1(8 ounce) canpineapple tidbitsdrained (but reserve 1/2 cup juice for the sauce)
Salt & pepperto taste
1/2cuppineapple juicefrom the canned pineapple
1teaspoonapple cider vinegar or rice vinegar
1/2teaspoontoasted sesame oil
Prep all recipe ingredients before getting started (the recipe goes quickly once you start). Add the sauce ingredients to a bowl and whisk together. If you find the canned pineapple juice yields less than the half cup, top up the rest with some water.
Add one tablespoon of olive oil and the ground pork to a large/deep skillet and sauté it until it's cooked through over medium-high heat (about 7-10 minutes), breaking the meat up with your spoon as it cooks.
Transfer the meat (and any juices) to a plate or bowl.
Add the second tablespoon of olive oil to the same skillet and sauté the onion for a minute or so.
Add in the red bell pepper, broccoli florets, and pineapple pieces and cook them for 3-4 minutes, stirring fairly often. Veggies will end up tender-crisp, but you can cook them for a bit longer if you prefer them to be softer.
Add the pork back to the skillet, then pour in the sauce. Let it bubble for a minute or two so it thickens a bit (this isn't a super thick sauce). Continue stirring so everything is coated. Season with salt & pepper as needed.
Serve immediately over rice or noodles.
I always keep a piece fresh ginger in the freezer in a ZipLoc bag. It's so much easier to grate when it's frozen (I use my Microplane to grate it), and I am never without fresh ginger when I need it.
I buy the canned pineapple that's unsweetened (packed in its own juice).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.