Rating: 4.5 stars
52 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 12
  • 5 star values: 34

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment.

Recipe by Cooking Light August 2009

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

  • While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

  • Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

  • Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

Nutrition Facts

347 calories; fat 11g; saturated fat 1.9g; mono fat 6g; poly fat 2.3g; protein 27g; carbohydrates 35.9g; fiber 3g; cholesterol 74mg; iron 2.5mg; sodium 582mg; calcium 54mg.
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