- 1 spray cooking spray
- 1 ½ pounds lean pork tenderloin, cut into thin strips
- 15 ounces canned unsweetened pineapple chunks
- ½ cup water
- ⅓ cup rice wine vinegar
- ¼ cup packed brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon table salt
- 1 tablespoon low-sodium soy sauce
- 2 medium green bell peppers, sliced
- 1 small onion, sliced
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
Drain pineapple chunks, reserving juice; set aside.
Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over your choice of cooked rice. Yields about 1 cup of pork per serving.
Enjoy this Chinese favorite from the comfort of your home and without all the calories of the restaurant version. Quick tip: Keep the pork slightly frozen so it’s easier to slice into thin strips.
– Prep: 20 Minutes
– Cook: 45 Minutes