Ingredients
1 can (8 ounces) pineapple chunks1/2 pound pork tenderloin, cut into 1/2-inch strips1 tablespoon sesame oil3/4 cup julienned sweet red pepper3/4 cup chopped carrot2 green onions, chopped3 tablespoons reduced-sodium soy sauce3 tablespoons reduced-sodium teriyaki sauce1 tablespoon creamy peanut butter1/4 cup unsalted dry roasted peanuts, finely choppedHot cooked rice, optional
Preparation
Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender.
Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.
