Drain pineapple chunks, reserving 1/3 cup of the juice; set pineapple chunks aside.Advertisement
In a 3 1/2- 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 1/3 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 3 1/2 to 4 hours. Skim fat, if needed.
Stir in reserved pineapple chunks and serve over hot cooked rice. If desired, sprinkle with green onions.
2 1/2 lean protein, 2 starch, 1/2 fruit, 1 vegetable