Sweet and Sour Chicken (or Pork) - A New-to-Me Vintage Recipe

One of my friends posted a recipe on her blog, and it sounded so delicious I just had to try it!  I used a dutch oven, but a wok would be better.  I even have one, but I didn't think about it when I made the recipe.

She says she found this recipe years and years ago on the back of a can of Dole pineapple.  Sometimes recipes on food packages aren't all that good.  Not this one!  YUM!  The original recipe called for 3 tablespoons of soy sauce, but so many times I've followed a recipe to the letter and the soy sauce seemed to overpower the dish, so I made the executive decision to halve the amount of soy sauce, which made it just about perfect (to me).

I actually doubled the recipe the first time I made it because I only had a 28-oz can of pineapple!  It worked just fine.


Sweet and Sour Chicken (or Pork) - from a Dole pineapple label

1 lb chicken breasts or pork tenderloin cut into 1" cubes
1 T canola oil
1 medium onion, quartered
1 clove garlic, minced
2 carrots, sliced
1 medium bell pepper, cut into chunks
1 15-oz can pineapple chunks, undrained
1/4 c vinegar
3 T brown sugar
3 T catsup
1 1/2 T lite soy sauce
1 T cornstarch
1 t ground ginger

In a large skillet or wok, heat the oil and brown the chicken.  Add the onion and garlic and cook until the onion is translucent.  Add the carrots and bell pepper and cook until the carrots are tender.

In a separate bowl, combine the remaining ingredients, then add to the cooked chicken and vegetables in the wok and bring to a simmer.  Cook about 10 minutes until the sauce has thickened and become translucent.

Serve with rice.