1 pound pork tenderloin, thinly sliced

1 onion, chopped

2 carrots, chopped

1 14 ounce can Del Monte Pineapple Tidbits

2 tablespoons Bull’s Eye Original Barbecue Sauce

1 teaspoon ground ginger

1 green pepper, chopped

1 ½ cups Minute Rice


1. COOK pork in a little oil in a large fry pan. Add onion, carrots and cook until pork is no longer pink inside.

2. STIR in 1 can each pineapple tidbits and water, barbecue sauce, ground ginger, pepper and rice.

3. BRING to boil; cover and let stand 5 min.

See more: Caribbean, Dinner, From the Kraft Kitchens, Main, Pork, Spring

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