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“Here is a version of a Chinese dish that is high on flavour and low on calories. Simple and easy to make and can be served with brown or white rice. For those concerned about sodium, lower the sodium by using low sodium soya sauce. This recipe is similar to my Hawaiian Chicken (Recipe 270163) but with a little twist!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the first four ingredients to make the marinade.
  2. Trim fat off chops and cut into 1-inch cubes. Mix with marinade, cover and refrigerate for about 1 hour.
  3. Drain pineapple, reserving 3 tablespoons of the juice.
  4. To make the sauce, mix together the ketchup, soya, vinegar, pineapple juice and white sugar in a bowl.
  5. Coarsely chop onion into 1-inch pieces.
  6. Seed and chop peppers into 1-inch cubes or slightly larger.
  7. Heat oil in pan on medium-high heat. Add onion and stir-fry for about a minute. Add peppers and stir fry until it begins to brown. Remove from pan and set aside. Add drained pineapple to pan and cook until it starts to carmelize. Once slightly browned, set aside with vegetables. Add a tablespoon of oil and heat pan until hot. Add pork, leaving space between the pieces so that they brown. Let cook undisturbed for about 1 to 2 minutes or until browned and then turn the pieces. Continue to cook until the second side browns, then return the vegetables to the pan. Add the sauce and cook for about 2 minutes, stiring constantly.
  8. Serve over rice.

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