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Stir-Fried Pork, Shrimp and Pineapple (Padd Moo, Goong, Sapparod

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“Su-Mei Yu is chef/owner of my favorite Thai restaurant in my hometown of San Diego. Her cookbook, Cracking the Coconut, is one of the few I packed when I moved to Costa RIca. This dish is a great blend of flavors, you can adjust the chilies to your taste. Enjoy!”

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 6 garlic cloves, lightly pounded
  • 6 ounces lean boneless pork, sliced across the grain into thin 3-inch strips
  • 2 cups fresh pineapple, cut into bite-sized chunks
  • 1 teaspoon sea salt
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce (namm pla)
  • 6 ounces medium shrimp, peeled and deveined
  • 4 -6 fresh red bird chiles or 2 -3 serrano chilies, sliced into thin slivers
  • 1 teaspoon thai white peppercorns, dry-roasted and ground
  • 10 sprigs cilantro, coarsely chopped


  1. In a 12 inch skillet, heat the oil over high heat for 1-2 minutes, or until it is very hot and just barely smoking. Add the garlic and cook, stirring and tossing until golden, about 15 seconds.
  2. Add the pork and cook, stirring, until cooked through, about 2 minutes.
  3. Add the pineapple chunks and cook, stirring, until darkened and soft, 1-2 minutes. Season with the salt, sugar and fish sauce and mix well.
  4. Add the shrimp and cook, stirring, until pink, about 1 minute. Add the chiles and mix well.
  5. Transfer to a serving plate and sprinkle with the ground peppercorns and the chopped cilantro. Serve immediately.

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