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Ingredients
- 3 Tbs cornstarch
- 3/4 cup Splenda
- 1/4 cup rice vinegar
- 1/4 cup ketchup, low carb
- 1 1/4 cup water
- 1/4 cup pineapple juice
- 1 clove garlic
- 1 tsp ginger, grated
- 1 green or red bell pepper, chopped
- 1 6 1/2 oz. can pineapple tidbits
- 1 small onion, cut into bite size chunks
- Servings: 6
- Nutrition Facts
- Serving size: 1 serving.
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 58.56
- Calories From Fat (1%) 0.83
- % Daily Value
- Total Fat 0.13g <1%
- Saturated Fat 0.02g <1%
- Cholesterol 0mg 0%
- Sodium 3.73mg <1%
- Potassium 210.4mg 6%
- Total Carbohydrates 19g 6%
- Fiber 1.11g 4%
- Sugar 8.85g
- Protein 0.65g 1%
- Reviews
- 3 stars - ME 1/25/2007
Preparation
Step 1
1. Combine cornstarch and sugar in medium-large saucepan. Stir in vinegar and ketchup and stir till smooth. Stir in water and pineapple juice till blended, then add garlic and ginger. Heat and stir till boiling. Reduce heat to medium and cook 1-2 mins till thick and clear. Blanche peppers and onions under hottest running water for 2-3 mins. Drain and stir into sauce along with the pineapple. Heat and add chicken or shrimp or even tiny meatballs.