Recipe by selizhicks
from Pillsbury Good For You Cookbook, 2006
Top Review by kn00taste
I've made this a dozen times since I saw the recipe a few years ago. I love it as it is written, but my husband is not so crazy about pork so I used chicken. I've also substituted Broccoli Cole slaw mix for the regular.
- 1 1⁄2 cups uncooked instant rice
- 2 cups water
- 4 tablespoons brown sugar
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon crushed red pepper flakes, if desired
- 3 tablespoons soy sauce
- 1 (20 ounce) can pineapple chunks, drained, 2 tablespoons liquid reserved
- 3⁄4 lb boneless lean pork, cut into thin bite-size strips
- 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
Directions See How It's Made
- Cook rice in 1 ½ cups of the water as directed on package.
- Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
- Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
- Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
- Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
- Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.