Join! 12 weeks for $1

Sweet-and-Sour Stir-Fried Pork with Pineapple

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Sweet-and-sour pork with pineapple is a Cantonese classic called gu lao rou. The American takeout version of the dish typically is a greasy, gloppy affair that downplays the pork, pineapple and vegetables in favor of a cloying, candy-like sauce. Our riff skips the deep-frying of the meat, moderates the sugariness and ratchets up the flavor of fresh ginger and chilies. The result is a stir-fry that’s lighter, brighter and fresher but maintains that irresistible sweet-sour profile. Serve with steamed jasmine rice.




Don’t use canned pineapple, as its flavor is dull compared to fresh. But if prepping a whole pineapple is too much work, look for ones sold already cleaned in the produce section of the supermarket. Also, don’t use a conventional (i.e., not nonstick) skillet. Without a nonstick coating, the sugars from the pineapple and sauce are likely to stick to the pan’s surface and scorch.

30 minutes


  • pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced

  • 3

    tablespoons soy sauce, divided, plus more if needed


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Andrea S.
July 12, 2022
I substituted chicken for the pork just as a preference and it was delicious! It came together quickly and easily, and was a hit with my family; I've already had requests to make it again!
Carla K.
July 8, 2022
Sub more peppers, pineapple for pork
Easy and good. I added a whole green pepper and 1/2 cup pineapple. Add 50% more sauce. You could reduce pork and use more veggies.
Michael F.

Another great recipe. I prepared it as written. I would recommend putting the pork in the freezer for 20-30 minutes prior to slicing in order to get the thin slices. This technique is mentioned in other recipes in the book. My family loved it.