Prepare rice with water according to package directions; keep warm.
2.
Meanwhile, trim any visible fat from pork and cut into strips; set aside.
3.
On a clean cutting board, peel and slice onion; thaw broccoli.
4.
Drain the pineapple into a measuring cup. Add water to equal 3/4 cup of liquid.
5.
Stir the cornstarch and soy sauce into the pineapple juice; set aside.
6.
Heat oil in a large non-stick skillet over medium-high heat. Add garlic (minced) and ginger (grated); then add pork and onions. Stir-fry 4 minutes or until pork is cooked through.
7.
Whisk pineapple juice mixture and add to skillet. Add the pineapple, broccoli, and almonds to the skillet; stir to combine.
8.
Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 3 to 4 minutes or until broccoli is crisp-tender and sauce is thickened.
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By
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