Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pineapple
1 lb Lean ground pork
1/4 c Chopped onion (about I
-small)
1 tb Packed brown sugar
1 tb Vinegar
1 ts Ground ginger
1/2 ts Salt
1/4 ts Pepper
1 md Green bell pepper,cut into
-l-inch pieces
1 cn (8 ounces) tomato sauce
1 cn 8 ounces) sliced water
-chestnuts, drained

Broiled pineapple is a tasty alternative to a traditional bed of rice
or pasta.

Pare pineapple. Cut crosswise into 6 slices, about I inch thick. Spray
broiler pan rack with nonstick cooking spray. Arrange pineapple on
rack in broiler pan.

Cook ground pork and onion in 10 inch nonstick skillet over medium
heat, stirring frequently, until pork is light brown; drain. Stir in
remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered
about 10 minutes, stirring occasionally, until bell pepper is
crisp-tender.

Set oven control to broil. Broil pineapple with tops 4 to 5 inches
from heat 5 minutes; turn. Broil 3 to 5 minutes longer or until hot
and bubbly. Serve pork mixture on pineapple slices. Microwave
Directions: Prepare pineapple as directed Arrange pineapple slices in
deep, round microwavable platter. Cover with waxed paper Crumble pork
in 2 quart microwavable casserole. Add onion. Cover tightly and
Microwave on high 6 to 8 minutes, stirring after 3 minutes, until
pork is done; drain. Stir in remaining ingredients. Cover tightly and
microwave 8 to 10 minutes, stirring after 5 minutes, until bell
pepper is crisp-tender Let stand covered 5 minutes. Microwave
pineapple on high about 4 minutes or until hot. Ser ve pork mixture
on pineapple slices.

6 servings

Nutrition Information Per Serving Percent of U.S. RDA

Calories 260 Protein 20% Protein, g 13 Vitamin A 10%
Carbohydrate, g 24 Vitamin C
50% Fat g 14 Thiamin 32% Cholesterol, mg 45
Riboflavin 14% Sodium, mg 420 Niacin 18% Potassium, mg 510
Calcium 2% Iron 12%

From the files of Al Rice, North Pole Alaska. Feb 1994

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