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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork, Pineapples, and Peppers

Source: dLife

Curried pork with a sweet pineapple, ginger, and pepper chutney.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	197.1

Total Carbs	15.8 g

Dietary Fiber	2.3 g

Sugars	12.2 g

Total Fat	5.1 g

Saturated Fat	0.9 g

Unsaturated Fat	1.1 g

Potassium	574.9 mg

Protein	21.3 g

Sodium	345.5 mg

Dietary Exchanges 5.1 Fat, 0.7 Vegetables, 0.7 Fruits, 1.9 Meat, 0.5 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place the pork, curry powder, and coriander into a large plastic bag with a zip top, seal, and shake well to coat; set aside.
Heat 1 teaspoon of the oil in a large nonstick pan over medium high heat. Saute the garlic and ginger for 30 seconds. Stir in both peppers and cook until softened, about 4-5 minutes, stir often. Remove to a plate and keep warm.
Return pan to stove and heat remaining teaspoon of oil. Add in the pork and cook until beginning to brown, about 3-4 minutes, stirring occasionally. Add in the pineapple chunks with the juice and the honey. Cook for 2 minutes, stirring occasionally, then add in pepper mixture and heat thoroughly. Remove from heat and stir in cilantro before serving.