Pork & Pineapple Stir-Fry Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 4, 2007
Too sweet to be called stir-fry. This recipe would more accurately be called a sweet and sour pork dish. My younger kids liked it, but it was not a hit with the rest of the family.
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Cooking Level: Intermediate

Home Town: Staten Island, New York, USA
Living In: Great Falls, Montana, USA

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Reviewed: Sep. 30, 2005
This recipe was pretty good. The only thing I did different was used canned pineapple instead. One thing I would add is maybe some cornstarch to thicken the juice a little. and also add a little bit of the pineapple juice (from the can) to it, the original recipe was a little too bland for me. But I'll definatly make it again. (Just with a few simple variations.)
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Home Town: San Jose, California, USA

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Reviewed: Jun. 24, 2003
This is a great easy recipe! I made a few changes to it because I didn't have all the ingredients- instead of snow peas, I tossed in cabbage, and I ate the stir-fry rolled up in a fat-free tortilla. Next time, i'd definitely season the pork a little to add a bit more flavor, but overall, I'm thrilled at how fast and delicious this recipe is!
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Reviewed: Feb. 16, 2003
My husband and I both love this recipe! It is really easy to make--I also did not cook the pork in seperate batches and used canned pineapple. I was expecting the chili pepper to give it a little bit of spice, but it wasn't spicy at all. So the next time I made it I substituted about 6 small serrano peppers and it was wonderful! Very sweet, very spicy.
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Reviewed: Jan. 11, 2003
Tasty and quick (I didn't cook the pork in batches). Had no fresh pinapple on hand, so I used canned, and added a bit of the juice. Served with steamed white rice. Kids and husband loved it!
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14 users found this review helpful

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Cooking Level: Professional

Home Town: Boston, Massachusetts, USA
Living In: Tiverton, Rhode Island, USA

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