Carribean Pork & Rice

 Today I made Carribean Pork with brown rice. I found the recipe in my Namebrands cook book. It's a battered old book that I pulled out of my mom-in-law's donation pile. I LOVE this book!
 So the taste was nice and I enjoyed it, but it needed something more. I'm thinking maybe cream of chicken soup would have done the trick.
 I did end up adding crunchy Chow Mein noodles, shredded cheese, and lettuce. It worked well with the dish.

 Brown pork on all sides in butter.

 Add onion and garlic. I forgot to buy fresh garlic and had to use powder. I think it would have been better with real garlic. 
Saute until onions are soft.

 Stir in pineapple juice, water, lime peel and juice, thyme, salt and cayenne.
I didn't have cayenne and used chili powder instead.

 Cover and simmer 20 minutes.

 Mix small amount of pan juices with cornstarch.
Pour back into pan.

 Add bell peppers and pineapple. I added orange peppers since I had them. I love the colors!
Cook until sauce boils and thickens.

We ate ours over rice but the recipe said to spoon it over lettuce leaves.

Ingredients:
1 can pineapple in syrup
1 lb boneless pork loin, cubed (I used spare ribs since that was what was on sale)
2 T oil
1 large onion, chopped
1 clove garlic, pressed
1 1/2 C water
1/2 tsp grated lime peel
1 T lime juice
1 tsp thyme, crumbled (I used dry powder)
1 tsp Salt
1/8 Cayenne pepper
2 tsp Cornstarch
1 med green bell pepper- julienne cut
1 medium red bell pepper- julienne cut
6 C salad lettuce