This is a recipe I adapted from a recipe I already have on the blog. I love my recipe for Hawaiian Chicken and decided to try it as a freezer recipe with pork. I am glad I did because I liked the way it turned out. I am thrilled to know I can whip up a couple of batches to keep on hand for nights I want something fabulous without a ton of effort.
- 1 pound boneless lean pork such as pork loin cut into bite sized pieces
- 1 15 ounce can pineapple chunks in juice
- 3 Tablespoons brown sugar
- 2 Tablespoons lemon juice
- 1 teaspoon fresh ginger minced or grated
- 2 cloves garlic minced
- 1 Tablespoon soy sauce
- 2 teaspoons Dijon mustard
- 1 Tablespoon oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 4 servings worth hot cooked rice
Combine 3/4 cup of juice from the drained pineapple, brown sugar, lemon juice, ginger, garlic, soy sauce, and mustard in a bowl.
Place the pork in a labeled freezer bag. Pour half the marinade over the pork. Place the remaining marinade in a labeled freezer container.
If making right away place the freezer bag and marinade in the fridge for several hours. Thaw the pork and marinade in refrigerator over night if frozen.
Drain off extra marinade and cook in the 1 Tablespoon of oil until pork reaches 145 degrees.
Whisk together the water and corn starch and stir into reserved marinade. Pour over pork and cook until sauce has bubbled and thickened. Serve over hot cooked rice.