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skillet filled with sweet and sour pork

Sweet and Sour Pork Recipe

Course: Main Course
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 478kcal
Author: Becky Hardin
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.
Print Recipe


  • 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


  • 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.


  • 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.


Calories: 478kcal | Carbohydrates: 50g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 1173mg | Potassium: 919mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1168IU | Vitamin C: 81mg | Calcium: 59mg | Iron: 3mg