1 8-oz can pineapple chunks in juice, drained and juice preserved
1 green bell pepper, seeded & cut into 1-inch pieces
Instructions
Brown pork cubes in hot skillet, if desired (optional). Mix pork, carrots, broth and teriyaki in 3 1/2-quart slow cooker; cover and cook on low for 7-8 hours. Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.
Serve with hot cooked rice and bread sticks
Originally Submitted
10/30/2009
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