Recipe by lizeroo
I have made this recipe many times and it is fail-safe and pretty fast to throw together on a week night. Originally from a Pillsbury cookbook.
Top Review by Miss Erin C.
It thought this was close to what my mom used to make for us. I used cider vinegar, I know that's what my mom used, and I thought it was great. I grew up with sweet and sour pork from the electric skillet and I was looking for a recipe when I had a craving and I couldn't get ahold of my mom to get her recipe. This recipe was very close to what my mom used to make. I thought it was great. She may have gotten it from a Pillsbury cookbook actually...comfort food.
- 1 tablespoon shortening
- 1 lb chicken or 1 lb boneless pork
- 1 teaspoon paprika
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1 (15 ounce) can pineapple chunks, drained, with 2/3 cup juice reserved
- 1⁄3 cup vinegar
- 1⁄3 cup water
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 green pepper, diced
- 1⁄2 red pepper, diced
- 1 small onion, diced
- 2 -4 cups hot cooked rice
Directions See How It's Made
- Melt shortening in large skillet over medium heat.
- Add chicken or pork; sprinkle with paprika.
- Brown well.
- Cover and simmer for 20 to 25 minutes or until tender, stirring occasionally.
- Combine brown sugar, cornstarch and salt in medium bowl.
- Gradually add 2/3 cup reserved pineapple juice, vinegar, water, soy sauce, and Worcestershire sauce to dry ingredients; mix well.
- Stir into meat and cook over medium-low heat, stirring constantly until thickened.
- Add green pepper, red pepper, onion, and pineapple chunks.
- Cover and simmer for 6 to 8 minutes until vegetables are tender crisp.
- Serve over hot cooked rice.