1 teaspoon soy sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon salt
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 1/2 tablespoons brown sugar
3 tablespoons chicken bouillon granules
1/4 cup brown sugar for garnish
2 tablespoons chili powder
2 tablespoons cornstarch
2/3 cup corn syrup
1/3 cup water
Place the soy sauce, garlic powder, oregano, basil, sage, rosemary, salt and brown sugar in a small bowl. Mix thoroughly.
Heat the vegetable oil in a medium saucepan over medium-low heat. Add brown sugar; stir gently. Remove from heat and stir in brown sugar, stirring constantly. Pour over pork and cook until evenly browned. Remove pork from marinade and drain on paper towels.
Combine the vinegar, brown sugar, bouillon, brown sugar, chili powder and cornstarch in a medium saucepan and whisk into the soy sauce mixture. Bring to a boil, stirring constantly, over medium heat. Reduce heat to low and cook, stirring, until mixture is thickened. Stir the brown sugar mixture into the soy sauce mixture. Return pork to the pan and stir to coat. Remove from pan, drain on paper towels and refrigerate.
Fold marinade mixture into the pan and stir to coat. Bring to a boil, then reduce heat to medium-low. While stirring, pour brown sugar mixture over pork and chicken mixture. Serve pork on a platter, garnish with pineapple and 1/2 lemon.