Sweet and Sour Pork With Pineapple

Sweet and Sour Pork
The Spruce
Prep: 10 mins
Cook: 30 mins
Marinade Time: 40 mins
Total: 80 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
732 Calories
20g Fat
95g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 732
% Daily Value*
Total Fat 20g 25%
Saturated Fat 5g 25%
Cholesterol 147mg 49%
Sodium 1472mg 64%
Total Carbohydrate 95g 35%
Dietary Fiber 7g 24%
Protein 44g
Calcium 257mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet and sour pork with pineapple recipe is a favorite Cantonese dish in both America and China. Adding a bit of pineapple gives it an extra sweet kick of flavor that anyone would enjoy. This style of cooking with sauces is popular in much of Cantonese cuisine. The sauce recipe included here can be incorporated into other meals if desired. While this dish isn't the simplest of meals to prepare, the outcome is truly worth the effort.  


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  • For the Sweet and Sour Sauce
  • 1 cup of water
  • 1/2 cup ketchup
  • 1/2 cup rice vinegar
  • 1/2 cup rock sugar ​(or caster sugar)
  • 1/2 tablespoon potato starch (mixed with 1 tablespoon water)
  • Salt (to taste)
  • For the Pork Marinade
  • 1 pound pork tenderloin (cut it into 1-inch cubes)
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon rice wine
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon ground white pepper
  • 2 cloves garlic (minced)
  • 1 egg (lightly beaten)
  • 3 tablespoons corn flour
  • 1 tablespoon plain flour
  • For the Stir-Fry
  • 3 cups oil (for deep-frying the pork)
  • 1 tablespoon cooking oil
  • 1 clove of garlic (sliced)
  • 3 1/2 ounces fresh pineapple (or canned pineapple, cut it into 1-inch chunks)
  • 1/2 yellow bell pepper (cut into 1-inch diamond shape)
  • 1/2 green bell pepper (cut into 1-inch diamond shape)
  • 1/2 white onion (diced small)
  • Garnish: 1/2 tablespoon white sesame

Steps to Make It

Note: while there are multiple steps to this recipe, this sweet and sour pork dish is broken down into workable categories to help you better plan for cooking.

Prepare Sweet and Sour Sauce

  1. Gather the ingredients.

  2. Take a saucepan and put all the ingredients in the saucepan and mix evenly before you start cooking. You must stir the sauce all the time just in case the sauce turns lumpy.

  3. Bring the sauce to a boil then turn the fire to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it’s ready.

Marinate the Pork

  1. Gather the ingredients.

  2. Marinate pork with soy sauce, rice wine, five-spice powder, ground white pepper, and minced garlic for 10 minutes.

  3. Add egg, corn flour, and plain flour into pork marinade mixture and mix them evenly. Keep it in the refrigerator for 30 minutes.

Stir-Fry the Pork

  1. Gather the ingredients.

  2. Heat up 3 cups oil in a wok or deep saucepan to 325 F/ 170 C.

  3. Gently slide in the pork tenderloin cubes and deep-fry until golden brown in color.

  4. Line a couple of sheets of kitchen towel on a plate and place the cooked pork onto the plate.

  5. Heat up 1 tablespoon oil in a wok and stir-fry 1 clove garlic and onion until the fragrant comes out.

  6. Add bell peppers and pineapple into the wok and stir-fry for 30 seconds.

  7. Add the pork back into the wok with all the vegetables and pineapple, along with the sweet and sour sauce, and mix evenly. You can alter the amount of sweet and sour sauce you want to use.

  8. Garnish with the sesame seeds.


  • You can test the oil temperature by dipping a little bit of the pork marinade with a chopstick and put it in the oil to see if the oil starts to bubble immediately. If the oil immediately bubbles then the temperature is correct.