 | This recipe is an adaptation of a dish my old roommate used to make. It is a comforting dish for me, I have been eating it for nearly 15 years, man am I old! I changed up the original recipe from chicken to pork, because I had thick cut pork chops that needed to be used, but boneless skinless chicken breasts work great as well. I had several cans of pineapple on hand from the cupcake towers for Miss F's birthday party, so this was a great way to use one of those up. Miss F refused to eat the pineapple, the kid can eat her weight in Dole Whip, but if you get the fruit in front of her, she flat out refuses. Drink pineapple juice? Sure. Try the fruit? No way. Silly girl. |
1 tablespoon olive oil
1 onion, chopped into bite size pieces
1 pound pork loin, cut into bite size pieces
1 bell pepper (any color), chopped into bite size pieces
1 clove garlic, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 can (8 ounces) pineapple chunks in juice
1 can (14.5 ounces) stewed tomatoes
2 cups chicken broth
2 tablespoons corn starch
3 tablespoons water
2 cups cooked brown rice
In a large skillet, heat the oil over medium-high heat. Add the onion, pork, bell pepper, garlic and ginger and saute until the pork is cooked through, about 3 to 5 minutes. Stir in the soy sauce, Worcestershire, pineapple, tomatoes and chicken broth. In a small bowl, whisk together the corn starch and water, whisk the slurry into the pan and bring to a simmer for 2 minutes more. Serve over brown rice.
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