Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 246.2
Total Fat 10.0 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.0 g
Cholesterol 41.2 mg
Sodium 796.9 mg
Potassium 620.1 mg
Total Carbohydrate 22.8 g
Dietary Fiber 2.4 g
Sugars 11.8 g
Protein 18.2 g
Vitamin A 11.1 %
Vitamin B-12 0.0 %
Vitamin B-6 12.5 %
Vitamin C 111.4 %
Vitamin D 0.0 %
Vitamin E 6.7 %
Calcium 3.1 %
Copper 12.8 %
Folate 8.4 %
Iron 8.4 %
Magnesium 11.2 %
Manganese 45.7 %
Niacin 5.0 %
Pantothenic Acid 3.2 %
Phosphorus 4.6 %
Riboflavin 5.0 %
Selenium 3.1 %
Thiamin 11.0 %
Zinc 11.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Caribbean Pork with Pineapple

View the full Caribbean Pork with Pineapple Recipe & Instructions
TAGS:  Beef/Pork |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Caribbean Pork with Pineapple

122 calories of Hormel Always Tender Boneless Pork Loin, Fresh Pork, (3 oz)

37 calories of Pineapple, canned, (0.25 cup, crushed, sliced, or chunks)

31 calories of Canola Oil, (0.25 tbsp)

14 calories of Flour, white, (0.03 cup)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

10 calories of Red Ripe Tomatoes, (0.25 large whole (3" dia))

9 calories of Green Peppers (bell peppers), (0.25 cup, strips)

5 calories of Hot Chili Peppers, (0.25 pepper)

4 calories of Lea & Perrins, Worcestershire Sauce, (0.75 tsp)

3 calories of Cucumber (peeled), (0.13 medium)

1 calories of Garlic, (0.25 clove)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Ginger Root, (0.13 tsp)

0 calories of Salt, (0.19 tsp)


Nutrition & Calorie Comments  

Looks like the nutritional count is for 1 serving. It says on the top it's 1 serving, but in the instructions it says 'serves 4'? Haven't tried it yet but will for lunch...looking for accurate calories first so I'll have to put it in myself I guess. Submitted by:
LEEKA5
(5/6/13)
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Will try as a stiir fry over Quinoa or brown rice. I would change it up with a low-salt & no-salt options. Adding carrots & celery to bump up the vegetables. Pineapple in own juice or fresh pineapple. Perhaps Truvia if it needs to be sweeter. I would redo the cal. contents & adjust portion. Submitted by:
PAYDAY10
(5/7/12)
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I made this for Lunch today. Instead of salt I used NoSalt Salt Substitute and accidentally doubled the Pineapple.
Hubby thought it was too spicy, but I liked it a lot. I served it over Quinoa. 		Submitted by:
GRETEL1128
(5/6/12)
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You don't need that much salt AND Worcestishire sauce. You can cut back on either one to reduce the sodium.
Submitted by:
AZURE-SKY
(5/6/12)
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I made this last weekend. It's wonderful! I left out the salt to reduce the sodium. Submitted by:
TMCLEOD4
(8/30/11)
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Am willing to try this for something diff but will switch cuke with zucchini for more nutritional value. Also will use fesh pineapple and juice from that - pulverizing a slice if it does seem juicy enough. Thanks for something diff from chicken & fish which is our usual 'meats'! Submitted by:
MYDONNA13
(8/11/11)
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sounds great will change worseshire for low sodium soy and remove tomato add pea pods any veg I HAVE Submitted by:
SUSAN3065
(9/1/09)
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