3) To the sauté pan, pineapple chunks and juice, onion, bell peppers, vinegar, soy sauce, brown sugar and cornstarch. Mix everything together and bring to a boil and reduce the heat to a simmer.

Make the sweet-and-sour sauce: Combine the pineapple juice, ketchup, vinegar, sugar, rum, soy sauce and hot sauce in a small saucepan and bring to a boil. Cook, stirring occasionally, until ...

For the Pork Chops it couldn't be easier, combine all the dry ingredients, lightly oil the chops and season with rub. Preheat the grill to medium-high heat, oil the grill, gently place the chops ...

Add pork and stir-fry 3 minutes. Sprinkle pork with salt and pepper to taste. Add green pepper and toss for 2 minutes. Add pineapple, tomato and sauce and stir-fry 2 minutes. Serve over rice.

1 teaspoon ground black pepper, or to taste 1 pork tenderloin 1 (20 oz.) can of pineapple chunks, drained 1/2 tsp. salt, or to taste Directions Preheat oven to 400°F.

1 Roll the pork slices in the seasoned cornflour, then in the egg and finish with the breadcrumbs. Chill in the refrigerator. 2 Sweet and sour sauce Heat some oil in a large pan and fry the onion, ...

3) To the sauté pan, pineapple chunks and juice, onion, bell peppers, vinegar, soy sauce, brown sugar and cornstarch. Mix everything together and bring to a boil and reduce the heat to a simmer.