Ingredients Jump to Instructions ↓


  2. 1 (20 ounce) can pineapple chunks in juice

  3. 1 clove garlic, minced

  4. 1/2 teaspoons minced fresh ginger

  5. 1/2 pounds boneless center cut pork loin, trimmed of fat and cut into 1-inch cubes

  6. 1/3 cup instant flour , such as Wondra

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 2 tablespoons canola oil


  11. 2/3 cup reduced- sugar ketchup

  12. 1/4 cup SPLENDA ® Sugar Blend

  13. 1/3 cup rice vinegar

  14. 2 tablespoons soy sauce

  15. 1 teaspoon toasted sesame oil

  16. 1/2 cup coarsely chopped onion s

  17. 1/2 cup coarsely chopped green bell pepper

  18. 1/2 cup coarsely chopped red bell pepper

Instructions Jump to Ingredients ↑

  1. For pork and pineapple: Drain pineapple, reserving juice. Pour 1/4 cup of juice into 1-gallon zipper-lock plastic bag. Reserve remaining juice. To the bag, add soy sauce, garlic, ginger, and pork. Press air out of bag, seal, and refrigerate 3 to 4 hours. (Refrigerate remaining pineapple juice.)

  2. After marinating pork, combine flour, salt, and pepper in a large bowl. Remove pork from marinade to paper towels and pat dry. Reserve marinade. Add pork to flour mixture and toss until well-coated.

  3. Heat 1 tablespoon oil in large, deep non-stick skillet over medium heat. Add half of pork and cook until browned all over, 6 to 8 minutes. Remove and keep warm. Repeat with remaining oil and pork. Remove cooked pork to a plate.

  4. For sauce and vegetables: Add reserved marinade to pan and simmer over medium-high heat 4 to 5 minutes. In a medium bowl, whisk ketchup, SPLENDA® Sugar Blend, vinegar, soy sauce, sesame oil, and remaining pineapple juice. Pour into pan and simmer 2 to 3 minutes, scraping pan bottom to loosen any browned bits. Add onions and peppers and simmer 1 minute. Add pork and pineapple, reduce heat to medium, and simmer 4 to 6 minutes, or until vegetables are crisp-tender, and sauce is slightly thickened.


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