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0 from 15 votes

Easy Sweet-And-Sour Sauce With Grilled Pork And Spaghetti Squash

This lighter version of a classic restaurant dish brings together a range of complex flavors for a delightful Asian-inspired meal!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
4 hrs 5 mins
Servings: 4 People
Calories: 453 kcal
Course: Main Course , Dinner
Cuisine: Asian

Ingredients

  • 1 cup pineapple juice
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon reduced-sugar ketchup
  • 1/4 cup + 3 tablespoons brown sugar packed
  • 4 pork chops
  • 1 large spaghetti squash
  • 1 1/2 cups pineapple chunks drained
  • 1 large red bell pepper cut into large chunks
  • 1/4 cup + 2 tablespoons water
  • 1 tablespoon + 1 teaspoon cornstarch
  • green onion sliced for garnish

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar until the sugar is dissolved and everything is well mixed.
  2. Place the pork chops in the bowl with the marinade mixture. Cover and refrigerate for at least 3 hours.
  3. To roast the squash, preheat your oven to 400°F and spray a baking sheet with cooking spray.
  4. Cut the squash in half and scoop out all the seeds. Place the squash cut side down on the prepared tray. Bake until it is fork tender, about 30-40 minutes. Let cool.
  5. To cook the dish, preheat your grill to medium-high heat. Remove pork from marinade and retain the marinade for later.
  6. Place the pork chops, pineapple chunks, and red pepper chunks on the grill. Cook until the meat is no longer pink inside, but be sure to not cook it too long or it will be very dry. It takes about 2-4 minutes per side.
  7. Transfer the pork, pineapple, and peppers to a plate. Cover and keep warm until the sauce is ready.
  8. To make the sauce, pour the pineapple juice marinade into a large sauce pan. Add the water and cornstarch. Whisk quickly so that the cornstarch dissolves without getting lumpy.
  9. Turn the heat to high and bring the sauce to a boil. Stir constantly while the liquid boils until it begins to thicken, about 1 minute.
  10. Turn the heat down to medium and cook, stirring frequently, until the sauce thickens, about 5-7 minutes more. Please note that it should thicken quite a bit, but don't cook it too long or you will have jello once it cools!
  11. To plate the dish, scrape the spaghetti squash out of its shell with a fork and divide among 4 plates. Top with pork, pineapple, pepper, and sauce.
  12. Garnish with sliced green onions and serve immediately.

Nutrition Information

Calories 453kcal (23%) Carbohydrates 61g (20%) Protein 32g (64%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 90mg (30%) Sodium 457mg (19%) Potassium 1442mg (41%) Fiber 6g (24%) Sugar 38g (76%) Vitamin A 20915IU (418%) Vitamin C 92mg (102%) Calcium 137mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 453

% Daily Value*

Calories 453kcal 23%
Carbohydrates 61g 20%
Protein 32g 64%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 90mg 30%
Sodium 457mg 19%
Potassium 1442mg 31%
Fiber 6g 24%
Sugar 38g 76%
Vitamin A 20915IU 418%
Vitamin C 92mg 102%
Calcium 137mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.