Pork & Pineapple Bake

Pork and pineapple come together to create this simple-to-prepare dish perfect for family dinners.

Pork ribs
 

Cut: Pork leg or Sirloin Steak
Prep Time: 15 minutes

Cook Time: 1 hour
Servings: 8

 

Ingredients

  • 1 lb (500 g) Pork leg or sirloin steak, 1x1 inch cubes

  • 1 cup (250 mL) pineapple chunks

  • 1 cup (250 mL) snow peas

  • 1/2 cup (125 mL) sliced red pepper

  • 1 cup (250 mL sliced red onion

  • 1 cup (250 mL) broccoli pieces

  • 1 cup (250 mL) carrot slices

  • 1/2 cup (125 mL) sliced water chestnuts

  • 1 cup (250 mL) Basmati rice

  • 4 cloves garlic, minced

  • 2 Tbsp (30 mL) fresh grated ginger

  • 1/2 cup (125 mL) soy sauce

  • 1/2 cup (125 mL) packed brown sugar

  • 1/2 Tbsp (7 mL) cornstarch

  • 1 tsp (5 mL) sesame oil

Directions

  1. Preheat oven to 400°F (200°C).

  2. In large non-stick skillet over medium-high heat, brown pork cubes for 2 minutes or until all sides are browned.

  3. In 9x13-inch (22 x 33 cm) glass casserole dish combine the pork, pineapple, snow peas, red pepper, red onion, broccoli, carrot, water chestnuts and rice.

  4. In large saucepan, whisk together garlic, ginger, soy sauce, brown sugar, cornstarch and sesame oil. Bring to a boil over medium-high heat until slightly thickened, about 2 minutes. Pour sauce over the pork and vegetables and stir until all ingredients are well combined. Cover dish with foil and bake for 1 hour or until rice is tender. Stir the casserole once after about 40 minutes. Garnish with sesame seeds.

 

Nutritional Analysis

 

YIELD:

8 servings
 

SERVING SIZE:

 

Per Serving
Calories 269
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 27 mg
Carbohydrates 43 g
Fiber 3 g
Sugars 18 g
Protein 16 g
Sodium 923 mg
Potassium 399 mg
 
 
 
Lunch, DinnerDorothy Method: Oven, Cut: Chops & Cutlets