Pineapple Pork
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This dish combines the sweet of pineapple with the savory of pork to provide a nutritious stir-fry selection. And the dish couldn't be simpler to make; just toss everything in the slow cooker and let it go. There are some carbs in the sauce from cornstarch, but the alternative is more soup than sauce. So if you're willing to take that, you can serve with vegetables and rice for a great-tasting and healthy stir fry.
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Ingredients
3 cloves garlic, minced
1 can (15 oz) pineapple chunks (with juice) 1/2 cup honey 1/3 cup soy sauce 1/4 cup cornstarch 1/2 tsp ground ginger 1 lb boneless pork tenderloins |
Prep Time: 15 minutes
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Directions
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Cut the pork into small chunks, removing any excess fat.
You don't have to remove the fat, but I like doing this step because it reduces the fat and calorie content. Plus I generally just don't like eating pure fat. |
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Place pork chunks into slow cooker.
Notice I'm not cooking the pork first. There is no need for that. It will cook just fine in the slow cooker with the rest of the ingredients. I like recipes like this because not only does it mean less prep time but also less to clean afterwards. |
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Add remaining ingredients to slow cooker and stir well.
Make sure to add in the pineapple juice as well as the chunks. The juice provides the base for the sauce. Also, if you add the cornstarch first and then the liquids last, the cornstarch will very quickly solidify at the bottom of your bowl. That's just fine if that happens. Just scrape it loose and mix with the other ingredients as best you can during the next step. |
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Cover, set slow cooker to LOW, and leave for six hours. It will then look something like this.
Note the extra space in my slow cooker. I have a smaller size cooker, and I could easily have doubled this recipe and still had room to spare. |
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Stir all contents to even the distribution of all the sauce to the pork and pineapple chunks.
The cornstarch will combine with other ingredients during cooking to form a "skin" on the bottom of the slow cooker. This is perfectly fine. Just use your serving spoon to remove as much as you can and combine with the rest of the now thickened sauce to cover the chicken. Sometimes that's not worthwhile, though; the "skin" can sometimes be really black from being overcooked. Just taste test a little portion to see if it's worth saving. |
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Serve over your choice of vegetables and either brown rice or quinoa. Add any optional garnishes you desire.
I like a store-packaged combo of broccoli, carrots, sugar snap peas, and water chestnuts. I also like brown rice with this dish and (although not shown in the pic) chow mein noodles for some added crunch. |
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