Allow the pork to come to room temperature (about 30 minutes).

For Grilled Sweet and Sour Pork:

In a small saucepan, add juice, soy, vinegar, brown sugar and bring to a boil over medium high heat. In a small bowl add cornstarch and water and mix well. Reduce heat and whisk cornstarch slurry into the sauce and whisk to remove all lumps. Cook for 2 minutes, remove and set aside and allow to cool.

In a large bowl, add all vegetables, pineapple, pork, salt and pepper and toss. Add 1/3 cup of the pineapple sauce and mix well.

Heat grill and when hot, set grill basket on grill to get hot. If you don’t have a grill basket, use two large pieces of foil and crimp around the sides to make a boat. Place vegetables on top of foil and gently stir to cook. You can also sauté the mixture in a skillet over the stove.

Tumble the mixture onto the grill and spread out. Cook for 4 minutes and gently toss and cook another 4 minutes. Gently toss and cook another 4 minutes or until the pork has cooked through and the vegetables have lightly browned.

Meanwhile, heat the sauce back up over the barbeque or the stove. Pour the cooked vegetables back into the sauce and mix well and toss with cashews (optional).

Serve over jasmine rice.

For Stove Top Sweet and Sour Pork:

In a bowl add all ingredients for the sweet and sour sauce and mix well. Set aside.

In a skillet over high heat, add 2 tablespoons oil. When hot add pork and cook until the pork is lightly browned and mostly cooked through. Remove and set aside.

Add onion to skillet and cook until lightly browned and add red pepper and celery and cook until the vegetables are mostly cooked through. Add garlic and cook for 1 minute. Add pineapple and pork and cook until the pork is cooked through. Add sauce and cook until slightly thickened, about 2 minutes. Taste to see if sauce needs more vinegar or brown sugar. Add cashews (optional) and mix well.

Serve over rice.

8 WW points (not including rice)