Directions:
- Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.1 Kcal (1068 kJ) | ||
| Calories from fat | 53.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 859.11mg | 36% | |
| Potassium | 500.37mg | 11% | |
| Total Carbs | 19.82g | 7% | |
| Sugars | 10.7g | 43% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 25.9g | 52% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 1.3mg | 7% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 108.26 Kcal (453 kJ) | ||
| Calories from fat | 22.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 9% | |
|---|---|---|---|
| Cholesterol | 31.76mg | 25% | |
| Sodium | 364.6mg | 36% | |
| Potassium | 212.36mg | 11% | |
| Total Carbs | 8.41g | 7% | |
| Sugars | 4.54g | 43% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 10.99g | 52% | |
| Vitamin C | 7.3mg | 29% | |
| Iron | 0.5mg | 7% | |
| Calcium | 6.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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