Pork is very popular in Hawaii and can be cooked in many different ways. Pork is considered the other white meat and contains high amounts of protein, iron, potassium and vitamins B6 & B12. My Hawaiian Pork & Pineapple Pouches are baked in foil in the oven. It’s very simple to assemble the pouches and pop them in the oven. Pineapples also grow abundantly in Hawaii and they are used in many dishes. When we were living in Hawaii, our condo was surrounded by the pineapple fields. It was a beautiful sight to see all of the rows and rows of pineapples ripening on their vines. I was pregnant during the last year of our stay and it was a Hawaiian tradition for pregnant women to eat pineapple everyday. Pineapples are loaded with vitamin C and have an enzyme called bromelain which aids in digestion. So I guess they helped my stomach and they tasted great!
Ingredients
Instructions
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Cut up bell pepper into strips, and cut the cherry tomatoes in half. Cut up the pork roast into cubes. Line your sheet pan with 4 - 12 inch square pieces of foil. Place the pork, peppers, tomatoes and pineapple chunks on each square. Sprinkle with ginger, salt and pepper. Fold up the foil to make pouches. Arrange pouches onto sheet pan. Bake in a 350* oven for one hour. Let cool for 5 minutes before opening pouches. Serve warm over rice.
