Prep: 15 minutes • Cook: 8 minutes • Serves: 4
1 cup long-grain white rice
1 can (20 ounces) Schnucks chunk pineapple in unsweetened juice
1/4 cup packed Schnucks light brown sugar
1/4 cup Schnucks apple cider vinegar
2 tablespoons cornstarch
2 tablespoons Schnucks ketchup
1 pork tenderloin (about 1 pound), cut into 3/4-inch chunks
1/2 teaspoon salt
1 tablespoon Schnucks vegetable oil
1 green bell pepper, cut into 1-inch pieces (about 1 cup)
1 small red onion, cut into 1-inch pieces (about 3/4 cup)
1 medium tomato, cut into 1-inch pieces
1. Prepare rice as label directs. Meanwhile, drain pineapple and reserve juice. In small bowl, with whisk, stir brown sugar, vinegar, cornstarch, ketchup and 1 cup reserved pineapple juice.
2. Sprinkle pork with salt. Heat nonstick 12-inch skillet over medium-high heat. Add oil and pork and cook 2 to 3 minutes or until browned, stirring frequently. Add bell pepper and onion and cook 1 to 2 minutes, stirring frequently. Add tomato, pineapple and vinegar mixture; heat to boiling. Boil 1 to 2 minutes or until sauce thickens slightly. Serve pork mixture over rice.
Each serving: about 499 calories, 7 g total fat (2 g saturated),
59 mg cholesterol, 415 mg sodium, 86 g carbohydrate,
3 g fiber, 24 g protein
Sliced carrots would make a great addition to this dish. Add to skillet along with bell pepper and onion.