.
• Mix the cornstarch with cold water before adding to the hot liquid. Adding dry cornstarch directly creates lumps that won’t dissolve.
• Serve over steamed white rice to catch every drop of that pineapple-ginger glaze.

Variations

• Spicy version: Add ½ teaspoon red pepper flakes with the ginger for a sweet-heat contrast.
• Chicken swap: Use boneless, skinless chicken thighs cut into cubes. Reduce the simmer time to 15 minutes.