When served over no salt added rice, this dish serves as a complete meal for only 227 mg. of sodium. The left-over pineapple chunks can be used in recipes such as low sodium chicken salad.

3 servings: 227 mg. sodium per serving

1 (8 oz) can pineapple chunks, packed in pineapple juice
2 teaspoons reduced sodium Tamari sauce
1 Tablespoon apple cider vinegar
2 teaspoons honey
1/4 teaspoon black pepper
1 Tablespoon cornstarch
1 small (5 oz) red nectarine
1 small (5 oz) free stone yellow peach
1/3 cup halved pineapple chunks
1 Tablespoon oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
6 ounces left-over orange glazed pork roast, cut small (1/2 inch pieces).
1/3 cup no salt added sliced almonds, toasted
1-1/2 cups cooked rice (no salt added)

Prep. Instructions

1. Drain all of the pineapple juice into a bowl. Cut up enough pineapple chunks to make 1/3 cup.
2. Stir soy sauce, vinegar, honey, black pepper and cornstarch into the pineapple juice.
3. Peel nectarine and peach; remove fruits from seeds. Slice fruits into small (1/2 inch) pieces. Place in a separate bowl with pineapple chunks.
4. Place onion and green bell pepper in a separate bowl.
5. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in 9 inch skillet. Add green bell pepper and onion. Cook until onion is tender, about 5 minutes, stirring often.

2. Add pork. Cook until hot, about 2 minutes, stirring constantly.

3. Stir in soy sauce mixture. Turn heat up to medium and cook until mixture thickens, about 2 minutes, stirring constantly. Add pineapple chunks, nectarine and peach pieces. Heat through for 1 to 2 minutes, stirring constantly. Turn heat down to simmer while heating rice.

4. Heat left-over rice. Divide evenly among 3 plates. Spoon pork mixture in equal portions over rice; sprinkle with toasted almonds. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds