Gather the ingredients so that you have everything close at hand on the counter or table.
Beginning Prep Work
To begin, prepare the fresh vegetables. Chop the green and red bell peppers and sweet onion. Slice or julienne the carrots. Mince the garlic. Grate the fresh ginger. Place in prep bowls and save for later.
For fresh or canned pineapple chunks, you’ll need to slice them into bite-size pieces. (If using pineapple tidbits, this is not necessary.) Be sure to reserve the pineapple juice for the sauce.
In a medium bowl, prepare the sweet and sour sauce. Combine reserved pineapple juice, chicken broth, ketchup, plum jelly, granulated sugar, rice vinegar, soy sauce, and cornstarch. Whisk together until cornstarch has dissolved. Set aside until ready to use in final steps.
Prepare the Pork and Marinade
Slice the pork into bite-sized pieces.
In a medium bowl, combine the rice and red wine vinegar, cornstarch, soy sauce, grated ginger, granulated sugar, kosher salt, and freshly ground black pepper. Whisk together to combine. Add the pork pieces to the marinade and mix until all is coated. Allow the pork to set in the marinade for a few minutes.
Add a tablespoon of peanut oil to a wok or cast iron skillet over medium high heat. Once the skillet is good and hot, add half of the pork pieces to the skillet and spread meat to the edges of the skillet, allowing space between each of the pieces. Cook until one side is lightly browned, then turn pieces to cook on the other side until golden brown. This will take about 2 minutes total. Transfer pork to a plate or bowl. Repeat with the remaining pork.
Stir-Fry the Vegetables
Heat remaining oil in the skillet. Add prepared bell pepper, sweet onion, and carrots. Stir-fry for 2 minutes, stirring and turning pieces until they start to brown. Transfer vegetables to a plate or bowl.
Reduce temperature to low and add the freshly grated ginger and minced garlic to the skillet. Sauté until tender.
Finish the Stir-Fry
To finish the dish, pour the prepared sweet and sour sauce over the garlic. Cook over medium low heat, stirring until the sauce thickens, about 1-2 minutes.
Return the vegetables and pork to the skillet. Add the prepared pineapple pieces. Stir until pork is coated in sauce. Continue simmering for another 1-2 minutes.
Place in a serving bowl, and serve with white jasmine rice. This recipe will serve 4-6 people.