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.
- 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
Drain pineapple, reserving the juice.
Add water to the reserved pineapple juice to make 3/4 cup total.
Add cornstarch, soy sauce, honey, chicken bouillon, garlic and black pepper to pineapple juice; set aside.
Heat vegetable oil in a large skillet over medium heat.
Cook pork and peppers, stirring constantly until pork is not longer pink.
Add the pineapple juice mixture and pineapple, and cook until thickened and bubbly, continuing to stir constantly.
- 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.
- Canned pineapple chunks or tidbits can be used. Or, if you have the pineapple rings on hand, use those and cut them into smaller pieces.
- Don't discard the drained pineapple juice; you'll need it for the sweet and sour pork stir fry sauce.
- Add enough water to the pineapple juice so that you have 3/4 cups liquid total.
- Looking for an easy chicken stir fry? Check out this version with a secret ingredient.
Calories: 337kcal | Carbohydrates: 36g | Protein: 21g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1092mg | Potassium: 524mg | Fiber: 2g | Sugar: 29g | Vitamin A: 71IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg