Serves 4
200 min
Easy Sweet and Sour Sauce with Grilled Pork and Spaghetti Squash
Recipe GLPRb10d2dd50f3414
A lightened-up, gluten-free take on sweet and sour that brings together tender grilled pork chops, juicy pineapple, and charred red peppers in a glossy, vibrant sauce. Served over roasted spaghetti squash noodles and topped with fresh green onions, this dish is naturally dairy-free and packed with bright, tangy-sweet flavor. Simple enough for weeknight dinner, impressive enough for guests.
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Ingredients
¼ cup plus 3 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 green onions, thinly sliced for garnish
1 tablespoon reduced-sugar ketchup
1½ cups fresh or canned pineapple chunks, drained
1 cup pineapple juice
4 lean center-cut pork chops (about 1 inch thick)
1 large red bell pepper, cut into large chunks
3 tablespoons rice vinegar
1½ tablespoons soy sauce
1 large spaghetti squash
¼ cup plus 2 tablespoons water
Directions
Preheat your oven to 400°F and line a baking sheet with foil or parchment paper. Cut the spaghetti squash in half lengthwise and carefully scoop out all the seeds with a spoon. Place the squash halves cut-side down on the prepared sheet and bake for 30–40 minutes, until the flesh is tender and easily pierced with a fork. Set aside to cool slightly.
While the squash roasts, combine the pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar in a large bowl. Whisk until the sugar is completely dissolved and the mixture is smooth.
Place the pork chops in the bowl with the marinade, turning to coat both sides. Cover and refrigerate for at least 3 hours (or up to overnight for deeper flavor).
When ready to grill, preheat your grill to medium-high heat. Remove the pork chops from the marinade, reserving the liquid in a separate container. Pat the pork dry with paper towels.
Place the pork chops, pineapple chunks, and red bell pepper chunks on the grill. Cook the pork for 2–4 minutes per side, until the internal temperature reaches 145°F. Grill the pineapple and peppers until they develop light char marks, about 3–5 minutes total, stirring occasionally.
Pour the reserved marinade into a large saucepan. In a small bowl, whisk together the cornstarch and water until smooth and lump-free, then add to the saucepan. Whisk the sauce quickly over medium heat until the cornstarch is fully incorporated.
Increase the heat to high and bring the sauce to a boil, stirring constantly, for about 1 minute until it just begins to thicken.
Reduce the heat to medium and continue cooking, stirring frequently, for 5–7 minutes more until the sauce reaches a glossy, thickened consistency. Be careful not to overcook, as the sauce will continue to thicken as it cools.
Using a fork, scrape the cooled spaghetti squash strands from the shell and divide among four serving plates. Top each portion with a grilled pork chop, grilled pineapple, grilled red pepper, and a generous portion of the sweet and sour sauce. Garnish with sliced green onions and serve immediately.
