Preparation time is 10minutes
Cook time is 31minutes
Total time is 41minutes
Serve is for 4 people
Estimated cost per serve is 7.54 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 red capsicum, deseeded, diced
- 1/2 small pineapple, skin removed, diced
- 1 small red onion, sliced
- 3 spring onions, thinly sliced
- 2 zucchini, trimmed
- 5milliliter virgin olive oil spray
- 2 1/2 cup chicken stock
- 1 cup jasmine rice, cooked
- 650grams pork loin, diced
- 1teaspoons vegetable oil
- 1/3 cup sweet and sour stir-fry sauce
Nutrition per serving
2100kJ / 500Cal
2100 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
41.8grams
Fat
7.2grams
Carbs
64.0grams
Sugars
16.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a non-stick frying pan over medium heat and pre-soak the bamboo skewers.
Step 2 of 4
Add onion and capsicum and cook for 8 minutes or until soft. Add pineapple and rice and stir until combined. Stir in stock and sauce. Bring to the boil. Simmer for 10 minutes. Cover pan, reduce heat to low and cook for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through spring onions.
Step 3 of 4
Cut zucchini into thick rounds. Thread pork, alternating with zucchini rounds on pre-soaked bamboo skewers.
Step 4 of 4
Preheat a chargrill over medium heat until hot. Spray skewers with oil. Add to chargrill. Cook for 3 minutes each side or until cooked through. Divide rice among plates. Top with skewers and spring onion. Serve.
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