Reviews & Comments

I've been making this recipe for years...it's a family favorite. I add fresh broccoli & green beans to the recipe, and double up on the pineapple and sauce. Don't have to coat the meat, usually falls off anyway. Can substitute shrimp, just don't overcook. Good served over angel hair pasta if you don't have rice. You can use this sauce as a basic sweet n sour sauce for other recipes. I've had my Betty Crocker Cookbook for over 30 years, and it's seen better days, but you'll have to pry it from my cold, dead hands!

I've been making this great classic from the Betty Crocker cookbook for over 20 years. It's one of my favorite dishes. I almost always use leftover turkey instead of pork (getting ready to chop up our leftover Christmas turkey right now!), I prefer to use pineapple tidbits instead of chunks, I use an extra clove or two of garlic, and I use apple cider vinegar instead of white vinegar. But it's a "5-spoon" recipe even when made exactly as listed.

this was easy to make and it was soo good. Instead of putting carrots in it i put snap peas in it. Instead of using pinapples we used pinapple juice. it turned out really good well and was very good. if i can make it anyone can make it.

Always comes out great...have been enjoying it for years....I use chicken instead of pork.

This was great, and really filling! I added some coarse chopped sweet onion (about the same size pieces as the green peppers) as that's what I'm used to at restaurants. Be sure to have at least an inch of oil at the right temperature - the person who had trouble with the batter may not have used enough for the pork to float while they cooked, which may have allowed the batter to rub off. Very tasty - will make again!