By Becky Hardin
Published Aug 17, 2020
This sweet and sour pork recipe is a perfect 30 minute recipe. Made with pineapple and lots of fresh veggies, serve it over rice or noodles for a delicious family meal.
Skip the takeout and whip up this delicious sweet and sour pork recipe instead!
Full of bright, fresh and tangy flavors, it comes together so quickly and easily for a dinner the whole family will love.
For more Chinese recipes, be sure to check out my Sweet and Sour Chicken , Beef Lo Mein , and Super Easy Teriyaki Chicken .
Why you will love this sweet and sour pork!
- Quick: It takes 15 minutes to prep this recipe and 15 minutes to cook it. Perfect for when you are short on time!
- One pot : This dinner is all made in one skillet, perfect if you don’t feel like spending time cleaning up!
- Healthier: This Chinese pork is loaded with fresh veggies and protein. It contains a lot less salt and sugar compared to your usual takeout, but is just as delicious!
How to make sweet and sour pork
Be sure to scroll down for the full recipe!
- Toss the pork cubes in the egg mixture.
- Mix together the ingredients for the sauce.
- Brown the pork on all sides in the skillet, remove and set to one side.
- Cook the garlic, ginger and veggies until softened.
- Add the pineapple chunks and sauce and cook.
- Return the pork to the sauce and cook for a couple of minutes and serve.
What do you serve with it?
I like to serve this sweet and sour pork on a bed of long grain white rice, like Basmati or Jasmine. You can also serve it on top of noodles if you prefer.
Garnish the pork with some sesame seeds and sliced green onion. I like to add some steamed broccoli on the side too.
Can you make it ahead of time?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, however, I find this dish tastes best freshly made as the vegetables tend to get soggy when it’s reheated. You can reheat it on the stovetop until it is heated through.
Can you freeze it?
Yes! This recipe makes for a great freezer meal. Let it cool, and then transfer it to a freezer bag or safe container. It will keep well for up to 3 months. Thaw the pork in the fridge overnight before reheating on the stovetop.
Recipe Notes and Tips
- If your can of pineapple doesn’t have enough juice to make the ¾ cup required for the sauce you can add additional chicken stock to make up the difference.
- Cut the pork into similar sized pieces so that it cooks evenly.
- Make this sweet and sour pork gluten-free by using tamari in place of soy sauce.
More Easy Pork Recipes
- Honey Mustard Pork Tenderloin and Potatoes
- Crock Pot Smothered Pork Chops Recipe
- Grilled Pork Chops Recipe
- Air Fryer Pork Chops
- Crockpot Kalua Pork
- Breaded Pork Chops Recipe (Baked and Not Fried)
Ingredients1x2x3x
- ▢ 1 egg beaten
- ▢ 1 tablespoon sugar
- ▢ ½ teaspoon salt
- ▢ 1 tablespoon soy sauce
- ▢ 1 pound lean pork cubed
- ▢ 4 tablespoons olive oil
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon ginger grated
- ▢ 1 red bell pepper cut into 1 inch chunks
- ▢ 1 green bell pepper cut into 1 inch chunks
- ▢ 1 medium onion diced
- ▢ 19 ounces pineapple chunks drained, reserve juice for the sauce
For the Sauce:
- ▢ 3 tablespoons white wine vinegar
- ▢ 3 tablespoons brown sugar
- ▢ 2 tablespoons soy sauce
- ▢ 2 tablespoons cornstarch
- ▢ ¾ cup pineapple juice
- ▢ ½ cup chicken stock
- ▢ Green onions for garnish
- ▢ Sesame seeds for garnish
Instructions
- In a medium bowl, mix together the egg, 1 tablespoon sugar, salt and 1 tablespoon soy sauce.
- Add the pork cubes and gently toss to coat. Set aside.
- In another medium bowl, mix together the white wine vinegar, brown sugar, 2 tablespoons of soy sauce, cornstarch, pineapple juice, and chicken stock, to make the sauce. Set aside.
- In a large skillet over medium high heat, heat the 4 tablespoons of olive oil. Add the pork mixture and cook, stirring frequently, until the pork has browned on all sides and is cooked through, about 7 minutes.
- Transfer the pork cubes to a plate and set aside.
- Add the garlic, ginger, red and green pepper and onion to the skillet and cook for about 3 minutes, until vegetables are tender but still a bit crisp.
- Add the pineapple chunks and the sauce. Cook, stirring constantly, until the sauce is no longer cloudy and has thickened a little.
- Return the pork to the skillet and cook for 2 minutes more.
- Serve immediately over a bed of white long grain rice garnished with green onions and sesame seeds.
Becky’s Tips
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, however, I find this dish tastes best freshly made as the vegetables tend to get soggy when it’s reheated.
- Cut the pork into similar sized pieces so that it cooks evenly.
- Make it gluten-free by using tamari in place of soy sauce.
- If your can of pineapple doesn’t have enough juice to make the ¾ cup required for the sauce you can add additional chicken stock to make up the difference.
- I like to serve this sweet and sour pork with long grain rice and steamed broccoli or green beans for a healthy and satisfying meal. You could also serve it over chow mein noodles instead of the rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet and Sour Pork Recipe
Ingredients
- 1 egg beaten
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 pound lean pork cubed
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 red bell pepper cut into 1 inch chunks
- 1 green bell pepper cut into 1 inch chunks
- 1 medium onion diced
- 19 ounces pineapple chunks drained, reserve juice for the sauce
For the Sauce:
- 3 tablespoons white wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- ¾ cup pineapple juice
- ½ cup chicken stock
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- In a medium bowl, mix together the egg, 1 tablespoon sugar, salt and 1 tablespoon soy sauce.
- Add the pork cubes and gently toss to coat. Set aside.
- In another medium bowl, mix together the white wine vinegar, brown sugar, 2 tablespoons of soy sauce, cornstarch, pineapple juice, and chicken stock, to make the sauce. Set aside.
- In a large skillet over medium high heat, heat the 4 tablespoons of olive oil. Add the pork mixture and cook, stirring frequently, until the pork has browned on all sides and is cooked through, about 7 minutes.
- Transfer the pork cubes to a plate and set aside.
- Add the garlic, ginger, red and green pepper and onion to the skillet and cook for about 3 minutes, until vegetables are tender but still a bit crisp.
- Add the pineapple chunks and the sauce. Cook, stirring constantly, until the sauce is no longer cloudy and has thickened a little.
- Return the pork to the skillet and cook for 2 minutes more.
- Serve immediately over a bed of white long grain rice garnished with green onions and sesame seeds.
Notes
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, however, I find this dish tastes best freshly made as the vegetables tend to get soggy when it’s reheated.
- Cut the pork into similar sized pieces so that it cooks evenly.
- Make it gluten-free by using tamari in place of soy sauce.
- If your can of pineapple doesn’t have enough juice to make the ¾ cup required for the sauce you can add additional chicken stock to make up the difference.
- I like to serve this sweet and sour pork with long grain rice and steamed broccoli or green beans for a healthy and satisfying meal. You could also serve it over chow mein noodles instead of the rice.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
