Ingredients
1
tablespoon vegetable oil
1
medium red bell pepper, cut into 2-inch strips
1
lb boneless pork loin chops, thinly sliced
1
medium onion (halved lengthwise), cut into thin wedges
1
teaspoon garlic-pepper blend
1/2
cup teriyaki sauce (from 10-oz bottle)
1
can (8 oz) pineapple slices in juice, drained, reserving 1/3 cup juice
4
onion buns, split
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell pepper in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from skillet; set aside.
In same skillet, cook pork, onion and garlic-pepper blend over medium-high heat 7 to 9 minutes, stirring occasionally, until pork is no longer pink in center. Stir in teriyaki sauce and reserved pineapple juice; cook about 2 minutes, stirring occasionally, until heated through.
Meanwhile, set oven control to broil. On cookie sheet, place buns, cut side up. Broil with tops 5 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
Using slotted spoon, fill buns with pork mixture. Top with pineapple slices and bell pepper. Serve sandwiches with teriyaki-pineapple sauce from pan for dipping.
