1.3 - 1.5 lbs pork tenderloin (or lean boneless pork chops)* cut into 1 inch cubes
2 TBS olive oil
1 & 1/2 c. fresh pineapple, cut in 1 inch chunks
1 large green pepper, seeded, cut into squares
1 large red pepper, seeded, cut into squares
1 large onion, chopped into large pieces
1 clove garlic, minced
3/4 c. pineapple juice
2 TBS cornstarch
3 TBS reduced sodium soy sauce
1 TBS rice vinegar
1 TBS fresh grated ginger (or 1/2 tsp dried ground ginger)
In large heavy skillet (or Dutch oven), heat oil. Add pork cubes & cook until light golden. Add pineapple, peppers, onion & garlic. Cook, stirring often, until onions are tender.
Stir cornstarch into pineapple juice until smooth. Stir into pork and vegetables along with soy sauce, rice vinegar & ginger; heat to boiling. Reduce heat, and simmer for 2 minutes until sauce is thick & bubbly.
Serve over hot cooked rice.
*For Sweet Sour Chicken, substitute 1.3 - 1.5 lbs boneless, skinless chicken breasts, cut into 1 inch cubes, for the pork.