Serves 4
50 min
Easy Sweet and Sour Sauce with Grilled Pork and Spaghetti Squash
Recipe GLPR373f870c64b16f
A light and flavorful gluten-free dish featuring grilled lean pork chops and fresh pineapple marinated in a tangy sweet and sour sauce, served over tender roasted spaghetti squash with charred bell peppers and a silky thickened sauce. Ready in just over an hour with minimal prep.
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Ingredients
¼ cup plus 3 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 green onions, sliced for garnish
1 tablespoon reduced-sugar ketchup
1½ cups fresh pineapple chunks, drained
1 cup pineapple juice
4 lean center-cut pork chops
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
In a large mixing bowl, combine the pineapple juice, soy sauce, rice vinegar, reduced-sugar ketchup, and brown sugar. Whisk until fully blended and the sugar dissolves completely.
Place the pork chops in the marinade, cover the bowl, and refrigerate for at least 3 hours.
While the pork marinates, preheat your oven to 400°F and lightly coat a baking sheet with cooking spray.
Rinse the spaghetti squash, then carefully cut it in half lengthwise. Scoop out and discard all seeds with a spoon.
Place the squash halves cut-side down on the prepared baking sheet and roast for 30-40 minutes until the flesh is very tender when pierced with a fork.
Remove the squash from the oven and let cool until you can handle it comfortably.
Preheat your grill to medium-high heat.
Remove the pork chops from the marinade, reserving the liquid in a separate container. Transfer the pork chops, pineapple chunks, and red bell pepper pieces to the grill.
Grill the pork chops for 2-4 minutes per side until they reach an internal temperature of 145°F at the thickest point. Grill the pineapple and pepper until lightly charred and tender, turning as needed.
Once the squash is cool enough to handle, use a fork to scrape the flesh from the skin into a large serving bowl. Discard the skin.
Pour the reserved marinade into a saucepan and add the water. In a small bowl, mix the cornstarch with 2 tablespoons of the water to create a slurry, stirring until no lumps remain.
Stir the cornstarch slurry into the marinade mixture and place over high heat. Bring to a boil, stirring constantly, and let boil for about 1 minute until it begins to thicken.
Reduce the heat to medium and continue stirring frequently for 5-7 minutes more until the sauce reaches your desired thickness. Watch carefully as it will continue to thicken as it cools.
Divide the spaghetti squash among four serving plates. Top each portion with one grilled pork chop, the grilled pineapple and pepper chunks, and a generous portion of sweet and sour sauce. Garnish with sliced green onions and serve immediately.
