Hawaiian Pork

1 15-1/4-ounce can pineapple tidbits (a little smaller than chunks), drained, reserve juice
1/4 cup cider vinegar
1/4 cup honey
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1 pound boneless pork and cut into 1/4-inch thick strips
2 cups chopped celery
1 medium onion, chopped
1 medium-size red bell pepper, chopped
1/2 cup unsalted cashews
6 cups hot cooked rice

Combine reserved pineapple juice, vinegar, honey, soy sauce, cornstarch and ginger in small bowl; set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook 5 to 7 minutes, stirring, until brown. Add celery, onion and bell pepper; cook 3 to 5 minutes more or until vegetables are crisp-tender. Add reserved pineapple juice mixture and pineapple, cook stirring until sauce thickens, about 1 minute.

Remove from heat, stir in cashews. Serve over hot rice.

Makes 6 servings.

Each serving provides 530 calories, 23 grams protein, 16 grams fat, 75 grams carbohydrate, 2 grams dietary fiber, 52 milligrams cholesterol and 632 milligrams sodium.