Cooking spray
1 pound lean pork tenderloin, cut into thin strips
15 oz canned, unsweetened pineapple chunks
½ cup water
¼ cup Splenda brown sugar blend
2 Tbsp corn starch
½ tsp table salt
1 Tbsp low-sodium soy sauce
2 medium green peppers, sliced (as tolerated)
1 small onion, sliced (as tolerated)
3 cups cooked brown rice
1/3 cup wine vinegar


  1. Heat a nonstick skillet coated with cooking spray over medium-high heat.
  2. Add pork and cook until golden brown. Remove from skillet and set aside. Drain any remaining fat from skillet.
  3. Drain pineapple chunks, reserving juice; set aside.
  4. Combine water, vinegar, sugar, cornstarch, salt, soy sauce, and reserved pineapple juice in a small bowl. Add to skillet and cook until sauce is thickened, about 2 minutes.
  5. Add pork to skillet and cook on low heat until meat is tender, stirring occasionally, for about 30 minutes.
  6. Add peppers, onion, and pineapple chunks and cook for an additional 5 minutes.
  7. Serve over rice.

NUTRITIONAL ANALYSIS PER SERVING (1 cup of pork mixture and ½ cup of rice)
Calories: 248
Fat: 3.5 grams
Protein: 18 grams
Carbohydrate: 36 grams
Cholesterol: 60 mg
Sodium: 354 mg
Sugar: 8 grams
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