This is a Weight Watcher's Recipe.
1 lb boneless pork loin, timmed and cut into 3/4-inch cubes
2 tablespoons cornstarch
2 teaspoons Asian (dark) sesame oil
2 cans (8-oz) pineapple chunks in juice
1 red onion, chopped
1 yellow bell pepper, diced
1/4 cup ketchup
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro
Mix pork and 1 tablespoon cornstarch in large bowl. Heat oil in large nonstick skillet over medium-high heat. Add pork and cook, turning frequently, until browned, 3 - 4 minutes.
Drain pineapple, reserving juice from 1 can. (Refrigerate juice from other can for another use.) Combine remaining 1 tablespoon cornstarch, pineapple and reserved juice, onion, bell pepper, ketchup, vinegar, honey, soy sauce, garlic, and ginger in 5 - 6 quart slow cooker. Stir in the pork. Cover and cook until pork is fork-tender, 4 to 5 hours on high or 8 to 10 hours on low.
At the end of the cooking time, stir cilantro into slow cooker. Thread pork and pineapple evenly on 8 12-inch skewers. Serve with the sauce.
Per 1 skewer and 2 tablespoons sauce: 159 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 32 mg chol, 379 mg sodium, 21 g carbs, 1 g fiber, 12 g protein, 12 mg calc POINTS value: 3