Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine reserved pineapple juice, vinegar, honey, soy sauce, cornstarch and ginger in small bowl; set aside.
  2. Heat oil in large skillet or wok over medium-high heat until hot. Add Pork; cook 5 to 7 minutes, stirring, until brown. Add celery, Onion and bell pepper; cook 3 to 5 minutes more or until vegetables are crisp-tender.
  3. Add reserved pineapple juice mixture and pineapple, cook stirring until sauce thickens, about 1 minute. Remove from heat, stir in cashews. Serve over hot rice.

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