Hawaiian Roni

I've been eating this for lunch the past couple of days. One of my students said it smelled good. If a teenager was interested, then it must be good... perhaps?

Hawaiian Roni

1 lb. boneless pork loin chops, fat trimmed and cut into 1" pieces

1/4 c. teriyaki sauce (or marinade)

1 (6 oz.) box Rice-a-Roni Fried Rice

1/2 c. chopped onion

2 t. butter (or olive oil)

1 (8 oz.) can pineapple tidbits, drained (reserve 1/4 to 1/2 c. juice)

2 c. sliced carrots

1/4 c. slivered almonds, toasted

In a small bowl, combine pork and teriyaki sauce, set aside. In large skillet over medium heat, saute rice mix and onion with butter (or oil) until golden. Add enough water to reserved pineapple juice to equal 1 1/4 c. Slowly add to pan, along with carrots, pork mixture, and special seasoning packet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 15-20 minutes or until rice is tender and pork is cooked through. Stir in pineapple chunks and toasted almonds. Let stand 5 minutes before serving.

Yield: 6 servings (6)