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Sweet-and-Sour Pork

 Sweet-and-Sour Pork
On the lookout for time-saving but tasty dinner fare? This tangy pork dish from Sharon Ryzner of Girard, Ohio is a real find! "It makes a great, quick meal," she writes. "We love the blend of juicy pineapple and crunchy green pepper."
2 ServingsPrep/Total Time: 20 min.


  • 1 can (8 ounces) pineapple chunks
  • 1/4 cup dark corn syrup
  • 3 tablespoons white vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1/2 pound boneless pork, cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 small green pepper, cut into 3/4-inch chunks
  • 4 to 5 teaspoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice


  • Drain pineapple, reserving juice; set pineapple aside. In a small
  • bowl, combine corn syrup, vinegar, ketchup, soy sauce and reserved
  • juice; set aside.
  • In a small skillet, stir-fry the pork and garlic in oil for 4 minutes
  • or until pork is browned. Add green pepper; stir-fry for 2 minutes
  • or until crisp-tender. Stir in pineapple juice mixture; bring to a
  • boil.
  • Combine the cornstarch and water until smooth; gradually stir into
  • the skillet. Cook and stir for 1-2 minutes or until thickened. Stir
  • in the reserved pineapple; heat through. Serve over rice. Yield: 2

2 of 2

Sweet-and-Sour Pork (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 each) equals 447 calories, 14 g fat (3 g saturated fat), 67 mg cholesterol, 664 mg sodium, 59 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer