Last night we had this for dinner, and I was pleasantly surprised. It's similar to the teriyaki recipes, kind of a combination of them, but I liked the thick, sweet sauce it made. Abby loved the pineapple in it! I made half the recipe and it was plenty for the two and a half of us.
2 Tb butter
2 Tb olive oil
3 pounds lean pork, cut into strips
1/4 C cornstarch
2 tsp salt
1 tsp pepper
1/2 C packed brown sugar
1/2 C vinegar
2 (20 0z) cans pineapple tidbits or chunks, drained, reserve juice
2 Tb soy sauce
2 red or green bell peppers cut unto chunks
1/2 C thinly sliced onion
Melt butter in a large skillet; add olive oil. Stir-fry pork strips until browned and cooked through. Drain meat and set aside.
In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, 2 cups of reserved juice, and soy sauce. Cook and stir until mixture comes to a boil. Reduce hear. Stir and cook 2 minutes. Add hot pork, peppers, sliced onion, and pineapple. Cook 3 minutes longer over medium heat. Serve over rice.
From: Essential Mormon Celebrations