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Ingredients25 m servings 301 cals
Original recipe yields 6 servings
- Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
- Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.
Per Serving: 301 calories; 15.6 g fat; 33.9 g carbohydrates; 8.1 g protein; 40 mg cholesterol; 784 mg sodium. Full nutrition
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