This is another recipe from Better Homes and Gardens Cookbook.
My husband fixes this for me. He doesn't care that much for Asian food, but he makes me meals for special occasions, as well as, when he has time to cook at other times. So, when he makes this, it is a special time.
prep time40 Min
cook time1 Hr 20 Min
1 1/2 lb
lean pork, cut into 2 x 1/2 inch strips
cube chicken bouillon
(1 lb. 4 1/2 oz.) pineapple chunks
light brown sugar, packed
green bell pepper, cut into strips
thinly sliced onion
rice of choice, follow directions on package
How To Make
Cut pork into 2 x 1/2 inch strips.
Put a 10-12 inch skillet on medium heat, and when hot, put in oil. Tilt skillet around to distribute oil. Add strips of pork, and brown slowly.
Then, to skillet, add water, bouillon cube, & ¼ tsp. salt; mix well. Cover & simmer until tender, about 1 hr.
Meanwhile, drain pineapple, reserving syrup. Also, slice onion & cut green pepper into strips.
In a medium pan, combine brown sugar & cornstarch; add reserved pineapple syrup, vinegar, soy sauce, & ½ tsp. salt. Cook & stir over medium-high heat until thickened & bubbly.
Remove from sauce from heat. Add sauce to pork; mix well. Stir in pineapple, green pepper, & onion. Cook over low heat 3-4 mins. or until vegetables are tender-crisp.
Serve over hot cooked rice. Makes 6 servings.
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