Caribbean Jerk-Style Pork

• 34 cup pineapple juice
• 1 tablespoon prepared yellow mustard
• 1 teaspoon dried thyme leaves, crushed
• 14 teaspoon red pepper, crushed
• 12 ounces boneless pork loin chops or 12 ounces chicken breasts, cut into strips
• 12 cup green onion, sliced
• 12 cup golden raisin
• 2 bananas, medium firm, cut diagonally into 1/4 inch pieces
• hot cooked rice (optional) or noodles (optional)

1. Stir together1/2 cup juice, mustard, thyme and red pepper in small bowl and set aside.
2. Place pork in large, non-stick skillet sprayed with vegetable cooking spray.
3. Cook and stir pork over medium-high heat 3 to 5 minutes or until pork is no longer pink.
4. Remove pork from skillet.
5. Add remaining 1/4 cup juice to skillet, stir in raisins and green onions.
6. Cook and stir 1 minute.
7. Stir in Pork and reserved mustard mixture; cover and cook 2 minutes or until heated through.
8. Stir in bananas.
9. Serve over hot rice or noodles.

pineapple juice, yellow mustard, thyme, red pepper, pork loin chops, green onion, golden raisin, bananas, rice

Taken from www.food.com/recipe/caribbean-jerk-style-pork-171182 (may not work)