recipe image


  • Ingredients:
  • 1 can ( 14-oz ) pineapple tidbits ( diabetic= no sugar added )
  • 2 tbs. cornstarch
  • 2 tbs. brown sugar ( or diabetic= twins or splenda brown sugar substitute )
  • ¾ tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. pepper
  • 1/3 cup water
  • 1/3 cup ketchup ( diabetic= light ketchup or low-sodium)
  • 2 tbs. white vinegar
  • 2 tbs. soy sauce ( diabetic= low-sodium )
  • 1 pound pork tenderloin, cut into 1 ½ -inch x ¼-inch strips
  • 1 medium onion, chopped
  • 2 tbs. canola oil or olive oil
  • 1 green pepper, cut into thin strips
  • Hot cooked rice ( diabetic= brown or long-grain )


  1. Drain pineapple, reserve juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
  2. In a large skillet or wok, stir-fry pork and onion in oil for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve over rice.
  4. I have modified this recipe to a diabetic friendly one also.
  5. Nutrition: Calories per serving: 280, Fat: 6g, Sodium: 576mg, Cholesterol: 44mg, Carbohydrate: 32g

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