Caribbean Pork Stew With Pineapple Recipes

fast, easy, cheap, tasty

Tasty season pork roast prepared in slow cooker with pineapple

Yummy pork chops with pineapple and brown sugar

From "You Can Trust a Skinny Cook," By Allison Fishman

A very refreshing summer salad

A pork roast is cooked in the crock pot along with canned crushed pineapple, dried cranberries, and dry onion soup mix.

A delicious Caribbean favorite that is cholesterol free and made with very little added fat.

Printed with permission from the American Institute for Cancer Research

A taste of the Caribbean

Quick, Easy and Yummy

I got this recipe from theotherwhitemeat.com when I was looking for something different to cook. It's great served with rice.

This is a great hearty vegetarian bean stew - great with crusty bread!

This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.

A hearty beef and potato stew. Combine the ingredients the night before, set it too cook in the morning and come home to a fresh meal.

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

This classic German stew is made with lean trimmed beef stew meat and cabbage.

This is a slimmed down verssion of one of my old favorites. A small package of a Hormel pre-sliced ham, brown sugar blend splenda and a can of pineapple in it's own juice make a delicious dinner entreé

The traditional stove method take too long to make for someone like me who's always on the go. By using the slow cooker you are not sacrificing any flavor but I can save a few hours cooking by the stove.

Homemade pina colada popsicles

Really good! Sometimes I add extra veggies such as broccoli and celery.

Sweet and sour pork takes a trip to the islands! Printed with permission from the American Institute for Cancer Research.

very simple quick

Tasty sugar free mixture of cranberries, apples, celery and pineapple.

Broiled Sea Bass with Pineapple-Chili Basil Glaze