I love cooking with pineapple. Most recipes call for the canned pineapple rings, but I found this one using pineapple chunks on Taste of Home, which is an unbelievable magazine and website. You can find anything on this website. I also feel this way about Better Homes and Gardens recipes. Well anyway…about pineapple. It goes great with stir-fried vegetables and pork. Don’t forget the cornstarch to thicken the sauce!
- 1 can pineapple chunks, drained (juice reserved)
- 1/4 cup pineapple juice from the can
- 2-4 large pork chops (about one inch thick)
- 3 tbsp cornstarch, divided
- 1 tbsp + 1/2 cup cold water, divided
- 3/4 tsp garlic powder
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 package frozen stir fry vegetables
Drain the pineapple and reserve 1/4 cup of the juice. Set the juice aside.
In a small bowl, combine 2 tbsp cornstarch, 1 tbsp cold water, garlic powder and 1 tbsp reserved pineapple juice. Pour into a large resealable bag and add pork. Turn to coat.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne pepper, remaining water, cornstarch and reserved pineapple juice until it is smooth. Set this aside.
Now, here is where I deviated from the recipe, which called for stir-frying the pork in canola oil and then adding the vegetables. Instead, I grilled the pork for about 6 minutes on each side. In a skillet, I heated some olive oil, added the frozen vegetables, and cooked them for about 5 minutes.
Once the vegetables are no longer frozen, stir in the cornstarch mixture. Bring to a boil and stir for another 2 minutes. The sauce should be thick by now. Add the pork and pineapple chunks. Cover with the lid and simmer on low heat for 10 minutes until the pork is fully cooked (I added that last part to make sure the pork absorbed the flavors).
Serve with rice or couscous!