This recipe works equally well with chicken and pork. It’s a fuss-free, lightened up version of the classic Chinese takeout dish. Serve over your rice of choice for soaking up the access sauce.

To make this #dinnerdoneby9am I prepare through when the meat, sauce and veggies are placed into the pan then cover and refrigerate all day and bake just prior to serving.

Sweet and Sour Sauce
-1/2 cup pineapple juice
-1/2 cup ketchup
-1/2 cup brown sugar
-1/4 cup apple cider vinegar
-1/4 cup water
-1 Tbsp soy sauce
-1 tsp red pepper flakes
-1 tsp sesame oil
-1 Tbsp canola or vegetable oil
-2 cloves garlic, minced
-1 inch chunk ginger, minced
-1 Tbsp cornstarch, mixed with 1 Tbsp water

Pork and Veggies
-1 pound lean pork, trimmed of excess fat and cut into bite sized pieces
-1 pineapple, peeled and cored and cut into bite sized pieces
-1 green pepper, cut into bite sized pieces
-1 red pepper, cut into bite sized pieces

In a small bowl, whisk together pineapple juice through sesame oil and set aside. Heat oil in a small pot, over medium heat. Add garlic and ginger, saute 1 minute. Pour pineapple juice mixture into pot and bring to a simmer. Whisk in cornstarch, reduce heat and simmer 3 minutes, or until mixture thickens. Remove sauce from heat and cool at least 15 minutes.

In a greased 13 x 9 pan combine pork, chopped pineapple, bell peppers and cooled sauce. Stir well. Bake at 400 for 30 minutes, stirring once halfway through. Serve immediately over your favorite rice.