Name: teriyaki pork & pineapple wontons
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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.

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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.

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teriyaki pork & pineapple wontons

This crunchy sweet & salty appetizer comes together quickly. Have everything prepped & ready to go ahead of time & then all you’ve got is 10 to 12 minutes & they’re ready to serve.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Appetizer

Cuisine: Chinese, Japanese

Servings: wontons

Author: Lovoni

Ingredients

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

Instructions

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.