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Ingredients

• 3 cups chicken stock
• 3 tablespoons vegetable oil
• 1 cup white rice
• 1 cup shelled edamame
• 1 small bunch scallions, cut into 1-inch lengths
• 4 thick-cut (1 1/2 inches thick) boneless pork shoulder chops
• Salt and pepper
• 1/2 ripe pineapple, cut into chunks
• 2 red, orange or green bell peppers, cut into bite-size chunks
• 1 jalapeño chile, seeded and finely chopped
• 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
• Juice of 2 limes
• 3 tablespoons honey or agave syrup
• One 1-inch piece fresh ginger, thinly sliced crosswise

Description

Rachael Ray Magazine