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Fruited Pork

 Fruited Pork
"I came across this saucy stir-fry many years ago when I was a working mother and my mealtime preparation was limited," notes Vaunda Box of American Fork, Utah.
6 ServingsPrep/Total Time: 30 min.


  • 1 can (20 ounces) pineapple tidbits
  • 3/4 cup water, divided
  • 1/2 cup fat-free Catalina salad dressing
  • 2 tablespoon reduced-sodium soy sauce
  • 1 teaspoon white vinegar
  • 2 tablespoons cornstarch
  • 1-1/2 pounds boneless pork loin chops, cut into thin strips
  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1/2 cup sliced onion
  • Hot cooked rice, optional


  • Drain pineapple, reserving juice; set pineapple aside. In a bowl,
  • combine 1/2 cup water, salad dressing, soy sauce, vinegar and
  • reserved pineapple juice; set aside. In a small bowl, combine
  • cornstarch and remaining water until smooth; set aside.
  • In a large nonstick skillet or wok, stir-fry pork in oil until no
  • longer pink. Add the green pepper, onion and pineapple; stir-fry for
  • 5 minutes or until vegetables begin to soften. Stir in salad
  • dressing mixture; bring to a boil. Reduce heat; simmer, uncovered,
  • for 5-7 minutes or until vegetables are crisp-tender. Stir
  • cornstarch mixture and add to the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Serve over rice if desired.
  • Yield: 6 servings.

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Fruited Pork (continued)

Nutritional Facts: One serving (1 cup stir-fry mixture, calculated without rice) equals 273 calories, 8 g fat (2 g saturated fat), 62 mg cholesterol, 462 mg sodium, 26 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer