"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.
Recommended: Our Favorite Summer Fruit Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Fruited Pork in Light & Tasty April/May 2003, p21
Reviews forFruited Pork
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 10, 2012
"I feel like I'm eating real chinese take-out! I didn't have Catalina dressing, so I used creamy french....still tastes like a million bucks. Fast and fairly easy. Will make again."