Freeze Dried Pineapple ... THRIVE Sweet and Sour Pork or Chicken

Today is Day 21 of the 30 Days of Faves and I just HAVE to post this because it is literally almost everyone's favorite product.  If you haven't already tried FD Pineapple, it will rock your world.  THRIVE outdid themselves as they went to 16 different companies before they chose this company for the finger licking, tongue tingling fruit. 

If you'd like a sample of this delectable fruit, email me at TiffsTreasures@gmail.com for more information.

The following recipe is adapted from the Betty Crocker Bridal Edition Cookbook.

Ingredients:

Getting Started:

1 1/2 c FD Pineapple

4 c water

8 cups cooked rice

1 1/2 lb boneless pork (or chicken)

Vegetable Oil

Batter:

1/2 c flour

1/4 c cornstarch

2/3 c cold water

1/2 t salt

1 1/2 T THRIVE egg powder

Skillet Mix:

3/4 c THRIVE Carrots

1/2 c THRIVE Mixed Bell Peppers

1/2 c brown sugar

1/2 c white vinegar

1/2 t salt

2 t soy sauce

1/2 t minced garlic

2 t cornstarch

1. Combine pineapple and 4 c water in a bowl and allow to soak in the fridge.  Begin cooking your rice.  Click here if you need a rice recipe and just double what it calls for.

2. Remove excess fat from pork or chicken and cut into 3/4 in cubes.  Heat deep fryer or dish to 360 degrees.  Note: I don't fry things very often so I just filled a skillet with about 1 in vegetable oil to cook the pork.

3. Combine all of the batter ingredients into a medium mixing bowl and whisk quickly until mixture becomes smooth.  Add pork pieces to batter and toss around until each piece is well coated.

4. Add pork pieces one at a time to frying oil leaving a little space in between each one so they will not stick together and so they will be easy to turn.  Cook them 5-6 minutes long turning each piece 2-3 times until golden in color.  Drain on paper towels and keep warm.

5.  Get 2 1/2 c water from bowl of pineapple (add water to equal 2 1/2 c if there isn't enough) and put this, brown sugar, vinegar, 1/2 t salt, soy sauce, THRIVE carrots, THRIVE Mixed Bell Peppers, and garlic into pan and bring to a boil.  Let it cook for 6-7 minutes.

6.  In pineapple bowl, add 2 T cornstarch (2 T water if there isn't any water remaining and the pineapple soaked it all up).  Mix well, then add cooked pork.  Mix again.

7. Add contents of the bowl into the pan with the rest of the cooked ingredients and allow to boil for 1 minute, stirring constantly.

Makes 6-8 servings.

Serve with one cup of cooked rice.

If you are lucky to end up with pineapple powder at the bottom of your can and aren't quite sure what to do with the powder, you can visit here for more ideas.  To purchase pineapple or see any of your other favorite THRIVE products, you can go to www.shelfreliancemom.shelfreliance.com/home.

To enter to win the free shelving system, don't forget to like me on Facebook and follow my blog.  For all of the details on the drawing you can go to win a free Harvest 72.  Hurry, contest ends June 30th.