Ginger pork on pineapple

Yield: 1 servings

Measure Ingredient
1 \N Pineapple
1 pounds Lean ground pork
¼ cup Chopped onion (about I small)
1 tablespoon Packed brown sugar
1 tablespoon Vinegar
1 teaspoon Ground ginger
½ teaspoon Salt
¼ teaspoon Pepper
1 medium Green bell pepper,cut into l-inch pieces
1 can (8 ounces) tomato sauce
1 can 8 ounces) sliced water chestnuts, drained

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.

Pare pineapple. Cut crosswise into 6 slices, about I inch thick. Spray broiler pan rack with nonstick cooking spray. Arrange pineapple on rack in broiler pan.

Cook ground pork and onion in 10 inch nonstick skillet over medium heat, stirring frequently, until pork is light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until bell pepper is crisp-tender.

Set oven control to broil. Broil pineapple with tops 4 to 5 inches from heat 5 minutes; turn. Broil 3 to 5 minutes longer or until hot and bubbly. Serve pork mixture on pineapple slices. Microwave Directions: Prepare pineapple as directed Arrange pineapple slices in deep, round microwavable platter. Cover with waxed paper Crumble pork in 2 quart microwavable casserole. Add onion. Cover tightly and Microwave on high 6 to 8 minutes, stirring after 3 minutes, until pork is done; drain. Stir in remaining ingredients. Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until bell pepper is crisp-tender Let stand covered 5 minutes. Microwave pineapple on high about 4 minutes or until hot. Ser ve pork mixture on pineapple slices.

6 servings

Nutrition Information Per Serving Percent of U.S. RDA Calories 260 Protein 20% Protein, g 13 Vitamin A 10% Carbohydrate, g 24 Vitamin C 50% Fat g 14 Thiamin 32% Cholesterol, mg 45 Riboflavin 14% Sodium, mg 420 Niacin 18% Potassium, mg 510 Calcium 2% Iron 12% From the files of Al Rice, North Pole Alaska. Feb 1994

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