1 can (20 oz.) pineapple chunks in juice, undrained
3 Tbsp. cornstarch
2 large green peppers, chopped
2 large red peppers, chopped
6 cups hot cooked long-grain white rice
1/4 cup cocktail peanuts, chopped
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Let's Make It
Combine meat and barbecue sauce in slow cooker.
Drain pineapple, reserving 1/4 cup juice. Add reserved juice to cornstarch; stir until dissolved. Add to meat mixture; mix well. Top with pineapple chunks and peppers; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 5 hours). Serve over rice. Sprinkle with nuts.
For added flavor, brown meat in 1 Tbsp. oil before mixing with barbecue sauce in slow cooker.
The peppers in this low-calorie low-fat meal team up to provide an excellent source of vitamin C.
Pour any remaining pineapple juice into ice cube trays and freeze until firm. Add to glasses of prepared KOOL-AID Tropical Punch Drink Mix for a refreshing treat.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.