I love my grill pan (have I told you that before?!) and use it all the time to quickly stir fry on the barbeque. You can use pork, chicken breasts or chicken thighs for this dish, and either a fresh pineapple or canned. I like to use red and yellow peppers for color and the celery adds more fiber which we can always use! You could also add some zucchini to stretch the dish. The sauce is wonderfully sweet and sour and I serve it over Japanese sticky rice. If you don’t have a grill pan, you can use 2 pieces of foil crimped around to hold the mixture and gently stir over the barbeque. You can also make it on the stove. You add some of the sauce to the mixture as you cook it so it helps caramelize the pineapple and pork, and then heat the remaining sauce either on the barbeque or stove and then toss the cooked mixture into the sauce which makes it fabulously unctuous. It’s 8 Weight Watchers points which doesn’t include the rice. Click here for the recipe….