This Tropical Pineapple Sweet and Sour Pork is a delicious twist on the classic takeout favorite. With fresh pineapple and bell peppers, it brings a vibrant, fruity flair that feels like a mini-vacation on your plate.
Pork tenderloin is lean yet tender, perfect for absorbing the vibrant flavors of the sauce. The pineapple chunks add natural sweetness and a tropical touch. Red and green bell peppers bring a pop of color and a subtle crunch. Onion layers in its aromatic depth. The all-purpose flour and corn starch create a crispy coating for the pork. Pineapple juice forms the base of our tangy sauce, balanced by the acidity of rice vinegar and the sweet-tartness of ketchup. Soy sauce adds umami, while brown sugar sweetens the mix. Ginger and garlic infuse warmth and depth of flavor.
This dish pairs beautifully with steamed jasmine rice, which will soak up the delicious sauce. For an extra tropical touch, serve with a side of coconut-infused rice. A simple cucumber salad on the side can add a refreshing contrast to the rich flavors.
Start by seasoning your pork cubes with salt and black pepper. This simple step is crucial for building flavor from the ground up. In a separate bowl, mix together all-purpose flour and corn starch. Coat each pork cube in the flour mixture until thoroughly covered. This is what will give the pork that irresistible crispy exterior.
Heat your vegetable oil in a deep skillet over medium-high heat. You want it hot enough to fry, but not so hot that it burns. Fry the pork cubes in batches, giving each piece enough space to crisp up evenly. It should take about 5-7 minutes per batch. Once golden brown and cooked through, let them drain on paper towels to shed any excess oil.
While the pork is cooking, grab a saucepan. Combine pineapple juice, rice vinegar, ketchup, soy sauce, brown sugar, ginger, and garlic. Bring this mixture to a simmer over medium heat. Stir until the sugar dissolves completely, creating a smooth, glossy sauce.
Add your pineapple chunks, red bell pepper, green bell pepper, and onion to the sauce. Cook them until the vegetables are tender yet still crisp — about 5 minutes should do it. You want them to maintain some bite for texture.
Finally, toss the fried pork with the sauce and vegetables in the pan. Stir until every piece is well coated and glossy. Serve immediately over steamed rice to soak up all that luscious sauce.
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