Recipe by nicoleingermantown
A quick and low fat version of a favorite. This was taken from the Light and Tasty magazine. You can serve it with Uncle Ben's brown rice for an even healthier choice.
Top Review by something-different
Have made this twice now and family has really enjoyed! Little changes, I cut carrot into match sticks and sauteed with the peppers and onions to caramelize instead of shedding it. I also add squirt of ketchup at the end, (about Tbl.) it kinda mellows the vinegar a little. Some crushed red pepper is also good on this, but I can only do this on mine, to hot for everyone else.
- 1 (20 ounce) can unsweetened pineapple tidbits
- 2 tablespoons cornstarch
- 2 tablespoons Splenda brown sugar blend
- 1⁄4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 small onion, sliced
- 1 large sweet red pepper, julienned
- 3 tablespoons canola oil, divided
- 1 1⁄2 lbs boneless pork loin chops, cut into thin strips
- 1 1⁄2 cups shredded carrots
- hot cooked rice
Directions See How It's Made
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine cornstarch, brown sugar blend, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
- In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the carrots, onion mixture and reserved pineapple, heat through.
- Serve with rice if desired.