This easy, bright-flavored dish combines tender pork, sweet pineapple, and crisp vegetables with a home-made sweet-and-sour sauce. Instead of using the traditional deep-fry coating that requires flour, brown the pork pieces until they are extra crispy. You’ll still get the crunch, but without the accompanying gluten. The dazzling red color of the sauce gets its shine and a bit of its sweetness from ketchup. Some ketchups contain trace amounts of gluten because the vinegar they use is distilled from wheat products, so be sure to look for ketchup that is certified gluten free.
Note: If you have trouble finding coconut aminos, you can substitute your favorite gluten-free soy sauce. Kikkoman and Lee Kum Kim Panda Brand are both good options.
Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil and cook the pork pieces until browned and crispy on each side. You may need to work batches.
In a medium bowl, whisk the ketchup, vinegar, pineapple juice, brown sugar, coconut aminos, ginger, and 3⁄4 cup (180 ml) of the water until smooth. Return the browned pieces of pork to the pot and cover with the sauce.
Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 5 minutes. When it is finished, allow an 8- minute natural release, then do a quick release to vent any remaining steam. When the float pin drops, unlock the lid and open it carefully.
Remove the pork from the pot with a slotted spoon. Place in a serving bowl and cover with foil. Press Cancel.
With all the liquid still in the pot, press Sauté and add the onion, bell peppers, and pineapple chunks to the bottom of the pan. Gently simmer for about 5 minutes, or until the vegetables are just beginning to soften.
In a small bowl, combine the cornstarch and remaining 1⁄4 cup (60 ml) water and whisk until smooth. Slowly pour the dissolved cornstarch into the pot and stir to combine.
Continue cooking the sauce, stirring constantly, until it has thickened to the desired consistency, 2 to 3 minutes. Return the crispy pork pieces to the pot to warm through and coat in the sauce. Serve over hot rice.