Ingredients Jump to Instructions ↓

  1. 1 can (20 ounces) pineapple tidbits

  2. 3/4 cup water, divided

  3. 1/2 cup fat-free Catalina salad dressing

  4. 2 tablespoon reduced-sodium soy sauce

  5. 1 teaspoon white vinegar

  6. 2 tablespoons cornstarch

  7. 1-1/2 pounds boneless pork loin chops, cut into thin strips

  8. 1 tablespoon canola oil

  9. 1 medium green pepper, chopped

  10. 1/2 cup sliced onion Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 6 servings.


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