Polynesian Stir-Fry

• 1 can (8 ounces) unsweetened pineapple chunks
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons reduced-sugar apricot preserves
• 1 pound pork tenderloin, thinly sliced
• 3 teaspoons canola oil, divided
• 1 medium onion, halved and sliced
• 1 small green pepper, cut into 1-inch pieces
• 1 small sweet red pepper, cut into 1-inch pieces
• 2 cups hot cooked rice
• Chopped unsalted peanuts, optional

1. Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
2. In a
3. or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
4. Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

pineapple, cornstarch, cold water, soy sauce, preserves, pork tenderloin, canola oil, onion, green pepper, sweet red pepper, rice, unsalted peanuts

Taken from www.tasteofhome.com/recipes/polynesian-stir-fry/ (may not work)