Barbecue sauce and pineapple give a tropical twist to plain old pork & rice.
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.
1 Tbsp. oil
1 lb. (450 g) pork tenderloin, cut into chunks
2 carrots, chopped
1 onion, chopped
1-1/2 cups instant white rice, uncooked
1 can (14 fl oz/398 mL) pineapple tidbits in juice, undrained
1 cup water
1 green pepper, chopped
1/4 cup Bull's-Eye Bold Original Barbecue Sauce
1 tsp. ground ginger
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How do I make it ?
Heat oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.
Stir in remaining ingredients. Bring to boil; cover. Remove from heat.
Let stand 5 min. Fluff with fork before serving.
Kraft Kitchen Tips!
Substitute boneless skinless chicken breasts for the pork tenderloin.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 240 mg
Carbohydrate 61 g
Fibre 4 g
Sugars 25 g
Protein 31 g
Makes 4 servings, 1-1/2 cups (375 mL) 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.