• 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 1 large green bell pepper 1 large red bell pepper and 1 medium sweet onion. Slice or julienne 2 medium carrots. Mince 1 clove garlic. Grate 2 teaspoons 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.
• Prepare 2 cups prepared white rice according to package directions. This may take approximately 20 minutes.

Make the Sweet and Sour Sauce

• In a medium bowl, prepare the sweet and sour sauce. Combine 4 tablespoons reserved pineapple juice, 4 tablespoons chicken broth, 3 tablespoons ketchup, 1 tablespoon oyster sauce, 2 teaspoons plum jelly, 2 teaspoons granulated sugar, 1 teaspoon rice vinegar, 1 teaspoon sesame seed oil, 1 teaspoon soy sauce, and 2 teaspoons cornstarch. Whisk together until cornstarch has dissolved. Set aside until ready to use in final steps.

Prepare the Pork and Marinade

• Slice 1 pound boneless pork shoulder roast into bite-sized pieces.
• In a medium bowl, combine 1 1/2 tablespoons rice vinegarand 1 1/2 tablespoons red wine vinegar, 2 teaspoons cornstarch, 2 teaspoons soy sauce, 1 teaspoon ginger (freshly grated), 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon 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 1 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 1 tablespoon peanut 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 1 teaspoon gingerfreshly grated) 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 10 oz pineapple chunks or tidbits. 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.