December 3, 2007 by Erica
1 (20 oz) can pineapple chunks in juice
½ cup water
½ cup vinegar
½ cup brown sugar
2 Tbsp ketchup
2 Tbsp soy sauce
2 lbs boneless chicken, cut into 1-inch cubes (or pork)
1 ½ tsp salt
½ tsp garlic powder
½ tsp pepper
2 Tbsp vegetable oil
2 Tbsp cornstarch
1 large bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
Drain pineapple, reserving juice in a bowl. Add water, vinegar, brown sugar, ketchup, and soy sauce to pineapple juice; set aside.
Sprinkle meat with salt, garlic powder, and pepper. Heat oil in a large skillet over medium-high heat. Brown pork then reduce heat to low. Add 1 cup of pineapple juice mixture to skillet. Cover and simmer gently about 20 minutes or until pork is cooked through and tender.
Add cornstarch to the remaining pineapple juice mixture, whisking to break up any lumps; whisk into skillet. Turn heat to high, whisking constantly until mixture boils and thickens.
Add pineapple chunks, bell pepper, and onion to skillet. Cook about 5 minutes more or until vegetable are heated through.
To freeze: Follow recipe until after adding the pineapple chunks, bell pepper and onion. Freeze up to 2 months. Defrost in refrigerator. Reheat on stove, simmering 5 minutes or until vegetables are heated through.