Colorful Pineapple Pork



1 cup plus 3 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cider vinegar
3/4 teaspoon salt
1/2 pound cubed cooked pork
1 small cucumber, peeled, halved and sliced
1 small carrot, sliced
1 1/2 cup of fresh pineapple cut into 1′ pieces
1 medium tomato, seeded and cut into 1-inch chunks
1/2 medium green pepper, thinly sliced
1 tablespoon soy sauce
2 tablespoons cornstarch
Hot cooked rice



In a skillet, combine 1 cup water, sugar, vinegar and salt. Bring to a boil. Reduce heat; add the pork, cucumber, carrot, pineapple, tomato, green pepper and soy sauce. Simmer, uncovered, for 5 minutes or until heated through.


Combine the cornstarch and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.


Originally published as Colorful Pineapple Pork in Reminisce July/August 2004, p49

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