Sweet and sour pineapple adds a summery zip to this easy all-in-one rice dish!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 tsp. oil
4 bone-in pork chops, (1-1/2 lb./750 g)
1 each red and yellow pepper, cut into chunks
1 can (14 fl oz/398 mL) pineapple chunks in juice, undrained
1/2 cup 25%-less-sodium chicken broth
1/4 cup KRAFT Catalina Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
Add To Shopping List
How do I make it ?
Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
Add peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are done (160°F). Remove from heat; let stand 5 min.
Kraft Kitchen Tips!
Prepare as directed, substituting 4 small boneless skinless chicken breasts (1 lb./450 g) for the pork chops and increasing the browning time to 5 to 6 min. on each side.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 3 g
Cholesterol 90 mg
Sodium 390 mg
Carbohydrate 51 g
Fibre 3 g
Sugars 0 g
Protein 35 g
4 servings, 1/4 recipe (381 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.