PEPPER AND PINEAPPLE PORK STEW

4 top loin pork chops, cut into 1-inch cubes
4 carrots, sliced
1/2 cup chicken broth
3 tbsp. teriyaki sauce
1 tbsp. cornstarch
1 (8 oz.) can pineapple chunks in juice, drained and juice reserved
1 green bell pepper, seeded and cut into 1-inch pieces

Brown pork cubes in hot skillet, if desired (optional).

Mix pork, carrots, broth and teriyaki in 3 1/2- quart slow cooker; cover and cook on low for 7-8 hours.

Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Break from the Routine, American Pork Producers, 1999