Ingredients Jump to Instructions ↓

  1. 1 can (8 ounces) pineapple chunks

  2. 1 tablespoon cornstarch

  3. 2 tablespoons reduced-sodium soy sauce

  4. 1 teaspoon brown sugar

  5. 1/8 to 1/4 teaspoon crushed red pepper flakes

  6. 1/2 pound pork tenderloin, cut into 2-inch strips

  7. 2 teaspoons canola oil

  8. 1/2 cup green pepper strips

  9. 1/2 cup sweet red pepper strips Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside. In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender. Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.


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