Spicy Pork With PineapplHie

Makes 4
Prep 10 m
Cook 20 m



  1. 1 of 5 Combine the ground cumin, garlic powder, ginger, allspice, 1/4 teaspoon of the salt and the black pepper in large plastic food-storage bag; seal and shake bag to mix ingredients. Open bag and add the pork cubes; seal and toss to coat the pork evenly.
  2. 2 of 5 Heat the vegetable oil in a large nonstick skillet over medium-high heat. When hot but not smoking, add the coated pork from the bag; stir-fry for 5 minutes or until the pork cubes are no longer pink in center.
  3. 3 of 5 Meanwhile, stir the broth into cornstarch in a small bowl until mixture is smooth. Add to skillet with pineapple and juice and remaining 1/4 teaspoon salt; cook, stirring, for 1 minute or until the mixture is thickened and heated through.
  4. 4 of 5 Stir the tomato into the hot rice in the saucepan in which the rice has been cooked. Spoon the rice mixture onto a serving platter. Serve the pork mixture over the rice.
  5. 5 of 5 Garnish the pork with the sliced green onion and chopped cilantro, if using. Makes 4 servings.
Nutrition Information for Spicy Pork With PineapplHie
Servings Per Recipe: 4
Per Serving: 22 g pro., 405 kcal cal., 565 mg sodium, 3 g sat. fat, 52 mg chol., 10 g Fat, total, 58 g carb.