Pork and Pineapple Stir-Fry

This recipe isn't half bad. I wouldn't say it was spectacular, but it's quite healthy and tastes good for a regular hurry-get-dinner-on-the-table weeknight meal. We've made it a couple times now and probably will again in the future.

PORK AND PINEAPPLE STIR FRY
(as found on http://cookbookjunkie.blogspot.com/2006/07/quick-healthy-somewhat-ho-hum-stir-fry.html, but originally found in the Pillsbury Good For You Cookbook)

Cooked Rice
1/2 cup water
4 T. brown sugar
1-1/2 t. cornstarch
1/2 t. ginger (we used freshly grated)
1/4 t. crushed red pepper, if desired
3 T. soy sauce
1 can (20 oz.) pineapple chunks or 16 fresh pineapple chunks, drained, 2 T. liquid reserved
3/4 lb. boneless lean pork, cut into thin bite-size strips
1 bag (16 oz.) coleslaw mix (shredded cabbage and carrots)

1. In small bowl, mix 3 T. brown sugar, the cornstarch, ginger, red pepper (if desired), 1/2 cup water, soy sauce and reserved 2 T. pineapple liquid; set aside.
2. Heat 12-inch nonstick skillet over med-high heat. Add drained pineapple chunks; sprinkle with remaining 1 T. brown sugar. Cook 5 min., turning chunks occasionally.
3. Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over med-high heat 2 min.
4. Add coleslaw mix; cook and stir 3-6 min. or until pork is no longer pink in the center and cabbage is tender.
5. Stir in pineapple and cornstarch mixture into pork mixture; cook and stir 3 min. or until pork is glazed and sauce is slightly thickened. Serve over rice.

(Note: I cut the pork into chunks instead of strips and it took longer to cook through and so our coleslaw cooked down more than I would have liked--just to remember for next time!)