Sweet and Sour Chicken or Pork

Sorry, no picture for this one because I was entirely too lazy to get the camera out.  I promise you it was really good and Hillbilly didn’t even complain about having Chinese food. 
Confucius say:  Man with one chopstick go hungry.  Ha!

• 2 large chicken breasts or 4 boneless pork chops, cut into 1 inch pieces
• flour for dredging
• 1 large bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into 1 inch pieces
• 2  to  3  cups broccoli florets
• 1 cup pineapple chunks
• salt and pepper
• 1/2  tsp garlic powder
• enough oil to coat skillet for frying
• Jasmine rice, cooked as directed on package

Sweet and Sour Sauce:

• 1/2 cup reserved pineapple juice
• 1 cup water
• 1/4 cup plus 1 tbsp granulated sugar or brown sugar
• 1/4 cup rice vinegar
• 2 tbsp ketchup
• 2 tablespoons lemon juice
• 1 tbsp soy sauce
• 1/2 tsp grated ginger
• 2 rounded tablespoons corn starch mixed in enough cold water to make a slurry
• 4 drops red food coloring (optional)

Directions for Making Sweet and Sour Sauce:
Place pineapple juice and water in sauce pan. Heat over low flame. Slowly add sugar while stirring.   When sugar has dissolved, add remaining ingredients all except food coloring (that goes in last) and bring to a soft boil.  Add corn starch slurry and stir constantly. Bring to a boil and remove from heat when desired thickness is reached. 
Add food coloring a couple drops at first and then adjust until you have the desired red color.
Directions for Making Chicken or Pork and Vegetables:
Cut the chicken or pork into bite-sized pieces, removing fat or connective tissue.
In a frying pan, add oil to  and heat to medium high.
Place flour and seasonings in a shallow bowl and mix.
Dredge the meat pieces in the flour thoroughly. 
Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides. When golden brown, remove to paper towel covered plate to drain.
Next cook vegetables in remaining oil for a few minutes until crisp tender, season with salt and pepper and then add  pineapple and the meat back to the vegetables. Warm through and remove from heat.
Serve over steamed rice and drizzle with sweet and sour sauce.