Ingredients
1 lb. Pork Tenderloin (cut into bite size pieces)
(optional) 1 lb. Boneless Skinless Chicken Breasts (cut in bite-size pieces)
2 tbsp. Red Wine
1 tbsp. Dark Soy Sauce
1 tsp. Rice Vinegar
1 tsp. Cornstarch
1 Medium Fresh Pineapple (cut in half lengthwise)
2 tbsp. Vegetable Oil
1 tbsp. Sesame Oil
½ -inch Fresh Gingerroot (finely chopped)
2 tsp. Brown Sugar
2 Stalks Green Onion (cut into ½ or 1 inch pieces)
2 tbsp. White Vinegar
1 tsp. Fresh Garlic (minced)
1 tsp. Chili Oil
Salt and Pepper to Taste
Preparation
For the pork:
• Mix the wine, soy sauce, rice vinegar, and cornstarch to form a marinade
• Cut the pork into bite size pieces and stir into the marinade
• Let marinate for 30 minutes
For the Pineapple:
• Take a sharp knife and cut 2/3 inch inside around each halve to form a rectangle
• Cut 1-inch strips lengthwise across each halve
• Cut 1-inch strips across the width forming a crosshatch pattern
• Cut at an angle lengthwise along both sides of the halve
• Use a spoon to scoop out the cubes and scrape remains from the bottom forming an empty shell
For cooking:
• Preheat the oven to 310 Degrees
• Heat a skillet (or wok if you have one) with the vegetable oil and ginger until hot
• Add the sesame oil and pork, stirring for about 3 minutes until no longer pink
• Add the pineapple and remaining ingredients, mix well and stir for about 3 minutes
• Thicken with a little flour if required
• Add salt and pepper to taste
• Place the pineapple shells in a large casserole dish
• Spoon the pork / pineapple mixture into the pineapple halves
• Bake for about 12 – 15 minutes
• Serve from the shell or transfer directly to a plate
• Serve with steamed basmati rice
Note: there is usually more mixture than can fit into the pineapple shells.
You can either spoon around the shells and bake together or serve as an
Extra helping with the rice. The mixture in the shell has a little more pineapple flavour.