COLORFUL PINEAPPLE PORK

Colorful Pineapple Pork image

Even though I'm cooking to two, I'll still make a small pork roast sometimes and use the leftover meat for this recipe. If you don't have roast left over, this dish can be made with pork tenderloin cutlets, cooked before adding to the recipe.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 cup plus 3 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cider vinegar
3/4 teaspoon salt
1/2 pound cubed cooked pork
1 small cucumber, peeled, halved and sliced
1 small carrot, sliced
1 can (8 ounces) pineapple chunks, drained
1 medium tomato, seeded and cut into 1-inch chunks
1/2 medium green pepper, thinly sliced
1 tablespoon soy sauce
2 tablespoons cornstarch
Hot cooked rice

Steps:

In a skillet, combine 1 cup water, sugar, vinegar and salt. Bring to a boil. Reduce heat; add the pork, cucumber, carrot, pineapple, tomato, green pepper and soy sauce. Simmer, uncovered, for 5 minutes or until heated through., Combine the cornstarch and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts : Calories 410 calories, Fat 11g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 1441mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 3g fiber), Protein 36g protein.