Nutrition per serving may change if servings are adjusted.
1 (20 ounce) can pineapple chunks (juice pack)
2 medium carrots, bias sliced (1 cup)
1 large onion, cut into thin wedges
1 (8 ounce) can sliced water chestnuts, drained
1 medium red bell pepper, cut into 1-inch pieces
1 stalk celery, bias sliced ( ½ cup)
2 pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces
2 tablespoons packed brown sugar (optional)
2 tablespoons rice vinegar
2 tablespoons tomato paste
1 tablespoon reduced-sodium soy sauce
2 cloves garlic, minced
½ teaspoon toasted sesame oil
3 cups hot cooked brown rice
½ cup chopped green onions (optional)
Drain pineapple chunks, reserving ⅓ cup of the juice; set pineapple chunks aside.
In a 3½- or 4-quart slow cooker combine carrots, onion, water chestnuts, sweet pepper and celery. Top with pork. In a medium bowl whisk together the reserved ⅓ cup pineapple juice, brown sugar (if using), rice vinegar, tomato paste, tapioca, soy sauce, garlic and sesame oil. Pour over all in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Skim fat, if needed.
Stir in reserved pineapple chunks and serve over hot cooked rice. If desired, sprinkle with green onions.