This pork and veggie stir-fry in its piquant sauce continues to be one of the best-loved Chinese recipes.
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add pork; saute until cooked through and lightly browned, about 5 minutes. Remove pork to a plate.
Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and carrot; saute until slightly softened, about 5 minutes. Add zucchini, green pepper and salt; cook, covered, stirring occasionally, until pepper is softened, about 8 minutes.
In small bowl, stir together the reserved pineapple juice, canned pineapple juice, ketchup, vinegar, soy sauce, brown sugar, cornstarch and hot sauce. Stir into the skillet. Then stir in pineapple chunks and reserved meat. Bring to simmering; cook until thickened, about 3 minutes. Serve pork over cooked white rice. Makes 6 servings.