Hawaiian Pork & Rice Casserole

2 Tbsps butter

1 Tbsp vegetable oil

1 clove garlic – minced

1/2 cup diced yellow onion

1/2 cup diced celery

1/2 cup diced green pepper

1/2 cup matchstick carrots

(1) 20 oz can pineapple chunks – retain juice

1/2 cup sugar snap peas – cut in half

1 tsp salt

1 tsp pepper

2 cups cooked pork loin – cubed (or leftover pork chops)

3 cups cooked rice

1 cup water

1/3 cup ketchup

1/2 cup apple cider vinegar

pineapple juice (retained from can)

3 Tbsps brown sugar

1 Tbsp Worcestershire sauce

1 Tbsp turmeric

• Preheat oven to 350 degrees.

• Bake 3-4 pork loins or pork chops for 25 minutes, cube and set aside. 

• Cook rice and set aside. 

• In a large sauté pan over medium heat, melt butter with vegetable oil. 

• Add garlic, onion, celery, green pepper, carrots, pineapple and sugar snap peas. Sauté until tender; approximately 3 minutes. 

• Add salt, pepper, pork and rice; mix thoroughly and set aside 

• In a medium saucepan over medium heat add water, ketchup, vinegar, pineapple juice, brown sugar, Worcestershire sauce and turmeric; stir until thoroughly combined. 

• Bring sauce to a slight boil, and pour over the rice, pork and vegetable mixture; mix thoroughly.

• Coat a 9″ x 9″ casserole dish with a nonstick cooking spray and fill with the casserole mixture. 

• Bake uncovered at 350 degrees for 30 minutes.