Ingredients
1 can (20 ounces) unsweetened pineapple chunks1/3 cup water1/3 cup cider vinegar3 tablespoons brown sugar2 tablespoons cornstarch1 tablespoon reduced-sodium soy sauce1 teaspoon Worcestershire sauce1/2 teaspoon salt1 pound pork tenderloin, cut into 1/2-inch pieces1 teaspoon paprika1 tablespoon canola oil1 medium green pepper, thinly sliced1 small onion, thinly sliced2 cups hot cooked brown rice
Preparation
Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and reserved pineapple juice until smooth; set aside.
Sprinkle pork with paprika. In a large skillet coated with cooking spray, brown pork in oil.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice.
