Ingredients
1 can (8 ounces) unsweetened pineapple chunks1/4 cup packed brown sugar1 tablespoon cornstarch1/4 teaspoon ground ginger1/4 cup white vinegar2 tablespoons reduced-sodium soy sauce1 medium onion, cut into wedges1 large green pepper, cut into 1-inch pieces1/2 medium sweet red pepper, cut into 1-inch pieces1/2 cup sliced carrot1 garlic clove, minced2 cans (16 ounces each) kidney beans, rinsed and drained1 medium tomato, cut into 1-inch cubesHot cooked rice, optional
Preparation
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.
In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
