1 1/2 pounds lean, boneless pork loins, cut into cubes
8 ounces canned pineapple chunks in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice
In 3 1/2- to 4-quart crock pot, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours.
About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in crock pot.
Cover; cook on HIGH setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.
Prepare rice 25 minutes before serving.
Makes 4 servings.
Per Serving: 410 Calories; 8g Fat; 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 841mg Sodium
8 WW points