Polynesian Stir-Fry

By shauna

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Ingredients

1 Can ( 8 oz. ) Unsweetened Pineapple Chunks
1 Tbsp. Cornstarch
2 Tbsp. Cold Water
1 Tbsp. Soy Sauce
2 Tbsp. Apricot Preserves
1 Pork Tenderloin ( 1 lb. ), thinly sliced
3 tsp. Canola Oil, divided
1 Med. Onion, halved & sliced
1 Sm. Green Pepper, cut into 1-in. pieces
1 Sm. Red Pepper, cut into 1-in. pieces
2 C. Hot Cooked Rice
Chopped, Unsalted Peanuts, optional

Details

Servings 4

Preparation

Step 1

Drain pineapple, reserving juice; set aside. For sauce, in a sm. bowl, combine cornstarch & water till smooth. Stir in the soy sauce, preserves & reserved pineapple juice; set aside. In a lg. non-stick skillet, stir-fry pork in 2 tsp. oil till no longer pink. Remove & keep warm. Stir-Fry onion & peppers in remaining oil for 3 min. Add pineapple; stir-fry 2-3 min. longer or till vegetables are crisp-tender. Stir cornstarch mixture & add to the pan. Bring to a boil; cook & stir for 2 min. or till thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired. *Boneless, Skinless Chicken can be substituted for the Pork Tenderloin.