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Ingredientes
- 2 Tbsp. Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic pwdr
- 3/4 lb Pork butt, cubed
- 1 Tbsp. Oil
- 14 ounce Can pineapple chunks
- 1 x Green pepper, sliced
- 1/2 c. Mushrooms, sliced
- 2 x Tomatoes, quartered
- 1 c. Chicken stock
- 2 Tbsp. Honey
- 1 tsp Soy sauce
- 2 tsp Cornstarch
Direcciones
- Combine flour and spices. Coat pork. In a large frying pan, saute/fry pork in oil till no longer pink, 4-5 min. Drain pineapple, saving juice. Add in pineapple, green pepper, mushrooms and tomatoes to pork. Stir in chicken broth, honey and soy sauce. Mix cornstarch with 1/4 c. pineapple juice; add in, stirring constantly. Serve with rice.
- Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 63 | 24% |
| Total Fat 7.06g | 9% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.11g | |
| Cholesterol 35mg | 12% |
| Sodium 501mg | 21% |
| Potassium 512mg | 15% |
| Total Carbs 38.36g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 28.95g | 19% |
| Protein 13.1g | 21% |
