Breakfast skillet: Pineapple-Pork

Based on a recipe from the Real Plans subscription site.

If you don’t eat pork, try this with a different ground meat.

  • 1 (20 oz) can pineapple chunks, in own juice
  • 6 oz kale
  • 1 C chopped celery (about 1 stalk)
  • 1 lb ground pork
  • 3 tsp ginger

Drain pineapple (I drain it into a glass and then give it to someone so I’m not tempted to drink it).  Chop celery and kale.

Mix ginger into ground pork, then brown the pork.  Scoop pork out and set aside (leave fat in the pan).

Add veggies to the pan and cook until kale is wilted.  Celery should be soft.  Remove from pan and add to the pork that was previously set aside.

Add pineapple to the pan and cook, stirring, until hot and beginning to caramelize.  Stir pork and veggies into the pineapple.  Mix well, then serve.

Makes five servings.  Each serving contains 316 calories, 17g protein, 19g carb, Glycemic load: 4.  Serve with 1 fresh mandarin orange.