Monday, August 18, 2014

Sweet and Spicy Pineapple Pork Stir-Fry

Nothing beats a quick, fresh meal that's ready in no time after a busy day at work. Today I was walking through the produce section and noticed a display of beautiful locally grown green peppers as well as some sweet pineapple and knew exactly what I wanted for dinner. 

This dish is the perfect combination of sweet and spicy thanks to the apricot preserves and sweet chili sauce. In my opinion, it's better than take-out and with all that fresh produce and lean protein, it also packs a bigger nutrition punch. Cheers to starting your week off right! 




1. Combine sauce ingredients in a small bowl. Set aside.



2. Heat olive oil in a large skillet or wok over medium-high heat. Cook pork until no longer pink, about 5 minutes. Season with salt and pepper and transfer to a bowl.


3. In the same skillet, add the green pepper and jalapeño and cook for 2 minutes. Add pineapple and cook for 1 minute longer.


4. Stir pork back in and top with the sauce. Simmer for 5 minutes.

5. To serve, place rice onto each plate and top with stir-fry. Finish with chopped macadamia nuts.


Sweet and Spicy Pineapple Pork Stir-Fry 
Serves 4

All you need:
Sauce
Juice and zest of 2 limes
2 tablespoons light soy sauce
2 tablespoons chili garlic sauce
2 tablespoons apricot preserves
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced

1 tablespoon olive oil
1 pound boneless pork, cubed
1 large green pepper, sliced
1 jalapeño, thinly sliced
1 cup diced fresh pineapple
Brown rice, for serving
Chopped macadamia nuts, for garnish

All you do:
1. Combine sauce ingredients in a small bowl. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Cook pork until no longer pink, about 5 minutes. Season with salt and pepper and transfer to a bowl.
3. In the same skillet, add the green pepper and jalapeño and cook for 2 minutes. Add pineapple and cook for 1 minute longer.
4. Stir pork back in and top with the sauce. Simmer for 5 minutes.
5. To serve, place rice onto each plate and top with stir-fry. Finish with chopped macadamia nuts.




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