1 can (8 ounces) unsweetened pineapple chunks, undrained
3 Tablespoons cornstarch, divided
1 Tablespoon plus ½ cup cold water, divided
¾ teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
½ cup low-sodium soy sauce
3 Tablespoons brown sugar
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
2 Tablespoons canola oil, divided
4 cups fresh broccoli florets
1 red bell pepper, cut into strips
¼ cup green onions, sliced
3 cups cooked brown rice
Instructions
Drain pineapple, reserving ¼ cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
Stir-fry the broccoli, pepper and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Recipe by Tone and Tighten at https://tone-and-tighten.com/pineapple-pork-stir-fry.html