Directions:
- In large skillet heat oil. Add pork and stir fry until meat is browned. Push meat to one side of pan and add green pepper and carrots. Saute five minutes. Meanwhile, drain pineapple, reserving one-half cup of juice. Add pineapple, vinegar and barbecue sauce to pan. Simmer over medium heat until carrots and peppers are cooked until just tender. Mix cornstarch with reserved pineapple juice and add to pan. Stir and continue cooking until sauce is thickened. Serve with hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2793.92 Kcal (11698 kJ) | ||
| Calories from fat | 264.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.43g | 45% | |
|---|---|---|---|
| Cholesterol | 294.78mg | 98% | |
| Sodium | 3275.92mg | 136% | |
| Potassium | 3732.36mg | 79% | |
| Total Carbs | 494.97g | 165% | |
| Sugars | 134.61g | 538% | |
| Dietary Fiber | 15.23g | 61% | |
| Protein | 130.07g | 260% | |
| Vitamin C | 125.8mg | 210% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 23mg | 128% | |
| Calcium | 245.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 165.65 Kcal (694 kJ) | ||
| Calories from fat | 15.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 45% | |
|---|---|---|---|
| Cholesterol | 17.48mg | 98% | |
| Sodium | 194.22mg | 136% | |
| Potassium | 221.29mg | 79% | |
| Total Carbs | 29.35g | 165% | |
| Sugars | 7.98g | 538% | |
| Dietary Fiber | 0.9g | 61% | |
| Protein | 7.71g | 260% | |
| Vitamin C | 7.5mg | 210% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 1.4mg | 128% | |
| Calcium | 14.5mg | 25% | |
* 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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