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Sweet and Sour Pork with Pineapple

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A quick and easy homemade sweet and sour pork recipe featuring juicy pork tenderloin, fresh pineapple, and a perfectly balanced tangy-sweet sauce. This dish delivers crispy pork bites coated in a glossy sauce, ideal for family dinners or entertaining guests.

Ingredients

Scale
  • 1 lb (450g) pork tenderloin, trimmed and cut into bite-sized cubes
  • 3/4 cup (90g) cornstarch
  • Vegetable oil (for frying), about 2-3 cups (480-720 ml)
  • 1 cup (165g) fresh pineapple chunks (or canned, drained)
  • 1 cup (150g) bell peppers, red and green, cut into chunks
  • 1 medium onion, sliced into wedges
  • 2 cloves garlic, minced
  • 1 tsp (5g) fresh grated ginger
  • 1/3 cup (80ml) ketchup
  • 1/4 cup (60ml) rice vinegar
  • 1/3 cup (65g) sugar
  • 2 tbsp (30ml) soy sauce
  • 1/4 cup (60ml) pineapple juice (reserved from fresh pineapple)
  • 1/4 cup (60ml) water
  • 1 tbsp cornstarch + 2 tbsp water (cornstarch slurry for thickening)

Instructions

  1. Trim the pork tenderloin and cut into 1-inch (2.5 cm) cubes. Pat dry with paper towels to remove excess moisture.
  2. Place the cornstarch in a large bowl. Add the pork cubes and toss gently until evenly coated. Shake off any excess cornstarch. Let rest for 10 minutes.
  3. Slice bell peppers into 1-inch chunks, cut onion into wedges, mince garlic, and grate ginger. Cut fresh pineapple into bite-sized chunks and reserve 1/4 cup (60 ml) pineapple juice.
  4. In a small bowl, whisk together ketchup, rice vinegar, sugar, soy sauce, pineapple juice, and water until smooth. Set aside. Mix cornstarch slurry separately.
  5. Heat 2-3 cups (480-720 ml) vegetable oil in a wok or deep skillet over medium-high heat to about 350°F (175°C). Fry pork in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
  6. Remove all but 1 tbsp of oil from the pan. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and onions, stir-fry for 2-3 minutes until slightly tender but still crisp.
  7. Add pineapple chunks, then pour in the sweet and sour sauce. Bring to a gentle boil, then add cornstarch slurry slowly while stirring until sauce thickens and becomes glossy (1-2 minutes).
  8. Return the crispy pork to the pan and toss to coat evenly. Cook for another minute to heat through.
  9. Transfer to a serving dish immediately, garnish if desired, and serve hot.

Notes

Dry pork well before coating to ensure crispiness. Fry pork in small batches to maintain oil temperature and avoid sogginess. Add cornstarch slurry slowly to avoid lumps in sauce. Serve immediately after tossing with sauce to keep pork crispy or serve sauce on the side for dipping. For gluten-free, substitute soy sauce with tamari or coconut aminos. For a spicy kick, add chili paste or red pepper flakes to the sauce.

Nutrition

Keywords: sweet and sour pork, pineapple pork recipe, homemade sweet and sour sauce, easy pork recipe, Chinese-American cuisine, quick dinner, family meal

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