Teriyaki Pork & Pineapple Wontons are a little like taking a step back in time to the 70’s & 80’s when sweet & sour pork was all the rage & there was pineapple in everything. There was much to love about these decades for me – the music. These crispy little cups, filled with the the perfect blend of salty stickiness, are ridiculously easy to make & the recipe can easily be doubled. And they’re a little more 2019 than 1979. Or not.Jump to Recipe
These bite-sized appys take 10 minutes to throw together, about that long to cook & have a short list of ingredients to prep, making them perfect for your next get together, regardless of the decade…or century.
teriyaki pork & pineapple wontons
- 24 wonton wrappers
- cooking spray
- 1 tablespoon coconut oil
- 10 oz pork (boneless) country style ribs, halved lengthways & thinly sliced (or tenderloin)
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons teriyaki sauce
- 2 teaspoons honey
- 3/4 cup diced pineapple
- 4 green onions, trimmed & thinly sliced
- 1 teaspoon toasted sesame seeds
- Preheat oven to 375F. Grease a mini muffin pan with 24 holes with cooking spray. Gently press a wrapper into each hole of the muffin pan & spray each wonton with a little spray. Bake for 10 minutes or until golden brown & crisp. Remove to a wire rack.
- Heat a wok or large frying pan over high heat. Add the oil & pork; stir-fry 2 to 3 minutes or until pork is starting to brown.
- Add pepper, ginger & garlic; stir-fry for 30 seconds until fragrant.
- Add sauce & honey. Stir-fry for 2 minutes or until the sauce is thickened & the pork is glazed. Add the pineapple & all but 2 tablespoons of the green onion & stir-fry for a minutes until combined & warm. Spoon into wonton cups. Top with green onion & sesame seeds. Makes 24.