Directions:
- Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
- Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside.
- Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.22 Kcal (1387 kJ) | ||
| Calories from fat | 49.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 8% | |
|---|---|---|---|
| Cholesterol | 119.75mg | 40% | |
| Sodium | 336.41mg | 14% | |
| Potassium | 1017.23mg | 22% | |
| Total Carbs | 24.94g | 8% | |
| Sugars | 23.31g | 93% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 40.91g | 82% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 2.7mg | 15% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 124.94 Kcal (523 kJ) | ||
| Calories from fat | 18.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 8% | |
|---|---|---|---|
| Cholesterol | 45.17mg | 40% | |
| Sodium | 126.89mg | 14% | |
| Potassium | 383.7mg | 22% | |
| Total Carbs | 9.41g | 8% | |
| Sugars | 8.79g | 93% | |
| Dietary Fiber | 0.4g | 4% | |
| Protein | 15.43g | 82% | |
| Vitamin C | 5.8mg | 26% | |
| Iron | 1mg | 15% | |
| Calcium | 14.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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