Serves 4
200 min
Easy Sweet and Sour Sauce with Grilled Pork and Spaghetti Squash
Recipe GLPR60e27a1a7146c0
A lightened-up, gluten-free sweet and sour dinner featuring grilled pork chops and fresh vegetables tossed with a silky pineapple-based sauce served over tender spaghetti squash. The pork marinates in a savory-sweet mixture before grilling, while the sauce thickens to glossy perfection.
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Ingredients
1 cup pineapple juice
1½ tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon reduced-sugar ketchup
¼ cup plus 3 tablespoons packed brown sugar
4 lean center-cut pork chops
1 large spaghetti squash
1½ cups fresh pineapple chunks, drained
1 large red bell pepper, cut into large chunks
1 tablespoon plus 1 teaspoon cornstarch
¼ cup plus 2 tablespoons water
Fresh sliced green onion, for garnish
Cooking spray
Directions
In a large bowl, whisk together the pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar until well combined and the sugar is completely dissolved.
Place the pork chops in the bowl with the marinade, cover tightly, and refrigerate for at least 3 hours.
Preheat your oven to 400°F and spray a baking sheet with cooking spray.
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 baking sheet and bake until the flesh is tender and easily pierced with a fork, approximately 30–40 minutes. Remove from the oven and allow to cool.
Preheat your grill to medium-high heat. Remove the pork chops, pineapple chunks, and red pepper chunks from the marinade and place directly on the grill.
Grill the pork chops for 2–4 minutes per side until they reach an internal temperature of 145°F, avoiding overcooking to keep the meat moist. Grill the pineapple chunks and pepper pieces until they have light char marks, about 2–3 minutes per side.
Pour the reserved marinade into a large saucepan. Add the water and cornstarch, whisking vigorously to dissolve the cornstarch without forming lumps.
Turn the heat to high and bring the sauce to a boil, stirring constantly, until it thickens slightly, about 1 minute.
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 flesh from the shell to create noodle-like strands.
Divide the spaghetti squash among four serving plates. Top each portion with a grilled pork chop, grilled pineapple chunks, grilled pepper pieces, and generous amounts of the sweet and sour sauce. Garnish with fresh sliced green onions and serve immediately.
