Ingredients for Asian Pork And Pineapple Salad
- 1 (20 ounce) can pineapple chunks in juice
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1/2 red onion, thinly sliced
- Fresh Basil
- Low Sodium Soy Sauce
- Pickled Jalapeno Pepper
- Fresh Ginger
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- 1 tablespoon vegetable oil
- 4 cups arugula
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell pepper (any color)
- 1/4 cup chopped fresh cilantro
- 1/4 cup peanuts, chopped (optional)
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How to Make Asian Pork And Pineapple Salad
- Drain the pineapple chunks, reserving 1 tablespoon of the juice. Discard the remaining juice.
- Set the drained pineapple aside.
- In a small bowl, whisk together the reserved pineapple juice, 1 tablespoon lime juice, fish sauce, sugar, and minced garlic. This is your dressing.
- In a large bowl, combine the reserved pineapple chunks, red onion, shredded carrots, bell pepper, cilantro, and peanuts (if using).
- Drizzle 2 tablespoons of the lime mixture over the onion and vegetable mixture. Toss gently to combine.
- In a separate bowl, combine the remaining lime mixture with the pork, ensuring each piece is coated.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat.
- Add the marinated pork to the skillet and sauté for 3-4 minutes, or until cooked through and lightly browned, stirring occasionally.
- Add the cooked pork to the large bowl with the pineapple and vegetable mixture.
- Toss gently to combine everything.
- Serve the Asian Pork & Pineapple Salad immediately over a bed of arugula. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
75g
Fat
8g
Carbs
7g
