Island Sweet and Sour Pork

With a flavor-packed sauce and tender pork, this Island Sweet and Sour Pork dish is sure to be a family favorite when served over a bed of rice.

This is a different spin on the traditional sweet and sour dishes featuring breaded and fried pork or chicken.

For this Island Sweet and Sour Pork, Barbara adapted a recipe from the Pot O’Gold cookbook passed down to her from our Grandma. Grandma received this great church cookbook from her sister who lived in southeast Iowa. Check out our Great-Aunt Gertie’s Orange Julius recipe from the same cookbook.

Island Sweet and Sour Pork

When making this dish, you have several options when it comes to the cut of pork to use. Barbara suggests either a boneless pork shoulder, cubed pork loin or center cut pork chops. Take note that the pork – no matter what the cut – needs to simmer on the stovetop for a while so that it is cooked through (no longer pink) and tender.

Barbara used a yellow pepper in her dish but says a green or red pepper would work just as well. Her family prefers the flavor of yellow peppers but a green or red pepper would definitely add a bit of color to the dish.

Her girls (ages 3 and 6) loved the pork in this dish and, as moms know, it can be a challenge to find new dishes your children will try AND like.

More Pork Recipes

Baked Cranberry Pork Chops

Cheesy Garlic and Brown Sugar Pork Chops

Instant Pot Pork Chops with Sauerkraut, Apples and Bacon

Fancy Baked Pork Chops in Deep Covered Baker

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Island Sweet and Sour Pork

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

With a flavor-packed sauce and tender pork, this Island Sweet and Sour Pork dish is sure to be a family favorite when served over a bed of rice.

Course: Main Course

Cuisine: American

Keyword: sweet and sour pork

Servings: 4

Author: Barbara

Ingredients

• 1 20 oz can pineapple chunks
• 2 Tablespoons cornstarch
• 1/4 cup soy sauce
• 2 Tablespoons honey
• 1 chicken bouillon cube
• 1 garlic clove minced
• 1/8 teaspoon black pepper
• 2 Tablespoons vegetable oil
• 1 pepper cubed (green, yellow or red)
• 3/4 pound boneless pork shoulder or cubed pork loin or center cut pork chops cubed

Instructions

1. Drain pineapple, reserving the juice.
2. Add water to the reserved pineapple juice to make 3/4 cup total.
3. Add cornstarch, soy sauce, honey, chicken bouillon, garlic and black pepper to pineapple juice; set aside.
4. Heat vegetable oil in a large skillet over medium heat.
5. Cook pork and peppers, stirring constantly until pork is not longer pink.

6. Add the pineapple juice mixture and pineapple, and cook until thickened and bubbly, continuing to stir constantly.

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