Sweet N' Sour Pork Stir-Fry From Light & Tasty

• 1 (20 ounce) can unsweetened pineapple tidbits
• 2 tablespoons cornstarch
• 2 tablespoons Splenda brown sugar blend
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon ground ginger
• 2 garlic cloves, minced
• 1 small onion, sliced
• 1 large sweet red pepper, julienned
• 3 tablespoons canola oil, divided
• 1 1/2 lbs boneless pork loin chops, cut into thin strips
• 1 1/2 cups shredded carrots
• hot cooked rice

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine cornstarch, brown sugar blend, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir in the carrots, onion mixture and reserved pineapple, heat through.
5. Serve with rice if desired.

cornstarch, brown sugar, soy sauce, rice wine vinegar, ground ginger, garlic, onion, sweet red pepper, canola oil, pork loin chops, carrots, rice

Taken from www.food.com/recipe/sweet-n-sour-pork-stir-fry-from-light-tasty-207603 (may not work)