Asian Pork And Pineapple Salad

• 1 (15 1/4 ounce) can pineapple chunks in juice, undrained
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 teaspoons bottled minced garlic
• 1/2 cup vertically sliced red onion
• 1/2 cup chopped fresh basil
• 1 tablespoon low sodium soy sauce
• 1 teaspoon minced pickled jalapeno pepper
• 1/2 teaspoon bottled minced fresh ginger
• 1 (1 lb) pork tenderloin, trimmed and cut into 3/4-inch pieces
• 2 teaspoons vegetable oil
• 8 cups trimmed arugula (about 4 ounces) or 8 cups spinach (about 4 ounces)

1. Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
2. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
3. Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
4. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
5. Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and saute 3 minutes or until done.
6. Add pork to onion mixture; toss well. Serve over arugula.

pineapple, lime juice, fish sauce, sugar, garlic, red onion, fresh basil, soy sauce, jalapeno pepper, fresh ginger, pork tenderloin, vegetable oil, trimmed arugula

Taken from www.food.com/recipe/asian-pork-and-pineapple-salad-341293 (may not work)