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Pork, Pineapple & Pepper Rice Bowl Recipe

Name: Pork, Pineapple & Pepper Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup basmati rice; 1 tablespoon olive oil; 1 large yellow bell pepper; 1/2 small pineapple; 12 oz pork loin, cut into strips; 1 tablespoon soy sauce; 1 tablespoon honey; 1/4 cup orange juice; 1 tablespoon cornstarch; 2 tablespoons water; 1/4 teaspoon red pepper flakes; 1/4 cup fresh basil leaves; 2 cloves garlic; 1 inch piece ginger root; Salt to taste

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This is a yummy bowl with rice, pork, pineapple, and peppers. It's colorful and full of flavor. You cook the rice and then mix it with sweet pineapple, crunchy peppers, and tasty pork. It's a fun meal that's not too hard to make!

Ingredients

1 cup basmati rice

1 tablespoon olive oil

1 large yellow bell pepper

1/2 small pineapple

12 oz pork loin, cut into strips

1 tablespoon soy sauce

1 tablespoon honey

1/4 cup orange juice

1 tablespoon cornstarch

2 tablespoons water

1/4 teaspoon red pepper flakes

1/4 cup fresh basil leaves

2 cloves garlic

1 inch piece ginger root

Salt to taste

Method

Rinse 1 cup basmati rice under cold water until the water runs clear. Cook rice according to package instructions with a pinch of salt.

Trim, seed, and dice 1 large yellow bell pepper. Peel and dice 1/2 small pineapple into bite-sized pieces.

Cut 12 oz pork loin into thin strips and set aside.

In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon honey, and 1/4 cup orange juice. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced bell pepper and cook for 2 minutes.

Add the diced pineapple to the skillet and cook for another 2 minutes, until the pineapple starts to brown.

Peel and mince 2 cloves of garlic and a 1-inch piece of ginger. Add to the skillet with 1/4 teaspoon red pepper flakes and cook for 1 minute until fragrant.

Add the pork strips to the skillet and cook until no longer pink, about 3-4 minutes.

Pour the soy sauce mixture over the pork and vegetables. Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens.

Remove from heat and tear 1/4 cup of fresh basil leaves, then stir into the stir-fry.

Serve the pork and pineapple stir-fry over the cooked basmati rice. Enjoy!

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