Great flavor and very easy. I had thinly sliced pork sirloin and did not need to simmer it in the juice for more than a minute. I used rice wine vinegar and ginger root, and a 14 ounce can of pineapple was plenty. I'll use even more garlic next time, and may throw in a couple tablespoons of ketchup. I also plan to add broccoli and use a red bell pepper for more color.
Absolutely SPECTACULAR!!! Wow was this amazing!!! I used a pork tenderloin and, in my opinion, it was the perfect cut of meat! I followed this recipe closely and increased the garlic by quite a bit. Didn't taste the garlic in it at all. I added a can of water chestnuts as well. Even my 4 and 6 year old thought this was super yummy. The pork was perfectly tender and the pineapple juice really permeated the meat. Served this over brown rice. HEAVEN!!!
What a wonderfull recipe! I used a small can of pineaple which was plentry"for us and I did add some snowpeas,served over rice.Thanks for a lovely recipe.
What a great recipe to find while looking for something to go with a bowl of leftover fried rice! I cut up two very thick boneless pork chops I had on hand and used 1/2 ea. large red and green peppers. I put in the garlic halfway through the pork browning step, since I was worried I'd burn it like I usually do! I used two carrots sliced thinly diagonally for extra taste and color, but I put them in a few minutes before the other veggies so they would all be the same texture at end of cooking time. I also added a dash of cayenne pepper to taste. A great change from the syrupy, too-sweet sauces in most sweet 'n sour recipes. Thanks for a recipe I'll make often -- next time with fresh or leftover chicken!
This was delicious! We quadrupled the recipe and filled the rice cooker with basmati. One thing we found is that we needed to add extra spice when multiplying it so much... Thanks for a delicious and easy recipe!
Very tasty and quick. I had fresh pineapple available and used about two cups tight packed. I'd use more garlic if you want a strong garlic presence; it was barely discernible using the recipe amount. Will make again.
Certainly an attractive main dish! I made change and that was to use mushroom liquid because I did not want the alcohol in it. I sliced the carrots very thin but they did not cook in the suggested time. Not a big deal but I would add them a bit sooner. This recipe was good and simple to follow.
Delicious! The steaming of the pork left it really tender and the only change I made was serving over white rice because it was all I had on hand. The only change I'll make next time is to use red bell pepper instead for a bit of added color.
Great Sweet and Sour. I did add water chestnuts and bean sprouts but made as written using fresh ginger root in the sauce.