1/4 C. dry-roasted peanuts
1/3 C. chopped green onions
1/4 C. fresh cilantro leaves
1 T. sugar
1 T. fish sauce
3 garlic cloves, chopped
1 serrano chile, halved
12 oz. pork tenderloin, trimmed and coarsely chopped
Cooking spray
1/4 tsp. salt
9 (1/2-inch-thick) slices pineapple, each cut into quarters

Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside. Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside. Place pork in food processor; process until coarsely ground. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.

Yield: 9 servings
Serving size: about 1/4 C. pork mixture and 4 pineapple pieces
Calories: 105
Fat: 3.5g
Fiber: 1.2g