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Ingredients

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Directions

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  • Combine the ground cumin, garlic powder, ginger, allspice, 1/4 teaspoon of the salt and the black pepper in large plastic food-storage bag; seal and shake bag to mix ingredients. Open bag and add the pork cubes; seal and toss to coat the pork evenly.

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  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. When hot but not smoking, add the coated pork from the bag; stir-fry for 5 minutes or until the pork cubes are no longer pink in center.

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  • Meanwhile, stir the broth into cornstarch in a small bowl until mixture is smooth. Add to skillet with pineapple and juice and remaining 1/4 teaspoon salt; cook, stirring, for 1 minute or until the mixture is thickened and heated through.

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  • Stir the tomato into the hot rice in the saucepan in which the rice has been cooked. Spoon the rice mixture onto a serving platter. Serve the pork mixture over the rice.

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  • Garnish the pork with the sliced green onion and chopped cilantro, if using. Makes 4 servings.

Nutrition Facts

405 calories; total fat 10g; saturated fat 3g; cholesterol 52mg; sodium 565mg; carbohydrates 58g; protein 22g.

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