*Cut all visible fat from pork; cut into 3/4-inch pieces. **Drain pineapple and reserve syrup. Use packed in juice if preferred. 1-Heat oil in dutch oven or heavy pan with lid. Cook chicken over medium heat until brown on all sides; about 15 minutes. Remove chicken; set aside. Cook pork in pan until brown; about 10 minutes. Stir often. Remove; set aside. Cook and stir onions, green pepper and almonds until onion is tender. Place onion, green pepper, almonds and tomato sauce in blender. Blend until smooth consistency. 2-Drain fat from pan. Mix tomato sauce mixture, reserved pineapple syrup, 1/2 cup water, chili powder, salt and cinnamon in pan. Add chicken, pork and sweet potatoes which have been cut into 1-inch pieces. Heat to boiling then reduce heat. Cover and simmer until sweet potatoes are tender; about 55-60 minutes. Add 1/4 cup water during cooking if necessary. 3-Cut pineapple slices in half. Add pineapple and sliced apple to chicken mixture. Cover and simmer until apples are tender; about 10-12 minutes. Add bananas. Serve in soup bowls; garnish with chopped parsley if you wish. Yield: 8-10 servings. From Betty Crocker Cookbook Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 23 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1788.2mg||62 %|
|Potassium 1141mg||30 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 13.5g|
|Protein 4.6g||7 %|
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Calories per serving: 101
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