Breakfast skillet: Pineapple-Pork

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 draining 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 pork and brown.  Scoop pork out into a dish and set aside, leaving fat in the pan.

Add celery and kale to pork fat and cook until kale is wilting and celery is reasonably 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.