Caribbean Pork And Rice

1 tbsp. Bertolli Extra Virgin Olive Oil

1 lb. (450 g) Hormel Always Original Pork Tenderloin, cut into chunks

2 medium carrots, chopped

1 small onion, chopped

1-1/2 cups Uncle Ben's Instant Whole Grain Brown Rice, uncooked

2 cups Del Monte Pineapple Tidbits, undrained

1 cup water

1 large yellow bell pepper, chopped

1/4 cup BULL'S-EYE BOLD ORIGINAL Barbecue Sauce

1 tsp. ground ginger

HEAT oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.

STIR in remaining ingredients. Bring to boil; cover. Remove from heat.

LET stand 5 min. Fluff with fork before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user EELIE1.