Hands-On Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 8
1/4 cup apple cider vinegar
3/4 cup water
2 tablespoons reduced-sodium teriyaki sauce
1/2 teaspoon crushed red pepper
1/4 cup brown sugar
2 pounds lean pork roast, cut into 1" cubes
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon cornstarch
2 tablespoons olive oil
1 (15-ounce) can pineapple chunks
1 medium green bell pepper, seeded and sliced
1 medium red bell pepper, seeded and sliced
3 cups cooked rice
1. In a medium mixing bowl, combine vinegar, water, teriyaki sauce, crushed red pepper, and sugar. Mix well and set aside.
2. Season pork with salt and pepper. Toss with cornstarch.
3. In large frying pan, add olive oil and heat over medium-high heat. Add pork to the frying pan. Sauté pork until brown, but it may still be pink inside, about 10 minutes.
4. Add pineapple and peppers. Cook until the peppers begin to soften, about 5 minutes. Add the sauce and cook until bubbly and thickened, about 5 minutes.
5. Serve over rice.
Per Serving: Calories: 380 | Fat: 16 g | Saturated fat: 4.5 g | Cholesterol: 65 mg | Sodium: 410 mg | Total carbohydrates: 35 g | Dietary fiber: 1 g | Sugars: 16 g | Protein: 24 g