Pineapple Pork with Coconut Rice
1 (14oz) can light coconut milk
1 ½ cups plus 1 Tbsp. water, divided
1 ½ cups medium grain white rice
1 Tbsp. vegetable oil
1 medium red onion, chopped
1 red bell pepper, chopped
1 (20 oz) can of pineapple chunks or tidbits, juice reserved*
1 ½ lbs pork, cubed or sliced thin
The Spice Hunter Salt Free Lemon Pepper Organic Grinder
2 Tbsp. soy sauce, plus more to taste
1 Tbsp. cornstarch
Combine coconut milk, 1 ½ cups water and rice in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until rice is cooked and liquid is absorbed, then turn off heat and let sit 5 minutes before fluffing with a fork. While rice is cooking, heat oil in a large sauté pan set over medium-high heat. Add onion and bell pepper, stirring frequently for 2-3 minutes or until vegetables are just beginning to soften. Remove vegetables from pan and set aside. Generously grind Lemon Pepper onto pork, add to sauté pan and cook until browned on all sides. Pour pineapple juice and soy sauce over pork and continue cooking, stirring occasionally until pork is cooked through. In a small bowl, combine remaining 1 Tbsp. water with cornstarch, then add to sauté pan, stirring well. Add vegetables and pineapple to the pan and cook until heated through. Season with additional Lemon Pepper as desired. Serve over the prepared rice.
*Note: canned pineapple and juice can be replaced with about 2 cups fresh pineapple pieces and 1 cup pineapple juice.