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Pineapple Pork Stew Recipe

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Easy pork stew takes on a Hawaiian flavor with pineapple and teriyaki. This version is made in a crockpot, but you can cook this stove-top in a Dutch oven if you wish. Serve it over white rice.

Prep Time: 15 minutes

Cook Time: 7 hours, 15 minutes

Total Time: 7 hours, 30 minutes

Ingredients:

  • 4 (1-inch thick) boneless pork loin chops
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • 4 carrots, peeled and sliced into 1/2-inch-thick rounds
  • 2 parsnips, peeled and sliced into 1/2-inch-thick rounds
  • 1/2 cup chicken broth
  • 3 Tablespoons teriyaki sauce
  • 1 Tablespoon cornstarch
  • 1 (8 ounces) can of pineapple chunks, drained with juice retained
  • 1 green bell pepper, core removed and cut into 1-inch chunks
  • Cooked white rice

Preparation:

Sprinkle both sides of the pork chops with salt, sage, thyme, and pepper. Heat olive oil in a heavy skillet. Brown seasoned pork chops in batches. Transfer pork to the crockpot, along with any juices.

Add carrots, parsnips, chicken broth, and teriyaki sauce to the crock and stir to combine. Cover and cook on Low for 7 to 8 hours.

When pork is done, mix pineapple juice with the cornstarch until smooth. Stir into the pork mixture, then add the pineapple and bell pepper. Switch to High setting and cook an additional 15 to 30 minutes until thickened.

Serve Pineapple Pork Stew over cooked white rice.

Yield: 4 servings

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