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Pepper and Pineapple Pork Stew



  • 4 top loin pork chops, cut into 1-inch cubes
  • 4 carrots, sliced
  • 1/2 cup chicken broth
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
  • 1 green bell pepper, seeded and cut into 1-inch pieces


  1. Brown pork cubes in hot skillet if desired (optional).
  2. Mix pork, carrots, broth and teriyaki in a 3 1/2-quart slow cooker.
  3. Cover and cook on LOW for 7-8 hours.
  4. Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper.
  5. Cover and cook on HIGH for 15 minutes or until thickened and bubbly.

Yield: 4 servings


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