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Pineapple Pork Chop Suey

 Pineapple Pork Chop Suey
From Bathurst, New Brunswick, Eva Doucet shares this sweet-and-sour entree that combines tender pork, tangy pineapple, crunchy water chestnuts and colorful pepper strips. "It has superb flavor, and friends love it," she writes.
4 ServingsPrep: 15 min. Cook: 40 min.


  • 4 tablespoons all-purpose flour, divided
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound pork chop suey meat
  • 2 tablespoons vegetable oil
  • 1 can (20 ounces) pineapple chunks
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili sauce
  • 1 small green pepper, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup canned bean sprouts
  • Hot cooked rice


  • In a large resealable plastic bag, combine 2 tablespoons flour,
  • ginger, salt and pepper. Add the pork; shake to coat. In a large
  • skillet or wok over medium-high heat, stir-fry pork in oil for 5-7
  • minutes or until no longer pink.
  • Drain pineapple, reserving juice; set pineapple aside. Place the
  • remaining flour in a bowl; stir in reserved juice until smooth. Add
  • sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce.

2 of 2

Pineapple Pork Chop Suey (continued)

Directions (continued)

  • Stir into pork. Add green pepper, water chestnuts, bean sprouts and
  • pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over
  • rice. Yield: 4 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 443 calories, 14 g fat (3 g saturated fat), 67 mg cholesterol, 1,677 mg sodium, 54 g carbohydrate, 4 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.