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Description
A summertime party waiting to happen with delicious pork tenderloin grilled to perfection with crisp vegetables served in a juicy, sweet fresh pineapple bowl.
Ingredients
US|METRIC
2 SERVINGS
- 1 pineapple (small, washed under cold running water)
- 5 sweet peppers (mini, sliced)
- 3 oz. snow peas (sliced in half diagonally)
- 12 oz. pork tenderloin (cut into thin 1-inch pieces and patted dry with paper towels)
- 1 Tbsp. cornstarch
- 2 Tbsp. teriyaki sauce (store-bought)
- 2 Tbsp. pineapple juice (from fresh pineapple)
- 1 garlic clove (small, minced)
- 1 tsp. minced ginger
- 2 Tbsp. peanut oil
- cooked brown rice (optional)
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Directions
- Using a sharp chef's knife, cut the entire pineapple in half lengthwise, leaving the leaves intact. To make the pineapple bowl and remove the fruit, use a sharp paring knife and cut around the inside edges of the skin to loosen the flesh. Remove the pineapple and cut into small chunks, discarding the center core and reserving any juices. Set the pineapple chunks aside.
- Toss the pork tenderloin pieces with the cornstarch and set aside.
- To make the sauce, combine the teriyaki sauce, reserved pineapple juice, garlic and ginger. Set aside.
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