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Tangy Sweet and Sour Pork

 Tangy Sweet and Sour Pork
My children always asked for this wonderful and tangy pork dish when they came home from school for the weekend. Today, they still appreciate the stir-fry's comforting flavor.
4 ServingsPrep/Total Time: 15 min.


  • 1 can (20 ounces) pineapple chunks
  • 2 tablespoons cornstarch
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon chicken bouillon granules
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil
  • 3/4 pound pork tenderloin, cut into bite-size pieces
  • 1 medium green pepper, thinly sliced
  • Hot cooked rice


  • Drain pineapple, reserving the juice; set pineapple aside. Add enough
  • water to juice to measure 3/4 cup. Combine the cornstarch, soy
  • sauce, honey, bouillon, garlic, pepper and pineapple juice mixture
  • until smooth; set aside.
  • Heat oil in a large skillet; cook and stir pork and green pepper for
  • 6-8 minutes or until pork is no longer pink and green pepper is
  • crisp-tender.
  • Stir pineapple juice mixture; add to the skillet with pineapple.
  • Bring to a boil. Cook and stir for 1-2 minutes or until thickened
  • and bubbly. Serve with rice. Yield: 4 servings.

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Tangy Sweet and Sour Pork (continued)

Nutritional Facts: 1 serving (1 cup) equals 295 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 1,061 mg sodium, 33 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer