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Pork, Pineapples, and Peppers
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 13 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 Fruits , 2 Meat , 1/2 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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0 3/4 lb  Pork, tenderloin, lean, raw
2 tsp  curry powder
1 tsp  ground coriander
2 tsp  canola oil
2 each  medium garlic cloves
2 tsp  fresh ginger root
1 each  chopped green bell peppers
1 each  medium red bell peppers
8 oz  Pineapple, chunks, canned, with juice
2 tbsp  honey
0 1/2 tsp  salt
1 tbsp  fresh cilantro
  1. Place the pork, curry powder, and coriander into a large plastic bag with a zip top, seal, and shake well to coat; set aside.
  2. 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.
  3. 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.

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