1/3 cup soy sauce (80 mL)
1/3 cup red wine vinegar (80 mL)
4 teaspoons vegetable oil, divided (20 mL)
4 cloves garlic, finely chopped
3 bay leaves
1 teaspoon black pepper (5 mL)
¼- ½ teaspoon hot pepper sauce (1 mL/2.5 mL)
1 pound pork tender loin, cut into 1-inch pieces (450 g)
1-1/2 cups sliced zucchini (225 g)
1 cup sliced mushrooms (150 g)
1 cup chopped red or green bell pepper (150 g)
2 cups DOLE® Frozen Tropical Gold® Pineapple Chunks, partially thawed (280 g)
Hot cooked rice

Combine soy sauce, vinegar, 3 tablespoons (45 mL) oil, garlic cloves, bay leaves, black pepper and hot pepper sauce in small bowl; set aside. Reserve 2 tablespoons (30 mL) of soy sauce mixture for later.

Combine pork with remaining soy sauce mixture in shallow non-metallic dish. Cover; marinate 15 minutes in refrigerator.

Heat remaining 1 teaspoon (5 mL) oil over medium-high heat in large nonstick skillet or wok. Drain pork, discard marinade and bay leaves; add to skillet. Cook 5 to 7 minutes or until pork is cooked; remove from pan.

Add zucchini, mushrooms and bell pepper to skillet. Cook 3 minutes. Add reserved 2 tablespoons (30 mL) soy sauce mixture to skillet with pineapple, green onions and pork. Heat through until hot. Garnish with fresh thyme, if desired. Serve over rice.