Ingredients
2
cups hot cooked rice (cooked as directed on package)
1
lb. pork tenderloin, cut crosswise into thin slices
1
green bell pepper, cut into 1x1-inch pieces
1
(20-oz.) can pineapple chunks in unsweetened juice, drained
1/2
cup purchased sweet and sour sauce
1/4
teaspoon ginger
Preparation
While rice is cooking, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
Add bell pepper; cook and stir 4 to 6 minutes or until crisp-tender.
Stir in pineapple, sweet and sour sauce and ginger; cook and stir until thoroughly heated. Serve over rice.
