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Pork and Pepper with Pineapple Rice Recipe
|Hot water||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can, Undrained)|
|Instant rice||2⁄3 Cup (10.67 tbs)|
|Boneless pork||3⁄4 Pound, cut into thin strips|
|Green pepper||1 Medium, cut into thin strips|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Orange rind||1 Teaspoon, grated|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1244 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 9.5 g47.5%
Trans Fat 0.2 g
Cholesterol 217.7 mg
Sodium 1031.7 mg43%
Total Carbohydrates 156 g52.1%
Dietary Fiber 8.7 g34.7%
Sugars 37.9 g
Protein 87 g173.4%
Vitamin A 11.9% Vitamin C 212.8%
Calcium 11.6% Iron 32.5%
*Based on a 2000 Calorie diet
Microwave at High 1 1/2 to 3 minutes, or until boiling.
Stir in rice; cover.
In 1 1/2-qt casserole combine pork and pepper strips; cover.
Microwave at High 4 to 5 minutes, or until meat is no longer pink, stirring once.
In 1-cup measure combine cold water, soy sauce, cornstarch, orange rind and black pepper.
Pour over meat and pepper strips.
Microwave at High 1 to 3 minutes, or until sauce is thickened and pork is tender.
Serve over pineapple rice.
If necessary, microwave rice at High 1 to 2 minutes, to reheat.