Yield: 6 servings.
1 can (8-3/4 ounces) unsweetened pineapple tidbits
1 tablespoon cornstarch
1/2 cup barbecue sauce
1 cup whole-berry cranberry sauce
1-1/2 pounds boneless lean pork, cut into 1/2-inch cubes
1/4 teaspoon pepper
1 medium green pepper, cut into strips
Drain pineapple, reserving juice; set pineapple aside. Combine juice with cornstarch. Stir in barbecue sauce and cranberry sauce; set aside. In a large skillet coated with nonstick cooking spray, stir-fry pork and pepper over medium-high heat for 3 minutes or until meat is no longer pink. Add green pepper and pineapple; stir-fry 2 minutes inure. Stir cornstarch mixture and add to skillet. Cook, stirring constantly, over medium-high heat, until thickened.