This was super duper good.  Even my picky kid liked it!

1 Tbsp olive oil

2 Tbsp hoisin sauce

2 tsp packed brown sugar

1 tsp soy sauce

1/4 tsp ground ginger

1/2 pound boneless lean pork loin, cubed

1 red bell pepper, seeded and cut into 1 inch pieces

3 scallions, sliced

1 cup drained canned unsweetened pineapple chunks (reserve 1 Tbsp juice)

 In a large skillet or wok, heat the oil.  In a gallon size plastic bag, mix the hoisin sauce, brown sugar, soy sauce and ginger; add the pork.  Seal the bag, squeezing out the air; turn to coat the pork.  Let the bagged pork stand while you cook the vegetables.

In the skillet, stir fry the bell pepper and scallions until softened, about 5 minutes.  Transfer to a plate.

Transfer the pork to the skillet, reserving the marinade; stir fry the pork until browned, about 2-3 minutes.  Add the marinade, pineapple, and pineapple juice; stir fry until the pork is cooked through, about 5 minutes longer.  Return the vegetables to the skillet and heat to serving temperature, about 2 minutes.

Makes 4 servings for 4 ww points each, 166 cal, 7 g fat