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SPICY PORK AND PINEAPPLES
  • 2 (8 1/4 oz.) cans pineapple chunks
  • 1 lb. boneless pork shoulder, cut into 1/2 inch strips
  • 2 tbsp. butter
  • 1 med. onion, sliced
  • 1 c. Barbecue sauce
  • 1 med. green pepper, cut into strips
  • Hot cooked rice
    1. Drain pineapple, reserving 1/2 cup liquid. In large skillet, brown pork in butter over medium high heat 10 minutes. Add onion; cook until tender. Add pineapple, reserved liquid, barbecue sauce and green pepper; simmer 20 minutes or until pork is tender. Serve over rice.

     
     

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