Teriyaki-Pineapple Pork Sandwiches

Name: Teriyaki-Pineapple Pork Sandwiches
Prep time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon vegetable oil; 1 medium red bell pepper, cut into 2-inch strips; 1 lb boneless pork loin chops, thinly sliced; 1 medium onion (halved lengthwise), cut into thin wedges; 1 teaspoon garlic-pepper blend; 1/2 cup teriyaki sauce (from 10-oz bottle); 1 can (8 oz) pineapple slices in juice, drained, reserving 1/3 cup juice; 4 onion buns, split

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 4

Author : Betty Crocker Kitchens

Ingredients

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1 tablespoon vegetable oil1 medium red bell pepper, cut into 2-inch strips1 lb boneless pork loin chops, thinly sliced1 medium onion (halved lengthwise), cut into thin wedges1 teaspoon garlic-pepper blend1/2 cup teriyaki sauce (from 10-oz bottle)1 can (8 oz) pineapple slices in juice, drained, reserving 1/3 cup juice4 onion buns, split

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Instructions

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Step 1

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell pepper in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from skillet; set aside.

Step 2

In same skillet, cook pork, onion and garlic-pepper blend over medium-high heat 7 to 9 minutes, stirring occasionally, until pork is no longer pink in center. Stir in teriyaki sauce and reserved pineapple juice; cook about 2 minutes, stirring occasionally, until heated through.

Step 3

Meanwhile, set oven control to broil. On cookie sheet, place buns, cut side up. Broil with tops 5 to 6 inches from heat 1 to 2 minutes or until lightly toasted.

Step 4

Using slotted spoon, fill buns with pork mixture. Top with pineapple slices and bell pepper. Serve sandwiches with teriyaki-pineapple sauce from pan for dipping.