1 1/2 pounds pork tenderloin, cut into 1-inch pieces
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
1/2 teaspoon crushed red pepper, divided
1 (20-ounce) can pineapple chunks in juice, undrained
9 tablespoons fat-free, lower-sodium chicken broth, divided
1/4 cup ketchup
1/4 cup sugar
3 tablespoons cider vinegar
3 tablespoons lower-sodium soy sauce
1 tablespoon cornstarch
2 tablespoons peanut oil
1 medium onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
3 cups hot cooked brown or white rice
1 green onion, cut diagonally into thin slices (optional)
Combine first 3 ingredients and 1/4 teaspoon crushed red pepper in a bowl. Set aside.
Drain pineapple, reserving 1/4 cup juice. Combine reserved juice, 6 tablespoons stock, ketchup, next 3 ingredients, and remaining 1/4 teaspoon crushed red pepper in a small bowl, stirring until sugar dissolves. Combine cornstarch and remaining stock in another small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Stir-fry pork mixture in hot oil 5 minutes or until pork is done. Remove pork from pan; keep warm. Add onion, bell peppers, and water chestnuts to pan; stir-fry 3 minutes or until crisp-tender. Add ketchup mixture. Bring to a boil; stir in cornstarch mixture, pineapple chunks, and pork mixture with any accumulated juices. Cook 2 minutes or until sauce thickens. Serve immediately over rice. Garnish with green onion slices, if desired.
*This is a very quick and easy meal. Cooking the black rice is even longer than the Sweet and Sour Pork. I paired it with black rice to change it up a bit with just the regular rice. If you want a little kick to it you can add 1 teaspoon cayenne. enJOY!!!