Ingredients:
4 green onions
1 1/2-2 lbs boneless pork, cut into 1 inch pieces
2 tablespoons minced peeled gingerroot
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
3 medium sweet potatoes, peeled and cut in 1/2 inch slices
1 large bell peppers, color is your choice
2 tablespoons vegetable oil
1 (15 1/2 ounce) cans pineapple chunks in juice
Directions:
Preheat oven to 425 F.
Mince 2 green onions.
Cut remaining onions into 2 inch pieces.
In bowl, toss minced green onions with pork pieces, ginger, soy sauce, Worcestershire, thyme, cayenne and allspice.
Cover pork and marinate 30 minutes.
In shallow 6 quart casserole, toss sweet potatoes, pepper, green onion pieces and 1 tablespoon vegetable oil.
Bake, uncovered 15 minutes.
Meanwhile, in large skillet, heat the remaining 1 tablespoon oil and cook pork (reserve marinade) until browned.
Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet.
Pour the pork, reserved marinade and pineapple mixture over vegetaables in casserole.
Bake casserole, uncovered, 30 minutes or until pork and vegeetables are tender, stirring once or twice.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.